Mala Tang is the most distinctive snack in Sichuan and Chongqing, and it can best represent the "Sichuan style". Mala Tang shops and stalls, large and small, are all over the streets, which can be described as a beautiful scenery of cities in Sichuan and Chongqing. Mala Tang is a folk snack and the crystallization of the wisdom of many people.

in fact, the essence of mala Tang is not cooking, but soup. It's made of seven days' old soup, which is first seasoned, wrapped in a cloth bag, dipped in it, and brought to the kettle. When it boils, eggs, pills and various ingredients are put in order according to the speed of boiling in the pot, and they are picked up when they are 78% ripe. Then, a spoon is taken to add minced garlic and ginger to it, and a little cooked sesame seeds are sprinkled on it. A bowl of delicious food with good color and fragrance is made, which makes people's forefinger move. Mala Tang looks delicate, smells fragrant, but tastes spicy, until it is still unfinished, so I have to look at it and sigh, so I have to give it up.

It's actually simple to make mala Tang. Vegetables and fish, regardless of meat, whether it's related or not, are put on thin labels and pushed into the high temperature all at once, which is really going through fire and water. There is no exquisite cooking process, so they are roughly mixed together, stained with each other's taste, and can no longer be separated. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, peddlers and pawns, various religions, and various ways come together, slowly merging and infiltrating each other, regardless of each other. You have me and I have you, and finally they all become hemp, spicy, fresh and refreshing. These irrelevant ingredients constitute a harmonious whole and flood into the stomachs, hearts and memories of gourmets.

In Bashu area, where the climate is wet and foggy, boatmen and trackmen who have been working for many years build stoves, set up crocks, take local materials, pull out some wild vegetables, add spices such as pepper and pepper, and rinse them. It can not only satisfy the stomach, but also drive away cold and dampness. Later, this custom of cooking and scalding food was followed, and later it developed into mala Tang, which we often see in streets and alleys today.

Origin

Mala Tang originated from the bank of the Yangtze River. Originally, boatmen and trackers created the simple and unique way to eat mala Tang. From Yibin, Sichuan to Wushan, the Three Gorges, due to the fast-flowing water, the trackers have become an indispensable scenery. While pulling the fiber, they set up stones, set up crocks, pick up some branches to make dry wood for a fire, and scoop a few scoops of river water. Everything is made from local materials. If there is food, they will pull out some wild vegetables to make up the number, and then put spices such as sea pepper and pepper into the sea to rinse and eat, which can not only satisfy their stomachs, but also drive them away. This way of eating quickly spread along the river because of its simplicity. Later, when the hawkers on the dock saw the business opportunities, they transformed the dishes and stoves, put them at both ends of the load, and shouted while walking. The people selling labor on the riverside and at the bridge became frequent visitors around the load. Today, mala Tang has gradually moved from the riverside to the shore.

Developing

Mala Tang can be described as the predecessor of Chongqing hotpot, and also as a simplified version of hotpot. The difference is that you put meat and vegetables on bamboo sticks, and when you eat them, you put a handful of meat and vegetables put on bamboo sticks into the rolling red soup. The authentic way to eat them is not to eat them in a string, but to grab a handful and stroke them with chopsticks, and the vegetables will fall into sesame oil dishes one after another, and then eat them! In addition, the ingredients used in Mala Tang and hot pot are generally the same, and the biggest difference between Mala Tang and hot pot is that it is simple and fast.

With the development of the times and the market, Mala Tang has also changed a series of eating methods. Chongqing Taixing Mala Tang took the lead in implementing the method of weighing Jin, with vegetarian dishes of RMB 11/Jin and meat dishes of 28 yuan/Jin.

It's such a small mala Tang that no one would expect when we invite guests to dinner, but it often appears in the streets and lanes. As always, it has been a solid fire for nearly 21 years. There is no luxurious decoration, no expensive dishes, no restaurant foreman who laughs like a flower, or even a decent signboard. There are several tables, two stoves and bamboo sticks all over the floor. So every day, I am surrounded by a circle of people, eating delicious and sweating. That feeling is one word: cool!

It is precisely because of this that Mala Tang has mushroomed and spread to the whole country. Among them, Heilongjiang Zhentang Mala Tang, Shuanghe Town Mashi Mala Tang, and Muling City Longjiang Shangpin Bone Soup Mala Tang are rookie developed in recent years, and have participated in many Sichuan-Sichuan food competitions and won good praise. Jilin Yanbian Slender Monkey Mala Tang, Beijing Paopao Hot Bone Soup Mala Tang, Hebei Haozhuyi Bone Soup Mala Tang, Sichuan Leshan Niuhua Mala Tang, Heilongjiang Yang Guofu Mala Tang, Spicy Yangyang Casserole Mala Tang, Huzhou Wanlixiang Mala Tang, Zhejiang Ji 'apo Mala Tang and Shanghai Zhou's Mala Tang are all among the best.

Change

However, with the development of society and the improvement of living standards, people's need to advocate health, pursue fashion and improve their quality of life is getting stronger and stronger. People are no longer as simple as eating enough, but pay more attention to the health and health care functions of food. In this way, the disadvantages of traditional mala Tang's business model and dining style are exposed: rough technology, single taste, poor dining environment, only vegetables but not soup, and even food hygiene and food safety have become big problems.

As a result, new mala Tang restaurants with good environment, uniform taste and in-place services have emerged. For example, spicy cooking is one of the bold innovations and a representative of the new mala Tang, which is being favored and sought after by more and more modern consumers. It must be said that the traditional business model needs continuous improvement and innovation to develop.

The development of traditional mala Tang market has experienced stall operation, stall operation and storefront operation. After the stage of taste-oriented management, service-oriented management and equal emphasis on service and dishes, the market has entered a more intense brand competition stage since 2118. Looking at the development and changes of the whole industry, in the final analysis, the market is the center. Traditional mala Tang shops (stalls) ignore customers' personalized consumption needs, omit communication with customers, and the products are single in taste (that is, spicy, not paying attention to the collocation of taste and nutrition), and the consumption service mode is simple, which leads to the traditional mala Tang management being at a disadvantage in the competition. Therefore, in the stage of orderly, characteristic and efficient competition, only by taking customers as the center and taking the market as the guide, changing the management concept and service concept, constantly satisfying customers' needs and making them feel value for money can they be in an invincible position.

The first batch in China is characterized by mala Tang, which specializes in soup-bone soup mala Tang is one of the biggest beneficiaries of the new mala Tang reform. According to customers' personalized consumption needs, it provides five ways to eat: Lunjin Mala Tang, Hotpot Mala Tang, Bowl Mala Tang, Casserole Mala Tang, and skewered Mala Tang. For example, Bowl Mala Tang and Casserole Mala Tang are cooked for a single person, skewered Mala Tang is ready to eat, and Hotpot Mala Tang is a lively gathering for many people ... fresh and delicious ingredients, spicy and enjoyable; Nutrient-rich bone soup can strengthen the body and beauty beauty. This is a more delicious, nutritious, healthy and fashionable choice!

No matter in restaurants or food stalls ... Look: the red waves are rolling; Listen: the voices are buzzing; Product: warm mouth and warm heart; Fire: a "bubble" became popular, and all-round sensory stimulation and experience gave people great temptation. Since the introduction of Mala Tang, which can drink soup, the business of Mala Tang shop has been booming every day, which has become the most beautiful scenery in the local area. Mala Tang, which can drink soup, has become the profit secret of street shops!

Formula

General

Pixian watercress

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County, Chengdu, and its color is bright and moist, with strong spicy taste; Pixian watercress is the most important seasoning in hot pot of red soup. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy and thick and bright.

Douchi

Douchi is made from soybeans, salt and spices. Its smell is mellow, its color is yellow and black, its oil is smooth, its cake is soft and loose, and its taste is fresh and sweet. Chongqing Yongchuan Douchi is superior in taste, and it can increase the salty and mellow taste when used in soup brine.

dried pepper

dried pepper is pungent and warm, which can dispel cold and strengthen the stomach. It is bright red in color and has a strong spicy taste. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao and millet peppers. Adding dried peppers to the soup can remove fishy smell, suppress peculiar smell, and increase spicy taste and color.

Zanthoxylum bungeanum

Zanthoxylum bungeanum, with warm pungent taste and strong hemp taste, can warm the middle warmer and dispel cold, and has the function of removing dampness and relieving pain. Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper are the best varieties of Zanthoxylum bungeanum. Zanthoxylum bungeanum is an important seasoning for mala Tang. When used in soup, it can suppress the smell and remove the difference, and increase the flavor.

old ginger

old ginger is pungent and wet, contains the volatile oil gingerol, and has a special spicy flavor. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell, suppress odor, enhance fragrance and flavor.

garlic

garlic is spicy and fragrant. It contains volatile oil and disulfide compounds. Garlic is mainly used to flavor and enhance fragrance, and to suppress fishy smell and remove peculiar smell.

mash

mash is brewed from glutinous rice. The rice grains are soft and not rotten, and the wine juice is mellow, sweet and delicious, thick but not mixed, and thick but not sticky. Adding mash to the base material of soup brine can increase freshness, suppress fishy smell and remove peculiar smell, so that the soup brine can produce sweet taste.

table salt

the scientific name of table salt is sodium chloride, which is small and granular, with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen, and has the functions of determining taste, seasoning, refreshing, relieving boredom and removing fishy smell.

rock sugar

rock sugar is sucrose crystal, which is sweet and flat in taste, benefiting qi, moistening dryness and clearing heat. When boiling soup brine, adding rock sugar can make the soup mellow and sweet, which has the function of relieving spicy stimulation.

cooking wine

cooking wine is brewed with glutinous rice as the main raw material, which has a soft wine flavor and special aroma. The main functions of cooking wine in soup brine are to enhance fragrance, enhance color, remove fishy smell and odor.

monosodium glutamate

monosodium glutamate is a seasoning extracted from soybeans, wheat, kelp and other substances containing protein, which plays the role of refreshing, assisting fragrance and enhancing taste.

Chicken powder

Chicken powder is one of the powerful fresh-keeping products that are widely used. It is refined from chicken, eggs and sodium bran. Its umami flavor comes from amino acids decomposed from protein, an animal and plant, and its function is to enhance freshness and taste.

Pepper

Pepper is pungent and warm, with a strong aromatic smell, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing qi. In hot pot, it is used to remove fishy smell, suppress smell, increase fragrance and taste.

11 portions (pot) of soup stock

plenty of bones and broth (soup can be added at any time)

The following are 11 portions (pot) of soup stock

811g of Pixian watercress fried in oil

Pixian watercress is brewed from broad beans, peppers and salt, which is a local specialty of Pixian county in Chengdu.

211g fried douchi

Douchi is brewed from soybeans, salt and spices. Its smell is mellow, its color is yellow and black, its oil is smooth, its seeds are soft and loose, and its taste is fresh and sweet. Chongqing Yongchuan Douchi is the best. When used in soup brine, Douchi can increase the salty and mellow taste.

1111 grams of dried peppers

Dry peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, second gold bars, five-leaf peppers, morning peppers, seven-star peppers, Dahongpao and millet peppers.

adding dried chili to the bottom of pot of hot pot soup can remove fishy smell, relieve boredom and suppress peculiar smell, and increase spicy taste and color.

151g of pepper

Pepper is pungent, warm and spicy, can warm the middle warmer and dispel cold, and has the function of removing dampness and relieving pain. Shaanxi pepper, Sichuan Maowen pepper and Qingxi pepper are the best varieties of pepper.

Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can suppress the fishy smell, remove the difference and enhance the fresh flavor.

11 pieces of old ginger

Old ginger is pungent and wet. It contains volatile oil gingerol, which has a special spicy flavor. When used in red soup and clear soup brine, old ginger can effectively

remove fishy smell and suppress odor. It can enhance fragrance and flavor.

2 heads of garlic

Garlic is spicy and fragrant. It contains volatile oil and second-rate compounds.

garlic is mainly used for flavoring and enhancing fragrance, and suppressing fishy smell and removing peculiar smell.

511g of fermented grains

Fermented grains are made from glutinous rice. The grains are soft and not rotten, and the wine juice is mellow. It is sweet and delicious, thick but not mixed, and thick but not sticky.

Adding fermented grains to the seasoning of chafing dish soup brine can enhance freshness, suppress fishy smell, and make the soup brine sweet again.

Appropriate amount of salt

The scientific name of salt is sodium chloride, which makes a small crystalline granule salty, can detoxify and cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

Appropriate amount of rock sugar

Rock sugar is a replica of sucrose, which is crystalline, sweet in taste, nourishing qi, moistening dryness and clearing heat.

When boiling hot pot soup, adding appropriate amount of rock sugar can make the soup mellow and sweet, which can relieve the spicy stimulation. ,

111g of cooking wine

Cooking wine is made from glutinous rice as the main raw material, with a soft wine taste and special aroma.

The main function of cooking wine in hot pot soup brine is to enhance fragrance, enhance color, remove fishy smell and peculiar smell.

appropriate amount of monosodium glutamate

monosodium glutamate is extracted from soybean, wheat, kelp and other substances containing protein, which tastes delicious.

It can enhance the flavor by adding fresh flavor in hot pot.

Appropriate amount of chicken essence

Chicken essence is a powerful fresh-keeping product widely used in recent years, and is refined from chicken eggs and sodium glutamate. The umami flavor of chicken essence comes from amino acids decomposed from protein.

The function of chicken essence is to enhance freshness and taste.

Pepper is 111g

Pepper is pungent and has a strong aromatic smell in temperate zone, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing qi.

It is used to remove fishy smell and suppress odor, enhance fragrance and taste in broth hotpot.

Ingredients

1. Sweet fermented grains, similar to strong turpentine smell, have the functions of regulating qi, relieving pain, relieving depression and invigorating spleen. They are blindly used as traditional Chinese medicines to treat chest and abdomen distension and pain, stomachache and vomiting < P > malatang ingredients: clove < P > vomits, loss of appetite and indigestion. When this spice is added to the soup, its fragrance is rich. The dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

2. Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking, with strong fragrance, tingling and tingling tongue, pungent and warm in nature, and has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within 1 ~ 2 grams, and never use more.

3. Illicium verum

should be called Illicium verum, also known as anise, aniseed and pearl in August, which is a familiar spice. It is characterized by its fragrant smell and slightly sweet taste. It is pungent and warm in nature, and has the functions of warming the middle warmer to stimulate appetite, removing < P > star anise < P > and treating hernia with cold. Whether it is hot pot, braise in soy sauce or brine, it can be used in cooking. Because its fragrance is that some people like it and some people are annoyed, it is more flexible in use, and 5 ~ 11 grams is appropriate.

4. Foeniculum vulgare

is also called fennel, shredded cabbage, fragrant and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. Its mature fruit is like small grains of rice or cumin, and it has a special aroma. As a spice, it is widely used in braised pork, bittern and mala Tang. In hot pot, the dosage can be appropriately increased, such as 11 ~ 21g or more. Medically, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5. Amomum tsaoko

The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness and strengthening spleen, eliminating phlegm and warming middle warmer.