串串香，又称串串暖锅，是四川地区的秉性传统小吃之一，“串串香”名字的由来是因为这是一种以竹签串上各式肉和菜，将其放进滚热的暖锅中涮着吃的小吃。

Chuan chuan xiang, also known as skewer hotpot, is a popular traditional snack from Sichuan. The name comes from the practice of threading various meats and vegetables onto bamboo sticks and dipping them into a boiling hotpot to cook.

串串香的食材各样，从传统的海带、土豆等，到肉片、排骨、肥牛、鱿鱼等，川渝地区的串串香以麻辣味为主，食材也大皆过程腌制后才下锅。

The ingredients for chuan chuan xiang are diverse. They range from familiar items like kelp and potatoes to sliced meat, ribs, beef rolls, and squid. In Sichuan and Chongqing, the flavor is mainly spicy and numbing, with most ingredients marinated before cooking.

汤底是串串香的灵魂，汤底经受多种香料和当地秉性食材熬制，麻辣鲜香，锅底甘醇。串串香是“草根好意思食”最民众化的体现，以其特有的魔力和明显的秉性遍布于宇宙浩荡城市，在加快宇宙化的同期，正在积极推向国外阛阓。

The soup base is the soul of the dish. It is made by simmering a blend of spices and local ingredients until it becomes richly flavored, spicy, and aromatic. Chuan chuan xiang is a grassroots dish and a widely loved street food. Its distinct style and bold flavor have helped it spread across cities throughout China. As it continues to gain popularity nationwide, it is also making inroads into international markets.

责编：鲍泓霓