1. Meat

Common pork, beef, mutton, ribs, chicken, duck, ham, shrimp, fish, bacon, tenderloin, chicken fillet, chicken offal, chicken blood, duck blood, beef offal, mutton offal, lunch meat, quail eggs, fish balls, beef balls, pigeon meat, etc. Unusual frog meat, bullfrog meat, etc., can be cooked in mala Tang.

vegetables

There may be more kinds of vegetables, such as Chinese cabbage, oil lettuce, coriander, black fungus, mushrooms, white gourd, radish, kelp, lotus root slices, potato chips, baby vegetables, lettuce slices, cauliflower, purple cabbage, Flammulina velutipes, day lily, bean sprouts, leeks, small vegetables, purple cabbage, yam, chrysanthemum and water spinach.

seafood

There are many kinds of seafood, such as shrimp, crab, shellfish, Pippi shrimp, abalone, oyster, marine fish, jellyfish, cuttlefish, squid, octopus, river snail, mud snail and so on. Now some mala Tang franchisees are playing seafood mala Tang.

4. Others

There are relatively few kinds of bean flour products and staple foods. Bean flour products mainly include bean skin, tofu, thousand sheets, yuba, dried tofu, frozen tofu, vermicelli, vermicelli, potato flour and so on. The variety of staple food should be said to be the least. Generally, there are noodles, instant noodles, jiaozi, fried dough sticks and so on.

The origin of mala Tang

Mala Tang originated in Niuhua Town, wutongqiao district, Leshan City, Sichuan Province, which is close to Minjiang 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, railway tracks have become an indispensable landscape. While pulling fibers, they set up stones and pottery pots by the river, picked up some branches to make a fire, and scooped up buckets of river water. Everything is made of local materials. If there are vegetables, they will take out some wild vegetables to make up the number, and then put spices such as sea pepper and pepper into the sea to rinse and eat.

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.