Malatang takes its name from Sichuan.

But according to an old man in Changsha, Changsha’s Malatang still has a “Changsha heart” at its core.

At that time, there were often sellers of pig's feet, dried orchid seeds, dried triangular seeds, and fried tofu on the old streets of Changsha. They were cooked in a steaming bowl on a coal stove, with star anise, Sichuan peppercorns, and even red dried chilies in it, and chopped green onions sprinkled in.

In fact, it is still somewhat close to today's Malatang.

At least Malatang has absorbed all the essences of winter pig trotters, tube bones, and orchid seeds that were cooked and steamed in Changsha markets in the past. It has also absorbed a lot of Sichuan Malatang elements, and of course no longer uses Sichuan peppercorns.

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But in the past, dried orchid seeds were made from fragrant dried orchid seeds, which were more delicious, but now they are all made from dried orchid seeds with fried tofu.

Malatang can be found everywhere in Changsha, but the Malatang on Yanshan Street is the most famous.

Malatang, the hottest business, is still found in many small shops near universities. A layer of chili oil floats in the steaming pot, and tender sweet potato noodles are cooked in it. Next to it are yellow throat and goose intestines skewered on bamboo skewers.

Green lettuce tips, white and tender bamboo shoot slices, loach with spareribs, coriander wrapped in bean skin and so on.

They are all a bunch of dimes, placed in the basin, and you can choose what you want.

A girl who is very bourgeois loves to eat Malatang. She often treats me to eat, and then asks me to treat her to "foreign chopped cakes." She often says that a Changsha girl should be like Changsha's Malatang, which should be numb enough, but not numb;

It needs to be spicy, but not aggressive; it needs to be hot, but not too hot.

She is just an authentic Changsha girl, but very hot.