Mala Tang is not the same as Chinese food. It's not just the cooked dishes that can be served. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners.

1. Shuan: To clip the ingredients and cook them in a pot, the key points are: First, we must distinguish between various ingredients, not all of which can be scalded. Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on. Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.

2. Cooking: Cook the ingredients in the soup. The key points are: first, choose cooking materials, such as hairtail, meatballs, mushrooms, etc., which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some have to cook for a long time.