It is mainly composed of potatoes, kelp knots, bean skin, meatballs, fish balls, Chinese cabbage, vermicelli, chrysanthemum morifolium, Chinese cabbage, stuffy son, bean bubbles, crab sticks, mushrooms and so on. Compared with Mala Tang, it is only cooked and drained, and then mixed with salt, aged vinegar, sugar, chopped peanuts, pepper, cumin and sesame oil. After mixing, it is bright red and straight. Fish balls are worn with chopsticks and eaten one by one, which is drier than mala Tang. Because chopped peanuts, cumin and sesame oil are added to the spicy sauce, meatballs have a layered taste when chewed.
Taste is divided into sweet and sour, spicy, sweet and sour, especially spicy and devil spicy, and the spicy degree is advanced in turn. It is not recommended to put sesame sauce in hot sauce, otherwise the taste will be very sticky and live up to the deep coolness. The most authentic way for Fushun people to eat is to mix spicy coriander with red Bora and a fried sausage. The four flavors of salty, spicy, sour and sweet are combined in one dish, and the collocation is just right. Coupled with the crispness of fried sausages, it has a magical healing power!
There is really nothing to eat in front of spicy and spicy mix! Super rice, a bowl of rice, can't wait to eat with a spicy bibimbap! I will also creatively do some creative things about taste: for example, sprinkle some peanuts on mala Tang, or put sesame sauce and Laoganma on it, so that everyone will swallow their tongue, not guaranteeing authenticity, but ensuring delicious taste.