Maocai is a person's hot pot, and the hot pot is a group of maocai. In fact, the reason why maocai and Sichuan hot pots are delicious is not spicy, but fragrant. Spicy, it's simple. It is not so easy to make the fragrance grow. First, it can't save fuel, second, the proportion of spices is good, and third, the fragrance of various spices can be integrated into soup and oil. It will taste spicy but not dry, oily but not greasy, and the fragrance is just right. Brother maocai first explains what maocai is to friends who are not Sichuanese.
As the saying goes, maocai is a hot pot for one person and a hot pot is a maocai for a group of people. Although the hot pot is delicious, but there are no three or four people, it takes an hour, and the price of more than three digits can't be eaten. Maocai, on the other hand, chooses his favorite dishes from many dishes. You can choose one or two dishes and let the boss put them in the cooked soup pot for cooking. After serving, pour it into a bowl with good seasoning and pour it with red oil, which is as spicy and delicious as hot pot.
Maocai's word "Mao" means "boiling". Click to learn more about joining the project.
Classification of maocai
Maocai, also known as hot pot dish and mala Tang, is a form of cooking, but the difference is that the recipe of maocai is the secret. Maocai originated from the folk in Chengdu, Sichuan, and was imitated by some regions. If you go to Chengdu to taste the folk maocai, you will know what maocai is. maocai can be roughly divided into two types:
1, hot pot type maocai: that is, what we call hot pot dishes, the basic form is the same, the difference is the bottom material configuration, which is a person's hot pot.
2. Brine-type maocai: It is a spice configuration similar to brine. After eating this maocai, you can drink the soup base. It's delicious and not spicy. Representative figures include maocai Zhang Jinji (maocai), maocai, maocai Zhou Jipin, maocai Ba, maocai Xiang Liu, Gu maocai, Maocai Hao, Shanzhai hot pot dishes and so on.
Relationship between maocai and Mala Tang
Maocai: Most areas such as Sichuan are called maocai; Main business forms: put vegetarian dishes in the display cabinet for consumers to choose or let the boss directly prepare dishes, which can be directly vegetarian or vegetarian; After selecting the dishes, put them in a bamboo basket or a special maocai gizzard, cook them in a bowl, add hot ingredients to taste, and serve. Because of their production methods, they are defined as "maocai".
Mala Tang: In some parts of Sichuan and outside Sichuan, maocai is called Mala Tang or Chuanchuanxiang. The main experience form: all kinds of vegetarian dishes and meat dishes are labeled and placed on display shelves or display cabinets for consumers to choose. After selection, the boss will separate all kinds of vegetarian dishes from meat dishes in the pot, put them in a bowl (in some areas, guests don't take them when eating), and add various seasonings and soup to taste. It is named "Mala Tang" because of its delicious taste.
To put it simply, maocai is a direct hot dish, and Mala Tang is a spicy kebab, which is eaten in a slightly different way.
Bowl-mounted Mala Tang: It is called bowl-mounted Mala Tang in some areas outside Sichuan Province; Its business form is similar to Mala Tang, because its taste is similar to Sichuan hot pot, and it is named "Rolling Ball Mala Tang" because of its food.