北京
串串香，又称串串火锅，是四川地区的特色传统小吃之一，“串串香”名字的由来是因为这是一种以竹签串上各种肉和菜，将其放进滚烫的火锅中涮着吃的小吃。
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.
串串香的食材多样，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，食材也多数经过腌制后才下锅。
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，汤底采用多种香料和当地特色食材熬制，麻辣鲜香，锅底醇厚。串串香是“草根美食”最大众化的体现，以其独特的魅力和鲜明的特色遍布于全国众多城市，在加速全国化的同时，正在积极推向海外市场。
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
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