Spicy hot pot is a local specialty snack originating in Sichuan and spread for many years, also known as Chuan Chuan Xiang. Its main feature is that it is hot and tasteful, which is deeply loved by consumers. In the wet and foggy climate of Sichuan, boatmen and trackers who have been working for many years would build stoves and set up earthen pots. They would then rinse and scald a variety of harvested vegetables and pepperes. It can not only satisfy the stomach, but also drive away the cold and dampness. Later, this custom of cooking and scalding food was followed, and later developed into the spicy hot food we often see in the streets today. The dish, although traditionally serverd in a broth as a hot pot, can be also be prepared as a dry pot which will more resemble a stir-fry texture.