In recent years, the string of popularity has promoted the economic development of many physical stores. However, in many areas, it is believed that many catering people have encountered such a problem. Where is the dividing line between string string and mala Tang?

in many areas, stores immediately call strings without bamboo sticks mala Tang. For customers, this kind of practical operation undoubtedly aggravates the vague boundary between string and string incense. In that case, what's the difference between string string and string incense?

Chuanchuanxiang generally refers to these food hot pot restaurants which are scalded with bamboo sticks, with low cost, good taste and high cost performance. In recent years, Chuanchuanxiang in Chengdu has prevailed all over the country, and even has been transferred abroad, which is inseparable from its high cost performance.

The string incense belongs to a time-saving and labor-saving delicacy, which is similar to the simplified version of the string of hot pot restaurants. To put it simply, in the past, skewers also had an easy-to-understand name "Mala Tang", which did not require bamboo sticks to be scalded together immediately.

however, skewering is more subjective. Food must be dressed with bamboo sticks, and the bottom of the pot can be served. Customers can rinse their favorite dishes by themselves, and then dip them in dish materials. Therefore, sometimes chuanchuanxiang was once confused with hot pot restaurants, and the differences between them will be discussed later. In the eyes of many friends from other provinces, Chengdu Chuanchuanxiang has always been a spicy pot with heavy taste.

on the bottom of the pot, the spicy flavor of the string of bottom materials is biased. The emphasis on the bottom of the string pot refers to the sense of spice, the oil level is generally low, and the river surface is higher than that of other pot bottoms. Therefore, in the case of hot skewers, all the food is immersed in the soup base of seasoning, and the cooked food is spicy and spicy.

the preparation of string incense in the bottom of the pot is completely different from the string base! Although the taste of chuanchuanxiang is similar to that of string, the application of base material is also quite different. The base material of mala Tang is a compound flavor, which includes a variety of bases and fuels for preparation. Generally, the preparation method of base material+bittern oil+seasoning is used for the base material of Sichuan.

bittern oil plays an important role in refreshing and improving the flavor of skewers. Therefore, in the process of eating hot pot, I feel that spices are not so heavy, but there is a smell of vegetable oil. It's the same as the more fashionable dish mala Tang at present, except that the base material has been adjusted and the dining method has changed.

for the store, don't confuse string string with string incense. There is a certain difference between the two in terms of seasoning and taste, and his base material cannot be used together.

due to the regional disparity, the regulations on mala Tang vary from place to place! For example, in the north, it is fashionable to eat incense and string incense, which is in a unique contrast with the string incense of Chili oil in the south.

in addition, you catering bosses need to choose the base material according to their own reality. If you are preparing in advance the store with the development trend of string or string incense, you can manage the brand-new Sichuan incense base material in the background, which is not only pure in taste, but also good in cost performance.