What is the primary cooking medium used in the Chuanchuan Xiang style?
Answer
Highly seasoned, spicy broth
In the Chuanchuan Xiang style, the skewers are left to soak or boil in a highly seasoned, spicy broth, often enriched with chili bean paste and chili oil.
Related Questions
What meat is historically and immediately pointed to as the core of chuan?What specific cut of lamb is preferred for traditional skewers due to its balance of fat and lean meat?What are the primary components of the seasoning mix for foundational Xinjiang lamb skewers?What is the preparation method most associated with the traditional Xinjiang lamb skewer style?What is the specific name associated with the Sichuan province preparation where skewers are soaked in broth?What is the primary cooking medium used in the Chuanchuan Xiang style?Why is leaving the fat on the meat less critical for success in the Sichuan Chuanchuanxiang style compared to grilled chuan?Which of the following is listed as a common, accessible (Level 1) choice in modern chuan establishments alongside beef?Which non-meat staple is frequently mentioned as being skewered and cooked?Why does the strong flavor profile of lamb historically maintain its top position for grilled chuan?