Maocai is a Sichuan dish, which has the function of eliminating dampness. Maocai originated in Chengdu, but its success is due to the continuous innovation of Sichuan, Chongqing and maocai. Now it has become a new round of Sichuan-Chongqing specialty catering that has risen strongly after hot pot and mala Tang, and is popular all over the country. Maocai's word "Mao" is a verb here, which is slightly different from Mala Tang. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Boil it in a pot, then put it in a bowl, scoop a spoonful of soup by the way, and add all kinds of seasonings prepared by the boss. Maocai has unlimited raw materials, such as string incense and hot pot. You can take anything and bring it up. Maocai is a fast food with the characteristics of Sichuan and Chongqing. Mainly popular in places with humid climate such as Sichuan. The atmosphere in Fuzhou is not wet. Maocai will get angry if he eats too much, which will easily lead to bad breath, oral ulcer, constipation and other symptoms. Fuzhou is hot and humid in summer. Eating a little spicy food can eliminate moisture.