Mala Tang originated from the banks of the Yangtze River. Initially, it was boatmen and trackers who created Malatang, a simple and unique way of eating. In the Sichuan River Basin from Chengdu to the Three Gorges, due to the rapid water flow, trackers have become an indispensable sight. They are not pulling fiber.

Pile stones on the riverside, set up earthen pots, pick up some branches to make dry firewood and light a fire, scoop out a few ladles of river water, and use local materials for everything. If there are vegetables, put them in, and if there are no vegetables, pull some wild vegetables Add enough, then add sea pepper, Sichuan pepper and other seasonings, rinse it and eat it, which can not only satisfy your hunger, but also drive away cold and dampness.

This way of eating quickly spread along the river because of its simplicity and ease of use. Later, the hawkers on the dock saw the business opportunities, so they modified the dishes and stoves and placed them at both ends of the burden. They shouted while walking, and the people working hard on the riverside and on the bridge became regular customers around the burden.

Extended information:

Malatang can be said to be the predecessor of spicy hot pot, or a simplified version of hot pot. The difference is that the meat and vegetables are all threaded on bamboo skewers. When eating, put a large handful of meat and vegetables on bamboo skewers into the boiling red soup. The authentic way to eat it is not one by one. eat.

But grab a big handful, use chopsticks to stroke, the vegetables will fall into the sesame oil dish one after another, and then devour! In addition, the ingredients used in Malatang and hot pot are generally the same. The biggest difference between Malatang and hot pot is that they are simple and fast.

Spicy hot pot originated in Chongqing. At that time, the load-carrying workers bought the offal of the buffalo, washed it, and cut the liver and tripe into small pieces. There was a stove on the head of the load, and a large iron basin on it, which became a multi-grid, containing a kind of spicy and spicy food. , salty marinade, sold exclusively to dockworkers.

When guests come, each person will choose a certain dish, hot it and eat it. In the 23rd year of the Republic of China, a relatively large-scale spicy restaurant appeared in Chongqing. The only difference was that the divided iron basin was replaced by a small red copper pot, and guests could prepare their own marinade and dipping sauce.

On March 20, 2007, at the opening ceremony of the 3rd China (Chongqing) Hot Pot Food Culture Festival, the China Cuisine Association officially awarded Chongqing the title of "Chinese Hot Pot Capital".

It is also said that spicy food originated during the Daoguang period of the Qing Dynasty. At that time, Chongqing’s banquets included hairy tripe hot pot. Before that, there was a snack called Shui Ba Kuai at Chongqing Pier, which was all beef offal (hairy tripe, liver kidney and beef blood).

It is cut into thin slices and served in a casserole on a clay oven, piping hot in a marinade with spicy butter. Diners need to bring their own wine, and the price will be calculated based on the empty plate after eating.

Baidu Encyclopedia - Malatang