Luwei maocai is also the most traditional maocai. A small amount of butter is usually put, but it is not used for seasoning.
Hot pot maocai is similar to a small hot pot, but the difference is that it is not so spicy and greasy.
White pot maocai is clear soup.
The bottom materials of our three trips to maocai are all disposable and will not be recycled after use. Didn't say to change it every time.
"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.