A. Vegetarian dishes: potatoes, cauliflower, cauliflower, kelp, Chinese cabbage, vermicelli, silver vermicelli, lettuce, oily tofu, stinky tofu, bean skin, frozen tofu, pea tip, lettuce, green onions, shallots and carrots.

Generally speaking, immature tubers or vegetables, such as potatoes, cauliflower, kelp, Chinese cabbage, carrots, etc. Cook it first, and then add green onions, shallots, coriander, etc. They are all used for concealment and seasoning, and other dishes can be cooked all the way.

B. Meat dishes: pork intestines, prawns, tripe, duck blood, meatballs, fish balls, ribs, pork slices, beef slices, mutton slices, ham sausages, crispy sausages, sandwiches, lunch meat, pork liver, chicken kidney and quail eggs.

Among them, pork slices, beef slices, mutton slices, ribs, chicken pieces, pork liver, pork intestines, meatballs, fish balls, eggs and other dishes should be semi-finished in advance to ensure that their flavor is maintained when cooking together.

The varieties of maocai can be divided into vegetarian dishes such as maocai, assorted maocai, fat sausage maocai, beef maocai, etc., which can be randomly matched according to local specialties and diners' interests.