Sichuan Skewers
“A medley of meats and vegetables skewered and cooked in a fiery, aromatic broth.”
The bite
Long bamboo sticks of beef, lotus root, potato, quail egg, tripe, lettuce — anything that can be threaded — cooked in a roiling pot of red chili oil broth at the table or behind a counter. Pulled out hot, eaten right off the stick, no plates required. The broth is what hot pot would be if it were eaten by foot soldiers — same chili, same numbing, less sit-down.
Where it comes from
Chuan chuan xiang (串串香) emerged in Chengdu in the 1980s as a cheap, fast riff on hot pot — same broth, but ingredients pre-skewered and priced by the stick, so customers paid only for what they ate. The format spread through Sichuan night markets in the 1990s and is now arguably more popular among young diners than seated hot pot itself.
What makes it work
The broth is identical in composition to Chongqing hot pot — beef tallow, chili-bean paste, dried chili, peppercorn, fermented black bean, rock sugar — but reused longer in skewer shops because skewers don't drop loose ingredients into the pot. That continuity is why old skewer broths taste deeper than a fresh hot pot the same evening: the fat and aromatics have been in there for hours, sometimes the whole night's service.
On the Palate
What goes into it
Herbs & Spices
Sauces & Condiments
Other
How it's made
- 1
Prepare a broth with doubanjiang, Sichuan pepper, and chili peppers, bringing to a simmer.
- 2
Thread meats and vegetables onto skewers for easy handling.
- 3
Cook skewers in the simmering broth until ingredients are tender and flavorful.
- 4
Drizzle with sesame oil for added fragrance.
- 5
Serve with a side of dipping sauce for additional flavor.
