Sichuan Chuanchuanxiang (串串香),（or Skewered Food Served in Hot Pot） literally “skewer fragrance,” is a beloved street food from Chengdu that combines the communal joy of hotpot with the convenience of skewered ingredients.
Originating in the 1980s as a working-class meal, it has evolved into a cultural icon celebrated for its mala (numbing-spicy) broth, diverse skewer options, and lively dining atmosphere. Perfect for adventurous eaters, Chuanchuanxiang offers a hands-on, customizable taste of Sichuan’s fiery culinary soul.
Origins: From Humble Beginnings to National Fame
Chuanchuanxiang emerged in Chengdu’s backstreets in the 1980s, inspired by traditional Sichuan hotpot but tailored for affordability and speed. Vendors skewered bite-sized ingredients on bamboo sticks, allowing customers to cook them quickly in communal pots of spicy broth. By the 2000s, it became a nighttime staple near universities and markets, with vendors competing to create the most addictive broths.
Today, it’s a symbol of Chengdu’s street-food culture, featured in food festivals and praised by chefs like Wu Jianguo for preserving Sichuan’s “democratic dining spirit”.
The Flavor Experience: A Symphony of Mala and Freshness
At its core, Chuanchuanxiang revolves around two elements:
1.The Broth:
- A crimson mala broth infused with Sichuan peppercorns, dried chilies, and fermented bean paste (Pixian douban).
- A milder “clear broth” option with chicken or pork bone stock, star anise, and goji berries for balance.
2.Skewered Ingredients:
- Meats: Thinly sliced beef, pork belly, chicken gizzards, and duck intestines.
- Vegetables: Lotus root, wood ear mushrooms, and bok choy.
- Tofu & Noodles: Quail eggs, tofu skin, and glass noodles.
Diners select skewers (priced by stick type), cook them in the broth, then dip in sauces like sesame oil with garlic or crushed peanuts with cilantro.
Cultural Significance: More Than a Meal
Chuanchuanxiang embodies Sichuan’s social dining culture. Its communal pots encourage strangers to bond over shared spice tolerance, while the pay-per-stick system democratizes luxury—luxury ingredients like shrimp or beef tripe sit alongside affordable veggies. Locals often pair it with ice-cold local beer or sweet bingfen jelly to counterbalance the heat.
In 2024, Chuanchuanxiang gained global attention when featured in a viral YouTube series, Street Food Asia, highlighting its role in Chengdu’s night markets.
Sichuan Chuanchuanxiang isn’t just food—it’s a spicy, social adventure. From its street-food roots to its modern adaptations, it captures Sichuan’s knack for turning simple ingredients into unforgettable experiences. For travelers and foodies alike, a Chuanchuanxiang feast is a must-try gateway to Chengdu’s vibrant culinary scene.
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