What are the ingredients of Malatang?

Generally, there are potato slices, tofu puffs, mushrooms, vermicelli, kelp, chrysanthemum, leeks, coriander, Chinese cabbage, Chinese cabbage, fungus, spinach, rapeseed. Friends who like meat can also add ham sausage. , meat foods such as meatballs. Cilantro, lettuce, lettuce, shredded dried tofu, soaked tofu, kelp, the dishes in different restaurants are different. Isn’t Maocai just Malatang?

The similarities between Maocai and Malatang

1. Both have a spicy taste

2. Both are cooked with hot pot base materials

< p>3. The ingredients are all similar, including various vegetarian dishes such as lotus root slices, potato slices, green bamboo shoots, and fungus, as well as meat dishes such as beef, duck intestines, and liver B.

The differences between Maocai and Malatang

1. The form of the finished product is different

Maocai uses a strainer to hold all the ingredients into the pot When cooked, malatang is made by wearing bamboo skewers and boiling them in a pot. Therefore, Malatang is also called Mala Chuan, and Chengdu and its surrounding areas are also called Chuan Chuan Xiang.

2. Consumption levels are different

Maocai is sold in portions, and it costs 10-20 yuan per person to fill up, which is like fast food. Malatang usually comes in several skewers, with small orders costing 0.15 yuan and large orders with different prices, ranging from 30 to 6.70 yuan per person, making it more suitable for dinners and late-night snacks.

3. Dining styles are different

Malatang is a deformed small hot pot, between dinner and fast food, which can be enjoyed while sitting down; while Maocai is a fast food , belongs to fast food, with fast dining speed and high table turnover rate.

4. The sales format is different

Spicy hotpot is similar to dinner and takes up a larger business area. Therefore, the investment amount is relatively high, generally more than 30,000 yuan (street stall Malatang is another matter). Maocai is a fast-food type of food that does not require a large business area. It can be operated in a store or sold on a cart along the street. The investment is relatively low and can be started with less than 20,000 yuan.

5. The production methods are different

In Malatang, the seasoning workers prepare the soup in the back kitchen and bring it to the front desk, where the guests order and cook it themselves. Maocai is made by the kitchen staff who cook the maocai ordered by the customer (measured in portions or bowls) and then mix it with the core ingredients special for maocai and then serve it directly to the guests.

6. Different flavor types

Matang is generally spicy, while Maocai has a very rich flavor profile. In addition to the spicy flavor, there are also pickled pepper flavours, three delicacies flavours, salty delicacies flavours, seafood flavours, etc. Judging from the products, in addition to bowls, there are also bowls, basins, and boxes. In response to the seasonal seasons, hot and sour series can be launched in summer, and casserole series can be launched in winter, which can truly satisfy everyone's needs. A blessing of mouth.

7. The soup ingredients and health and nutritional value are different

I believe no one dares to drink the Malatang soup. The soup has been boiled many times and the oil used is not the same. Compliment. The pot bottom of Maocai is carefully cooked with dozens of precious spices, and the soup is made from a variety of animal bones, supplemented by pure animal and plant green condiments. There are no illegal additives. It is a disposable pot bottom and tastes delicious. It is also beneficial to health and suitable for all ages and all seasons. Therefore, in terms of the hygiene and nutritional value of the soup, Maocai beats Malatang.

Maocai

1. "Maocai" is a specialty dish in Chengdu. Its scientific name is Malatang in Chongqing. The word "Maocai" is a verb here. Prepare a pot of spicy and fragrant soup, and put the vegetables in a bamboo spoon, usually one spoon is one serving. Cook it in the pot, then transfer it to a bowl, and scoop out a ladle of soup. There is no limit to the raw materials of Maocai. This is similar to Chuanchuanxiang. Anything can be cooked and served. How to calculate the cost of Malatang ingredients?

The common Malatang snack stalls and stores we find in the market, they The price of the dishes is generally calculated like this: 2 to 3 skewers of vegetarian vegetables cost one yuan, and the price of one skewer is between 3 cents and 50 cents, but the quantity of the dishes is very small. There are basically only three or four pieces of fungus, a piece of kelp, and two to Three slices of lotus root cost about 1 to 2 cents, while a bunch of meat dishes costs about 1,500 to 2 yuan, and costs about 5 cents. The unit price is about twice the cost. It takes about a dozen to feed one customer. The price of skewers is around 10-20, and merchants can earn a normal profit from it. However, for the catering industry, this profit is not too high, and there is not much gross profit after removing the cost.

If Malatang food stalls want to increase their profits, they can only rely on small profits but quick turnover. But if a store wants to increase its profits, it can make the decoration taller, improve the professionalism of service personnel, and try to make its own store look like a franchise. It’s the same as a chain store, and then the prices of the dishes are raised a little, but it’s better not to exceed the tolerance range of local customers. You can also operate some other snacks as auxiliary income, paired with beer, drinks or other snacks, etc. Many stores do it in this way.

Malatang is a popular snack among the public, but it cannot survive for a long time just by meeting consumer preferences and needs. Many snacks are also loved by consumers, but there are also situations where stores close down and lose money. , If you want the stores you run to have lasting vitality, you must also have breakthroughs and innovations.