Maocai is a dish made with meat, soy products, vegetables, seafood, and mushrooms as the main ingredients. It originated in Chengdu and is a traditional snack with Sichuan characteristics.

Maocai is a very unique snack in Chengdu, Sichuan. It is a dish cooked with soup prepared from traditional Chinese medicine and various seasonings. "Maocai" is a special dish of Sichuan. If you think this is a dish, you are totally wrong. It is just a way of making it. The dishes made in this way are called "maocai".

The word "mao" here is a verb. Cook it in a pot, then put it into a bowl, and scoop out a spoonful of soup. There is no limit to the raw materials of Maocai, and all ingredients from all over the world can be used. The difference between Maocai, Chuanchuanxiang and hotpot is probably that you can drink the soup of Maocai, while no one dares to scoop the bottom of the pot into Chuanchuanxiang and hotpot with a spoon.

Maocai classification:

1. Hot pot type Maocai: This is what we call hot pot dishes. The basic form is the same. The difference is in the base material configuration, which is for one person. hot pot.

2. Brine type maocai: It is a spice configuration similar to brine. After eating this kind of maocai, you can drink the soup base. It is delicious and not spicy.

3. White water type Maocai: Put the dishes into a large pot filled with tap water, cook, put it into a bowl, and then add spices and sesame oil.