Chengdu Cold Pot Skewers

Chengdu Cold Pot Skewers

　　Chengdu’s “skewer hot pot” first appeared in the mid-1980s. Similar in origin to cold pot fish, it is fundamentally different.

　　Also known as “hot pot spicy skewers,” it is the most popular form of street food, essentially a precursor or alternative style to traditional hot pot, so people often refer to it as mini hot pot. Over time, Sichuan cuisine, Sichuan liquor, and even Sichuan opera have all spread far beyond Sichuan to every corner of the country. People have grown accustomed to and fond of Sichuan flavors, and among them, spicy skewers have captured the nation with their unique charm and distinctive style. It’s safe to say that wherever there are people, there are spicy skewers—and to some extent, they have become synonymous with Sichuan flavor.

　　There are many varieties of spicy skewers, ranging from seafood like fish, shrimp, crabs, and shellfish, to poultry such as pork, beef, lamb, duck, and goose. There are also healthy options like vegetables—Chinese cabbage, pea shoots, spinach, and many more. People from Sichuan love spicy food, and the spicier the skewers, the better—not just spicy, but fragrantly spicy. That’s why the broth base is incredibly important. The broth is the source of the flavor, and common ingredients you can see include chili peppers, Sichuan peppercorns, cinnamon, broad bean paste, scallions, ginger, garlic, star anise, bay leaves, codonopsis, and angelica. Some even use herbal-infused broths believed to have nourishing effects. Chengdu cold pot skewers are vibrant in color, refreshing in taste, and loved by people of all ages.