question 1: what is maocai? Maocai "is a special dish in Chengdu. If you think this is a dish, you are all wet. It's just a practice. The dish cooked in this way is called "maocai". The word "Mao" is a verb here. Z prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, usually one spoon is one serving. Cook it in a pot, then put it in a bowl and scoop a spoonful of soup. Maocai's raw materials are unlimited, which is similar to a string of incense. Anything can be taken and served. There are good meat and vegetables, but it is said that maocai is too angry to eat often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon. Eating maocai is usually called a portion, but if you want to eat more varieties, you can also ask the boss to take more kinds in a portion, such as a vegetarian portion, you can take lettuce, fungus, spinach, lotus root slices, blood curd and so on; Order a meat dish, and you can order hairy belly, wing tips, goose intestines and so on.

The noun explains Maozizi: a knotted pig small intestine. 1 yuan/Tiao

There is a path opposite the south gate of Tianhe City, bypassing the flower shop. On the left is jiaozi in Harbin, on the right is Lamian Noodles in Lanzhou, and in the middle is the protagonist: Maozizi pork intestines powder, which originated in Baijia Town, Shuangliu County, Chengdu. There is a big pot in the innermost part of Han

shop, and it rolls and entangles the mouth-watering fat intestines. The snow-white thick soup is steaming to give off the strange smell of fat intestines, and it is lured by this smell from a distance: "A bowl of fat intestines powder, two sections of hairy joints, and a pot helmet."

The master is busy: put the sweet potato starch and noodles into a special leaky ladle, and beat the noodles like boxing, and the strips of sweet potato shreds will fall into boiling hot water. After rolling, they will be picked up with chopsticks and chilled in cold water. Then they will be filled with cooked sweet potato vermicelli, served with mung bean sprouts, and put into the boiling pork intestines soup. At this time, many bamboo leaky pockets have been erected along the edge of the pot.

after a minute or two, I got out of the pot, and the sea bowl with the seasoning was already waiting by the pot-just like I couldn't wait. A bowl of steaming pork intestines powder was made under curious eyes, and the sense of taste that had been mobilized before was finally kept open!

Chopsticks are used to mix the complicated contents in the bowl: ginger, onion, red oil, soybeans, bean sprouts, plum vegetables, minced pork intestines, stir and mix, and the sweet potato powder is smooth and elastic, so that you can't stop eating the whole bowl of pork intestines, and you won't leave the soup with water at all. And then eat a freshly baked pot helmet. Satisfied.

Question 2: What is maocai? "maocai" is a special dish in Chengdu, and the word "Mao" is a verb here. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cook it in a pot, then put it in a bowl and scoop a spoonful of soup. Maocai's raw materials are unlimited, which is similar to a string of incense. Anything can be taken and served.

maocai, a unique flavor snack in western Sichuan Plain, has won the favor of the masses with its unique taste and affordable price. Maocai is cheap, spicy and delicious, which can satisfy one's craving and serve meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready. The prices in maocai are not high, and the per capita consumption is about 6-12 yuan, which is consistent with the inherent commonness of maocai, so the restaurant business is good now. Maocai, spicy and delicious, is not only popular in Sichuan and Shaanxi, but also in other places. The investment in opening a "Six Fragrant maocai" pavilion is not large, but the total investment is only about 1, yuan. In recent years, with the emergence of some seemingly traditional but packaged food and beverage varieties, we have to think about such a problem. Nowadays, there are many people investing in the catering industry. Some investors think that they are rich in funds, and they are going to build any "aircraft carrier"-Sichuan, Shandong, Jiangsu, Guangdong, Japanese food and Korean barbecue. Anyway, they need everything, not only the facilities and decoration are luxurious, but also the dishes are high-grade and precious. However, after all, the consumer groups in the high-end catering market are limited, and everyone is vying for a share in this limited market, which will inevitably lead to the diversion of customers and the thinning of profit space, and finally make some of them retreat. We have made great efforts to refine, standardize and standardize the traditional food varieties, and at the same time, we have carefully packaged them in a modern way, thus bringing some popular and economical street foods to the market in a new way. For example, the street food used to be fragrant, but now it is like opening a chain store. Another example is the popular porridge hot pot in recent years, that is, a gourmet trend formed after the ingenious combination of Guangdong raw porridge and Sichuan hot pot that everyone used to take for granted. I believe everyone understands that instead of rushing to build an "aircraft carrier", it is better to build more "small speedboats". A bowl of porridge can sell a million rich sisters, and a bamboo stick can make a bunch of people rich, so today's bamboo baskets can also produce a lot of big business. Business opportunities are everywhere, depending on whether you seize those seemingly ordinary opportunities.

Question 3: What is maocai? maocai originated from Chengdu and has the characteristics of Sichuan and Chongqing. However, thanks to the continuous innovation of Sichuan, Chongqing and maocai, it has now become a strong new round of Sichuan-Chongqing specialty catering after hot pot and mala Tang, which is popular all over the country. Maocai's Mao Zi is a verb here, which is slightly different from Mala Tang. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cook it in a pot, then put it in a bowl, and by the way, scoop a spoonful of soup and add various seasonings prepared by the boss. Maocai's raw materials are unlimited, which is similar to string incense and hot pot. You can take anything and serve it.

Question 4: What is maocai? Maocai "is a special dish in Chengdu. If you think this is a dish, you are all wet. It's just a practice. The dish cooked in this way is called "maocai". The word "Mao" is a verb here. Z prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, usually one spoon is one serving. Cook it in a pot, then put it in a bowl and scoop a spoonful of soup. Maocai's raw materials are unlimited, which is similar to a string of incense. Anything can be taken and served. There are good meat and vegetables, but it is said that maocai is too angry to eat often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon. Eating maocai is usually called a portion, but if you want to eat more varieties, you can also ask the boss to take more kinds in a portion, such as a vegetarian portion, you can take lettuce, fungus, spinach, lotus root slices, blood curd and so on; Order a meat dish, and you can order hairy belly, wing tips, goose intestines and so on.

The noun explains Maozizi: a knotted pig small intestine. 1 yuan/Tiao

There is a path opposite the south gate of Tianhe City, bypassing the flower shop. On the left is jiaozi in Harbin, on the right is Lamian Noodles in Lanzhou, and in the middle is the protagonist: Maozizi pork intestines powder, which originated in Baijia Town, Shuangliu County, Chengdu.

There is a big pot in the innermost part of the store, and it rolls and entangles the mouth-watering fat intestines. The snow-white thick soup is steaming with the strange smell of fat intestines, and it is lured by this smell from a distance: "A bowl of fat intestines powder, two sections of pimples, and a pot helmet."

The master is busy: put the sweet potato starch and noodles into a special leaky ladle, and beat the noodles like boxing, and the strips of sweet potato shreds will fall into boiling hot water. After rolling, they will be picked up with chopsticks and chilled in cold water. Then they will be filled with cooked sweet potato vermicelli, served with mung bean sprouts, and put into the boiling pork intestines soup. At this time, many bamboo leaky pockets have been erected along the edge of the pot.

after a minute or two, I got out of the pot, and the sea bowl with the seasoning was already waiting by the pot-just like I couldn't wait. A bowl of steaming pork intestines powder was made under curious eyes, and the sense of taste that had been mobilized before was finally kept open!

Chopsticks are used to mix the complicated contents in the bowl: ginger, onion, red oil, soybeans, bean sprouts, plum vegetables, minced pork intestines, stir and mix, and the sweet potato powder is smooth and elastic, so that you can't stop eating the whole bowl of pork intestines, and you won't leave the soup with water at all. And then eat a freshly baked pot helmet. Satisfied.

question 5: what is maocai? Is it spicy? Maocai is rich in dishes, and the dishes that can be included in hot pot and string incense are basically included, which is much more than the traditional maocai varieties. It is softer than hot pot and chuanchuanxiang, not dry and spicy, and looks cleaner and more hygienic than chuanchuanxiang and maocai. Maocai, the best feature of Zhou Dynasty, uses disposable oil, and the oil color is red and bright, which looks very appetizing. However, Chuanxiang and traditional maocai use recycled oil, which is dull and dark, and has a strange smell. In contrast, the advantages and disadvantages are divided.

Question 6: What's the difference between maocai and Mala Tang? Maocai cooked all the ingredients in a pot with a strainer, and mala Tang was eaten with bamboo sticks in the pot. We always like to eat maocai.

Question 7: What is maocai? Maocai originated in Chengdu. As shown in the figure below. It can be understood as a hot pot for one person, mala Tang without pliers. Maocai dishes, soup base can be selected, and then boiled to form the maocai. U Ding maocai in Beijing is good, and Haidilao's products are of guaranteed quality. You can also choose tomato soup if you don't eat spicy food.

maocai's word "Mao" is a verb here, which is slightly different from Mala Tang. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cook it in a pot, then put it in a bowl, and by the way, scoop a spoonful of soup and add various seasonings prepared by the boss. Maocai's raw materials are unlimited, which is similar to string incense and hot pot. You can take anything and serve it. Maocai is a fast food with Sichuan and Chongqing characteristics.

maocai, also known as hot pot dish, is a form of boiling, but the difference is that the configuration of the base material in maocai is the secret. maocai originated from the folk in Sichuan, but it was copied in some areas. If you go to Chengdu to taste the folk maocai, you won't know what maocai is. maocai can be roughly divided into three types:

1. Hot pot maocai, which is what we call hot pot dish, has the same basic form as hot pot. Put the dish in hot pot soup and cook it with the soup. Represented by Chengdu's brand hot pot dishes, fake hot pot dishes and so on.

2. Brine-type maocai: it is a kind of spice configuration similar to brine, and its basic form is the same as that of ordinary marinated vegetables. After the dishes are cooked in brine soup, they are fished out together with the soup. Its main characteristics are oily, spicy, fragrant and turbid, and the soup of brine-type maocai can be drunk in small quantities. The representatives are Zhang Jinji maocai (Zhang Ji maocai), Xin Ai maocai, Zhou Jipin maocai, Ba Shi Guan maocai, Liuxiang maocai, San Gu maocai, Hero maocai and so on.

3. Clear-water maocai: On the basis of hot pot type maocai and bittern type maocai, the clear-water is further improved. The dishes are cooked in clear water, and then poured with broth made of pig bones, beef bones and chicken racks, and the secret Chinese herbal medicine soup is added, thus ensuring that the original flavor and nutrients of the dishes are not lost. Its characteristics are palatable light oil, light hemp and fragrant, which makes it truly drinkable.

question 8: why is it called maocai? The dish cooked in this way is called "maocai". The word "Mao" is a verb here. Prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, which is usually one serving. Cook it in a pot, then put it in a bowl and scoop a spoonful of soup. Maocai's raw materials are unlimited, which is similar to a string of incense. Anything can be taken and served. There are good meat and vegetables, but it is said that maocai is too angry to eat often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.

Question 9: What kind of Sichuan cuisine is maocai? It is a little similar to hot pot and mala Tang, but the soup is slightly different, and Chinese herbal medicines are added. It is usually served with a bowl of rice. I like maocai, a prawn from Xin Niang maocai. It's delicious.