Chuanchuan incense originates from Sichuan and Chongqing, all of which are eaten after the ingredients are boiled in bamboo skewers, and the taste of the soup base is similar to that of hot pot. Spicy has never been absent in the ancient city of Xi'an, although the string of incense and hot pot are Sichuan and Chongqing food, but they are all over Xi'an, playing the sign from the Sichuan and Chongqing area. Xi'an's Chuanchuan incense is mostly based on Chuanchuan incense that joins Sichuan and Chongqing brands, and there are also some Chuanchuan incense shops that started in Xi'an, and the franchise stores are mostly blended according to the taste of Sichuan and Chongqing, while the local Chuanchuan incense is more combined with the local taste habits of Xi'an.

The roadside Malatang comes from Chengdu, with a nostalgic dining environment and a unique pot bottom taste, it has subdued the stomachs of Chengdu's delicious mouths, and it is normal to queue for 3 hours in Chengdu, the hometown of strings of incense. The side of the road in Xi'an is not a directly operated store in Chengdu, but appears in the form of a franchise, but whether it is the taste of the bottom of the pot, the special snacks or the dining style in the store, it is not much different from the Chengdu store. Kushikayaki can maintain the same taste as directly managed stores in a foreign land.

Although the skewers are similar to hot pot, the taste is not exactly the same except for the way the ingredients are eaten on bamboo skewers. If the bottom of the hot pot is butter wrapped in spicy, the string of incense is more prominent and spicy. There are two types of spicy pot bases, classic pot bases and traditional pot bases. The classic pot bottom has the most unique flavor on the side of the road, with rapeseed oil as the base, plus dried chili, pepper, star anise and other seasonings, compared with the bottom of the butter pot, the taste is spicy and refreshing, and it is not easy to get greasy. The traditional pot base is similar to the pot base of most skewer incense shops, all of which are made of butter, which has a strong flavor and is suitable for diners who like spicy and heavy mouths. The pot bottom seasoning in the Xi'an store is uniformly configured by the Chengdu head office, and is fried without changing the proportion of oil and spicy, whether it is a classic pot base or a traditional pot bottom, it maintains the taste of Sichuan and Chongqing.

Dipping sauce is also an indispensable soul of the incense, and it is also a feature of the roadside. The dipping dish is generally divided into oil dishes and dry dishes, the oil dishes are mostly based on sesame oil to reduce the spicy feeling of the ingredients after shabu-shabu, and the dry dishes are mixed with dried chili powder, Sichuan pepper powder, salt, etc., to increase the spiciness. On the side of the road, different pot bases need to be paired with different dipping dishes to experience authenticity. If you choose a classic pot base based on rapeseed oil, it is recommended to prefer a dry dish instead of a sesame oil dish. The dry dish is based on chili powder and soybean peanut flour, and the soup at the bottom of the pot is directly added when eating, the soybean and peanuts reduce the spiciness of the soup base, and the peanut flour wraps the ingredients to increase the flavor of the taste. If it is a butter pan base, it is recommended to use sesame oil to dip the dish, sesame oil can neutralize the spiciness of the pan bottom. However, there is also a self-service seasoning area on the side of the road, providing garlic, chives, coriander, crushed peanuts, light soy sauce, chili peppers, sesame oil and other seasonings for customers to mix according to their own taste habits.

In addition to common ingredients such as beef, county liver, fat sausage, chicken skin, wing tips, etc., compared with the Chengdu head office, there are also many dishes commonly eaten by locals, such as Huafeng instant noodles, twist flowers, and freshly cut mutton rolls and beef rolls that are indispensable in Xi'an. Some ingredients that cannot be skewered with long sticks, such as duck blood, duck intestines, hairy tripe, etc., are served in small bowls, and the price is calculated separately.

In addition to the signature dishes, the special snacks on the side of the road are also worth trying. Mao Cai is a common snack in Sichuan, with a taste similar to hot pot, commonly known as one's hot pot. The dishes are cooked in a hot pot and then served in a bowl, sprinkled with coriander, millet spicy and other ingredients, which is full of spicy flavor. The Xi'an store has a rich variety of steamed vegetables, including beef bone marrow, mille-feuille tripe, brain flower, and rice flour. Ice powder is a spicy tool in Sichuan and Chongqing. Ice powder is a dessert, with the taste of jelly, plus red soup, small rice balls, hawthorn, raisins and other ingredients, sweet and greasy, almost become a must-order snack to eat on the side of the road, and many diners come to take away.

The side of the road in Xi'an continues the nostalgic style of the head office, with three floors facing the street, and the walls are painted with scenes of life in the old city in the past. The design of the blue wooden table and bench is the same as that of Chengdu, but the content on the wall is full of traces of old Xi'an. The ancient city walls, wooden doors and copper locks, green windows and red lanterns, these Xi'an's past leap on the wall, and even humorously draw the picture of the terracotta warriors and horses eating strings of incense. Each floor along the road has a separate food section for customers to pick up for themselves.

However, although it is a three-story building, the number of tables is not too large, and if you eat during peak hours, it is easy to eat with the back of the next table. The tables on the side of the road are more suitable for up to 4 to 5 people, and the tight size makes the large tables very small, only 2 tables, and about 8 people are slightly crowded. If there are too many people, it is recommended to eat at a staggered time or confirm the location with the merchant in advance.