1, Flammulina velutipes, Lentinus edodes, bean curd skin, yuba, Chinese cabbage, lettuce, coriander, pepper, kelp, cauliflower, mushroom, bean sprouts, fungus, blood curd, sausage, chopped green onion, lettuce slices, hairy belly, etc. Maocai is a special snack in Sichuan, and its taste is mainly spicy and spicy. Maocai is also called hot pot dish, which is a form of boiling, and there are many kinds of maocai, such as hot pot maocai, white water maocai, brine maocai and so on.

2. Features of maocai:

(1) Odd fragrance: maocai stock soup collects the essence of bone soup, which is matched with nearly dozens of unique Chinese medicines and natural spices. By using secret technology, the magic and bone fragrance are exerted to the maximum extent, and the soup is fragrant.

(2) mellow taste: the soup in the pot: "both red and white". The red soup tastes heavy and spicy, and the white soup is elegant and fresh. Take a sip of the broth in the casserole and savor it carefully. It is fragrant and not greasy, delicious and not dry, transparent and long, violent and lasting.