Mala Tang originated from the coast of the Yangtze River. Initially, boatmen and trackers created a simple and unique way to eat mala Tang. In the Chuanjiang river basin from Chengdu to the Three Gorges, due to the rapid flow of water, the traveler has become an indispensable landscape;

They set up stones and clay pots by the river, picked up some branches to make a fire and scooped up several spoonfuls of river water. Everything is made of local materials. If there are vegetables, they will pull out some wild vegetables to make up the number, and then add seasonings such as sea pepper and pepper to rinse and eat, which can satisfy their appetite and drive away the cold and dampness.

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 and put them at both ends of the load, shouting as they walked. People who sell labor by the river and on the bridge have become frequent visitors around the goods. Nowadays, mala Tang has gradually moved from the river to the shore. This is the origin of mala Tang.

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The hidden dangers of overeating:

Because the mala Tang in the stall is generally an artificial food cooked with circulating soup, there is no guarantee of hygiene and safety from raw materials to production. Vendors with irregular management may also "replace" spices and food, such as replacing edible salt with nitrite, which is easy to cause food poisoning. Therefore, although the above mala Tang is delicious, eating it often will lead to:

Inducing esophageal cancer:

Too hot food is one of the main factors inducing esophageal cancer. Now the most popular food is mala Tang, hot pot and other mala Tang. These spicy and irritating foods will cause extensive damage to the human esophagus and damage the esophageal mucosa, thus inducing the wind direction of esophageal cancer.

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