1. Nanchang specialty snacks: Malatang Malatang: It is a street snack. Its form is roughly the same as the fried stalls on the streets of Nanchang, but the method is different.

Place a large pot on the stove, and put in the pot a variety of skewered chicken offal, beef offal, small intestine, large intestine, tripe and various meatballs, including fish balls, meatballs, powder balls, dried tofu, etc.; the pot

Add the boiling old soup, and then you can apply various seasonings as you like, some numb or spicy, it tastes numb, spicy, and hot, and it is cheap and tastes different.

Therefore, it is commonly known as "street Malatang".

2. Malatang recipe | Clear soup pot base Malatang is a street snack. Its form is roughly the same as that of the fried stalls on the streets of Nanchang, but the cooking method is different.

Place a large pot on the stove, and put in the pot a variety of skewered chicken offal, beef offal, small intestine, large intestine, various fish balls, meat balls, powder balls, dried tofu, etc.; add boiling water to the pot.

Old soup, and then you can add various seasonings as you like, some spicy or spicy, it tastes numb, spicy, and hot, and it is cheap and has different tastes.

However, it is difficult to adapt to different opinions. Many diners cannot eat spicy and numb soups, especially in Jiangsu and Zhejiang. Although Sichuan cuisine has become popular in recent years, there are still many diners who retain the traditional taste. Therefore, the Malatang recipe has also developed a salty and savory taste.

The bottom of the clear soup pot is the so-called white soup recipe.

The wonderful and attractive thing about spicy soup is its umami flavor, which is also the most critical part of making spicy soup. Therefore, the quality of the original soup is directly related to the quality of spicy soup.

To prepare the original soup, you must first use high-quality condiments, such as: douban (based on Pixian douban), tempeh, fermented glutinous rice juice, ginger, garlic, refined salt, pepper, cooking wine, sesame oil, pepper, rock sugar and

Five spices etc.

The taste can be slightly bland, and the soup color is milky white, focusing on freshness to fully demonstrate the deliciousness of the ingredients themselves.

Recipe for spicy soup base: 30g chicken essence, 20g MSG, 10g salt, 15g pepper, 10g jujube, 5g wolfberry, 10g garlic, 5g ginger slices (skin removed), 50g chicken oil,

4 slices of tomatoes, 20 grams of mountain delicacies (blood bacteria, bovine bacteria, mushrooms, etc.), 4 pounds of clear soup, and 100 grams of lard.

Chop 20 grams of Angelicae Sinensis and Codonopsis Root into particles and put them in the bottom of a white soup pot for the best effect.