What's the difference between maocai and Mala Tang? What's the difference between maocai and Mala Tang? I believe many Sichuanese are puzzled. That's why they all feel similar, but they seem different. What's the difference between sharing maocai and Mala Tang?

What's the difference between maocai and Mala Tang? 1 variance:

1, different origins. Maocai, which originated in Chengdu, is a traditional snack 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 diet in Sichuan and Chongqing.

2. The shape of the finished product is different. Maocai used a colander to cook all the ingredients in the pot, and mala Tang was eaten in the pot with a bamboo stick. Therefore, mala Tang is also called spicy kebab, and Chengdu and its surrounding areas are also called chuanchuanxiang;

3. The consumption level is different. Maocai sells them one by one, and the average person can eat enough at 10-20 yuan, which is a fast food. Mala Tang is usually a few strings, with a small sign of 0. 15 yuan, and a large sign of different prices, with a per capita price of 30-6 and 70 yuan, which is more suitable for dinner and supper.

4. Eat differently. Mala Tang is usually eaten by one person, but in maocai, it is usually shared by several people. Mala Tang does not go with rice, while maocai generally goes with rice, which is more comfortable to eat;

5. Different forms of sales. Mala Tang is a deformed hot pot, which is solved by skewers. Maocai is a fast food, which belongs to fast food. The customer chooses the dishes and gives them to the boss to cook together, and then serves them directly. Maocai is settled by shares.

5, the production form is different. Mala Tang is prepared by the seasoning worker in the back kitchen, served to the front desk, ordered by the guests and scalded by themselves. Maocai is cooked by the kitchen staff with the maocai ordered by the guests (measured by portions or bowls), then mixed with the special core ingredients of maocai and served directly to the guests.

Extended data:

Maocai's word "Mao" is a verb and a gesture of cooking in soup. This dish is called "maocai". Maocai's soup is boiled with dozens of harmless Chinese herbal medicines, supplemented by secret seasonings and common seasonings. Spicy, does not sting the throat, delicious and refreshing, suitable for all ages all year round, and does not hurt the stomach without getting angry.

Mala Tang is a form of one pot and one cooking. Mala Tang is used repeatedly. I believe no one dares to drink. I don't know how many times the soup has been cooked, and the oil used is not flattering. On the other hand, maocai is much cleaner and healthier. The bottom of the pot is boiled with white water or traditional Chinese medicine, and the soup is directly maocai, so that the bottom of the pot is healthier and more nutritious.

What's the difference between maocai and Mala Tang? Popularize science: the difference between maocai and Mala Tang.

Explanation of nouns: maocai.

Maocai is a major feature of Chengdu, that is, cooked food made of soup boiled with traditional Chinese medicine and various seasonings; Maocai's "Mao" is a verb here. Vegetables are packed in bamboo spoons, usually one spoon; Boil it in a pot, put it in a bowl, and mix all kinds of seasonings in the bowl in advance. By the way, add a spoonful of soup called "maocai", and sprinkle some coriander, chopped green onion and Sichuan's unique lobster sauce, which becomes the most famous and distinctive snack "maocai" in Chengdu. Simply put, "maocai is a hot pot for one person, and a hot pot is a maocai for a group of people."

Characteristics of maocai:

Odd fragrance: maocai stock soup combines the essence of bone soup, with nearly ten unique Chinese medicines and natural spices, and uses secret techniques to maximize the magic and bone fragrance, making the soup fragrant.

The taste is mellow: the soup in the pot is "suitable for both red and white". Red soup is spicy, while white soup is elegant and fresh. Take a sip of the broth in the casserole and savor it. Fragrant but not greasy, delicious but not dry, transparent and long, violent and lasting.

Nutrition: It is rich in various nutrients, including chondroitin, which can greatly enhance the activity of bone cells, and has the health-care functions of replenishing bone marrow, enriching blood, delaying aging, prolonging life, strengthening body constitution, caring skin, strengthening spleen and stomach, and enhancing memory.

What's the difference between maocai and Mala Tang?

Maocai tastes stronger and purer, reflecting spicy and fresh fragrance, which will leave a deep impression on you. Now maocai and Mala Tang taste completely different. I have never seen maocai insist that it will be the same as Mala Tang in the future.

Similarities between maocai and Mala Tang

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.

What's the difference between maocai and Mala Tang? 3 The difference between maocai and Mala Tang.

1, different origins

Maocai, which originated in Chengdu, is a traditional snack 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 snack in Sichuan and Chongqing, which can best represent Sichuan flavor.

2, the production process is different

Mao in maocai and Tang in Mala Tang are both verbs. Maocai is made by putting the selected ingredients into a colander, cooking them in a pot, then putting them into a bowl, scooping up a spoonful of soup and adding various seasonings.

Mala Tang is a variant of hot pot. First, string different ingredients with bamboo sticks and cook them in hot red soup before eating.

3. Different diets

Maocai usually uses bowls with rice, which can be shared by several people.

Mala Tang means that everyone gathers around a table, uses a red soup pot to take the ingredients they need, and eats them very hot, which is not worthy of rice.

4. Different sales methods.

Maocai is the top meal, and the per capita consumption is around 10-20 yuan, which is similar to fast food.

Mala Tang is usually skewered. Vegetarian dishes and meat dishes have different prices, and the per capita consumption ranges from 20 to 50.

5. The soup is different.

Pot bottoms in maocai are usually made of dozens of precious spices. The soup is mainly made of pig bones, supplemented by green condiments. It is a disposable bottom, and the soup is delicious, nutritious and healthy.

However, the bottom of mala Tang has been boiling, and many people eat it by rinsing, so the nutritional value has basically been lost. Therefore, when eating mala Tang, few people drink soup.

How to distinguish Mala Tang from maocai?

Maocai and Mala Tang both belong to the extension of hot pot. They can be matched with more ingredients and look very similar. If we want to distinguish them, we should distinguish them from their differences. First of all, maocai should be served with rice, not mala Tang.

Secondly, maocai's soup is delicious and can be drunk directly. Generally you can't drink spicy soup. Even if you can drink it, it tastes bad. Finally, maocai can be eaten by one person or a group of people, and both mala Tang are served by one person. Interested friends can try both and compare their differences.