Suddenly I want to eat Chengdu’s maocai.

The red soup and the spicy taste tickled my greedy stomach at this moment.

? Maocai is different from hot pot. Even one person can eat it deliciously. More importantly, Chengdu’s Maocai is cooked by a dedicated Maocai master. Every ingredient is just right and delicious.

? The duck blood is red and oily. When you bite into it, it is still pink and red inside. It is tender and tender in your mouth. Use chopsticks to crush the duck blood and mix it with the rice - red and white, which makes you very greedy.

And extremely delicious.

? Mao duck intestines. The duck intestines in hot pot require a lot of cooking, but it is much simpler in Maocai. You only need to use your chopsticks to pick up the duck intestines and put them in your mouth.

When you bite it gently, it jumps and is so crispy.

But don't be anxious, chew it well and experience the taste is the greatest recognition of it.

? Beef, the best thing about meat is beef.

Slice the yellow beef and mix it with each house's secret chili powder while the meat is fresh. The mixture is bright red, but the beef slices are not spicy at all after they emerge. It is more like adding a layer of chili gravy to the beef.

, the beef tastes not old at all.

? The cooked Melaleuca tripe is different from the Mao tripe. The cooked Melaleuca tripe has two flavors.

In addition to having a crispy texture similar to that of hairy tripe, it also has a slightly glutinous texture. With one chopstick, the two tastes alternate. It tastes like, tsk, tsk, tsk... ? Mao Fei Chang, of course, does not mean fresh fat intestine, it does.

Each family has cooked the braised sausages cut into sections. The cooked sausages are rich in flavor and don’t have any organ smell. After eating this section, you will want to eat the next one.

? When it comes to cooking, of course you can’t just eat meat, but also eat some vegetables. This is only reasonable.

? Take out the lotus root slices. Take the cooked lotus root slices out of the bowl, shake them slightly to remove the excess red oil, and eat them in one bite. Ah, they are so crispy.

? Kelp seedlings are sea vegetables that I liked a few years ago on the recommendation of friends.

Different from kelp, the cooked kelp sprouts are slippery in your mouth and seem to want to get into your stomach. So you need to be careful when eating - eat slowly, eat with small amounts, and don't burn it.

? For bean sprouts, it is best to use soybean sprouts. When you eat the yellow bean sprouts carefully, you will have a slight bean flavor, which is a refreshing taste in Maocai.

? Slices of green bamboo shoots. Maocai seems not suitable for green vegetables with large leaves, because the green vegetables that emerge are all red and oily. They need to be lightly rinsed with water before eating. Of course, if you like

Eat that is another story.

Naturally, green bamboo shoot slices are the most suitable vegetables among green vegetables because they are the roots of lettuce. After being processed, they are cut into large thin slices and slightly popped in the pot. When paired with the soup, they are very delicious and quite flavorful.

A bit of a delicacy from the mountains.

? "Things have no definite taste, but those that are palatable are treasured." I was reading "Yang Xiaolu" recently, and found that I was somewhat "extremely hungry" in the early years, and now I feel a little tired.

? "Only food cannot be disappointed." I think it is interesting to find out the origin and trace the origin.

But we forget that the power of food to people and the healing of people all come from our memories of a certain moment.

? Actually, I am a cook, and I have some insights - delicious food will never let you down.

? I want to eat Maocai, I want to eat Chengdu Maocai, even if one person can still eat it deliciously.