The mystery of this century stumbles everyone.
"Really, ask a century puzzle, what's the difference between mala Tang and maocai? Baidu became more and more embarrassed after a lap. " This is an accidental question from the netizen "Crossing Youth" in Weibo. I didn't expect this question to make everyone fall into deep meditation first, and then people from all walks of life clashed on the Internet. The reporter saw that this Weibo has been forwarded more than 30,000 times in a short time, and nearly 4,000 netizens have discussed it online, and the popularity can probably reach a small academic discussion website. "As an honest Chengdu person, I can't answer at the first time! So, I quickly turned to Du Niang for help (Baidu) ... "Some authentic netizens in Chengdu even felt" ashamed ".
The reporter saw the explanation on the Internet that maocai originated in Chengdu and has traditional snacks with Sichuan characteristics. Maocai's continuous innovation has now become a powerful new round of Sichuan cuisine, which is popular all over the country after hot pot and mala Tang. Mala Tang is a traditional snack originated in Sichuan and Chongqing, and it is also improved by absorbing the advantages of Mala Tang. It is the most distinctive and representative Sichuan style in Sichuan and Chongqing. Many netizens still look puzzled after reading Baidu's explanation. Aren't they one thing?
The difference between Mala Tang and maocai
Maocai is an upgraded version of Mala Tang, which tastes very good ~ ~ ~
Similarities:
1, they are all spicy.
2, cooked by hot pot bottom material.
3. The materials used are similar, including lotus root slices, potato chips, green bamboo shoots, fungus and other vegetarian dishes, as well as beef, duck intestines, dried liver and other meat dishes.
Method 1: Is it served with rice?
"I believe that the seller of Mala Tang has never asked you, classmate, do you want rice?" The answer of the netizen "Tianjin Bo Master" is simple and rude.
Whether to match rice or not is one of the simplest ways to distinguish. Many people say that maocai needs rice, not mala Tang.
Method 2: more soup and less soup, can you drink soup?
Too much soup and too little soup are also the distinguishing factors that many students think. Mala Tang has more soup than maocai. You can eat soup at Mala Tang in many places, but not in maocai.
Method 3: Eat by yourself or together.
A netizen in Shanghai gave the distinction between eating together or eating alone. He said that all mala Tang was served by one person, and maocai could eat it alone or in groups.
Hot pot genealogy is all over the network.
When discussing this problem, because they are all spicy, everyone unconsciously thinks of hot pot, so the ultimate century problem comes. Hotpot, Mala Tang, maocai, Chuanchuanxiang, Cold Pot String, Ji Bo ... What's the difference?
Subsequently, a hot pot genealogy map spread all over the network, taking the hot pot as the origin, and summed up the extension of maocai, chuanchuanxiang and cold pot string.
According to the information provided by foodies, the following conclusions can be drawn:
Hot pot: cook it yourself, not counting the label.
Maocai: If someone else cooks, it's not a signature.
Mala Tang: others made it, signed it when they chose it, and stopped signing it when it was done.
Chuanchuanxiang: Cook it yourself and sign it.
Cold pot string: others cook, count signatures.
Cave chicken: others cook and count the signs.
Viewpoint: Homology is an extension of hot pot.
Many people in the catering industry are also concerned about this issue. Yang Jun, head of Chongqing Zhudage Catering Management Co., Ltd., told the reporter that there are mala Tang products in their store, which are quite popular among young people. Regarding the difference between the two, Yang Jun said that what we said before was actually a string of incense, so we should wear labels and put the labeled dishes at the bottom of the hot pot, so we got the word "hot". He said that the spicy taste in the north has been improved, reducing the spicy flavor and adding sesame sauce. Maocai is a unique practice in Chengdu, where all the dishes are cooked in a pot with a strainer and then served to customers in a bowl.
"maocai's" Mao "is a verb and a gesture of boiling hot soup. This dish is called "maocai". Zhang Zhengxiong, vice president and deputy secretary general of Chongqing Catering Industry Association, said in an interview with this reporter that "spicy" in malatang is also a verb. In fact, these two varieties are essentially the same. Both "Mao" and "Spicy" have the function of rinsing. From the origin, they belong to the same family and belong to the extension of hot pot. In addition, Wang Zhizhong, a China chef and Chongqing chef, also holds the same view. He said that maocai and Mala Tang more subdivide hot pot from the business format, and they are both representatives of pure consumption.