Maocai tastes are divided into: pot-stewed maocai, hot pot maocai, pot-stewed maocai, pot-stewed maocai and the most traditional maocai. A small amount of butter is usually put, but it is not used for seasoning. Maocai, a hot pot type, is a little similar to a small hot pot, but the difference with hot pot is that its taste is not so spicy and greasy. The bottom material of white pot maocai, that is, clear soup, is disposable, so it is not recycled after use, and it is not often changed.

"Three Visits to maocai" inherited the authentic maocai method of Han Dynasty, added modern production technology, carefully packaged the street snacks of traditional cuisine, and put them on the market by modern management means, making them standardized, standardized and refined, which can also be regarded as the development of traditional cuisine. Sangu people are good at learning and studying, and advocate innovation. According to customers' needs, they divide the traditional brine-type maocai into clear soup, slightly spicy and extra spicy, so as to fully meet the needs of customers with different tastes. They also organized professional chefs to combine traditional maocai with hot pot, and introduced the hot pot type maocai that young people prefer. It is the first innovation in maocai.

Hot pot maocai is developed on the basis of spicy hot pot and pot-stewed vegetables. It uses spices, soup base and hot pot to season. Soup is a soup made of pig bones, old hens and spices, which makes the dishes delicious, spicy, mild and neutral. Join a maocai store and be your own boss. Click to learn more about joining the project.