Guandong cooking: Guandong cooking is a Japanese favorite snack, whose real name is Yutian, and it is a kind of cuisine originated from kanto region, Japan. Click to learn more about the joining project

Mala Tang: Mala Tang originated from the bank of the Yangtze River. Originally, boatmen and trackers created the simple and unique way to eat mala Tang. In the Chuanjiang River Basin from Chengdu to the Three Gorges, due to the fast-flowing water, the trackers have become an indispensable scenery. While pulling the fiber, they set up stones and crocks on the riverside, picked up some branches to make a fire,

scooped up a few buckets of river water, and everything was made from local materials. If there were vegetables, they pulled out some wild vegetables to make up the number, and then added seasonings such as sea pepper and pepper to rinse and eat them. This way of eating quickly spread along the river because of its simplicity.

chuanchuanxiang: chuanchuanxiang, which is actually another form of hot pot, is similar to "mala Tang", so people often call it "small hot pot". "chuanchuanxiang" first appeared in Chengdu, Sichuan in the mid-198s.

at first, chuanchuanxiang, the bottom of the pot and the dishes were very simple, but now it is almost all-encompassing. Different people make different skewers, so there are many kinds of Sichuan skewers with different flavors.

2. Different ways to eat

Guandong cooking: put each kind of materials in iron griddle pots (boxes) which are not connected with each other, and cook the broth with kelp and mullet flowers slowly. After cooking, some people like the original flavor, while others like dipping sauce (mustard sauce and Chili sauce).

Mala Tang: Mala Tang's eating method is different from that of Chinese food, and it is not possible to eat the cooked dishes on the table. Instead, some semi-finished dishes are brought to the table, and they are operated by themselves (cooking) and cooked by themselves. The scalding (boiling) temperature of dishes is in the hands of diners.

Chuanchuanxiang: The experience of eating mala Tang should be meat first, then vegetarian. When scalding, the soup must be rolled away, and all of it should be immersed in the soup for scalding. The second is to adjust the spicy taste. The methods are: those who like spicy food can eat hot food from the oil on the edge of hot pot; On the contrary, hot food is cooked from the middle boiling place; Once again, when eating mala Tang, you must have a cup of tea to stimulate appetite, help digestion, relieve oil and get tired, change your taste and reduce the spicy feeling. Join a hot pot restaurant and you can be your own boss

3. The main ingredients are different

Guandong cooking: kelp knots (silk), white radish, konjac silk, tofu buns, miso soup, eggs, beef sticks, squid rolls and meatballs (cattle, chicken, fish and shrimp).

mala Tang: fish, meat, bean products, pickled cabbage, vegetarian materials, etc., ingredients of base soup, beef balls for urinating, mala Tang noodles, Chinese cabbage and kelp.

Chuanchuanxiang: beef tripe, sausage, squid, ham sausage, sliced meat, lotus root slices, fragrant mushrooms, bean skin, tofu, cabbage, cauliflower, kelp, potatoes, lettuce, mushrooms and meatballs.