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03:54來自LearningYard學苑
來到重慶，發現真的到處都是火鍋，串串店，堪比長沙的茶顏悅色。
而串串我認為最重要最成功的就是那小罐火鍋油，對於外地人來說，重慶的火鍋串串會有點太辣了，我第一次吃串串就沒有加那罐油，真的把自己辣哭了（有點丟人），之後經過推薦，加了油，真的火鍋串串的香味都被逼出來了。這個油有點像花生油，將蘸料都包裹在裡面，辣味似乎也被隔絕了，用蘸料蘸肉真的太絕了，好吃到哭。
而在串串的眾多江湖流派中，串串香又是一個讓人無法忽視的存在……一根根細細的籤子，串著肉，串著菜，串著肉和菜（廢話），浸在辣鍋裡，散發出神秘的香氣……讓人兩眼放光，口水直流。串串香，起源於四川成都，不僅是四川地區的特色傳統小吃之一，也是草根美食最大眾化的體現，串串香實際上是火鍋的另一種形式，所以人們又往往稱其為小火鍋。
「串串香」名字的由來是因為這是一種以竹籤串上各種菜，將其放進滾燙的火鍋中涮著吃的小吃。串串香以其獨特的魅力和鮮明的特色遍布於全國眾多城市.可以說只要有人的地方就有串串香的存在，甚至在一定程度上，串串香已成為四川味道的代表之一。
而串串香」最早是二十世紀八十年代中期，成都一些城鎮待業人員為了生計，就在一些熱鬧的場所如商場、影劇院、錄像廳等附近擺攤經營「串串香」 [1] 。以竹籤串豆乾、兔腰，在滷鍋中燙熟，蘸上麻辣調料，「好吃嘴」們邊走邊吃，逍遙自在。風味濃鬱、菜品豐富、服務優質，價廉消費而深受大眾喜愛，食客絡繹不絕。
串串香的種類很多，從海裡的海鮮，魚，蝦，蟹，貝類，到家禽，豬肉，牛肉，羊肉，鴨肉，鵝肉等，還有健康的蔬菜等很多種，常見的菜品就有牛肉、雞肉、黃辣丁、基於、魷魚、鵪鶉蛋、毛肚、黃喉、肉丸、火腿腸、肫肝、鴨腸、雞心、黃辣丁、豆腐乾、豆腐皮、豆筋、土豆、芋兒、青筍尖、大白菜、藕片、木耳、香菇、豌豆尖等等，而所有的東西仍然是用竹籤穿成串。巴蜀人喜歡吃辣椒，而串串香也是越辣越好，不但要辣，還要辣的香，所以鍋底的佐料就十分重要了。鍋底是味道的源泉，像普通的我們可以看得到的，就有辣椒，花椒，桂皮，豆瓣醬，蔥姜蒜，八角，香葉，黨參，白芷等，有些還是中藥的鍋底，吃了後可以滋補的。
總之，重慶串串物美價廉，值得你扶著牆進扶著牆出。
翻譯成英文：
When I came to Chongqing, I found that there are really hot pots and skewers restaurants everywhere, which is comparable to the beauty of Changsha tea.
For skewers, I think the most important and most successful thing is the small pot of hot pot oil. For outsiders, Chongqing’s hot pot skewers are a bit too spicy. The first time I ate skewers, I didn’t add that pot of oil. Really I cried myself hot (a bit embarrassing), after being recommended, adding oil, the real hot pot skewers aroma was forced out. This oil is a bit like peanut oil. The dipping sauce is wrapped in it, and the spiciness seems to be isolated. Dipping the meat with the dipping sauce is really amazing. It is so delicious that you cry.
Among the many genres of skewers, Chuan Chuan Xiang is another existence that can’t be ignored…… Thin sticks, skewered meat, skewered vegetables, skewered meat and vegetables (nonsense), immersed in spicy Inside the pot, a mysterious aroma…… makes people's eyes gleaming and salivation. Chuan Chuan Xiang, originated in Chengdu, Sichuan, is not only one of the characteristic traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine. Chuan Chuan Xiang is actually another form of hot pot, so people often call it a small hot pot.
The origin of the name "Chuan Chuan Xiang" is that it is a kind of snack that is skewered with various dishes on bamboo sticks and put in a hot hot pot. Chuan Chuan Xiang is found in many cities across the country with its unique charm and distinctive features. It can be said that Chuan Chuan Xiang exists wherever there are people. To a certain extent, Chuan Chuan Xiang has become one of the representatives of Sichuan flavor.
"Chuan Chuan Xiang" was first established in the mid-1980s. In order to make a living, some urban workers in Chengdu set up stalls near some lively places such as shopping malls, theaters, video halls, etc. to operate "Chuan Chuan Xiang". [1] Dried tofu and rabbit waist are boiled in a braised pot and dipped in spicy condiments. The "goodies" eat at ease while walking. The flavor is rich, the dishes are rich, the service is high-quality, and the low-cost consumption is popular with the public. An endless stream.
There are many kinds of skewers, from sea seafood, fish, shrimp, crab, shellfish, poultry, pork, beef, lamb, duck, goose, etc., as well as healthy vegetables, etc. There are many kinds of common dishes, such as beef ， Chicken, yellow latin, crucian carp, squid, quail eggs, hairy belly, yellow throat, meatballs, ham sausage, gizzard liver, duck intestines, chicken hearts, crab fillets, dried tofu, tofu skin, bean tendons, potatoes, taro, green Bamboo shoot tips, Chinese cabbage, lotus root slices, fungus, shiitake mushrooms, pea tips, etc., and all the things are still threaded into strings with bamboo sticks. Bashu people like to eat chili, and the hotter the skewers, the better. Not only must they be spicy, but they must also be spicy, so the sauce at the bottom of the pot is very important. The bottom of the pot is the source of flavor. Like ordinary ones we can see, there are chili, pepper, cinnamon, bean paste, green onion, ginger, garlic, star anise, bay leaf, codonopsis, angelica, etc. Some of them are the bottom of traditional Chinese medicine. It can be nourishing afterwards.
In short, Chongqing Chuan Chuan is good and cheap, and it's worth helping the wall in and out.
參考資料：
百度百科，百度。
翻譯：谷歌翻譯。
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