Hotpot is the most unique food in Sichuan and is an outstanding representative of Sichuan Food Culture. There are many varieties of Sichuan hotpot, including fresh tripes, fresh pork aorta, duck intestines, braised fish, braised chicken with pork large intestines, fish head, braised duck with shredded konjak, and channel catfish. There are countless ingredients, and almost all the eatable objects can be boiled in the pot. In recent years, Sichuanese people have created Chuanchuanxiang (traditional or cold-pot type) based on the traditional hotpot. This “spicy hot pot” has been quickly beloved all over China.

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