Spicy hotpot: Spicy hotpot is a delicacy that originated from Jinyun Mountain in Chongqing and is a fusion of local spicy flavors from Sichuan and Chongqing.

Spicy hot pot originates from Tujia flavor and is a common practice of local people. It is characterized by spicy, spicy, fresh, fragrant, oily and mixed.

Malatang: Malatang is a traditional snack originating from Niuhua Town, Leshan, Sichuan. Spicy hot pot is also improved by absorbing the advantages of Malatang.

It is the most distinctive type of food in the Sichuan and Chongqing regions and best represents the "Sichuan flavor".

Malatang has skewers, which are usually used to skewer meat and vegetables.

Therefore, if you see a string of thin sticks, it means Malatang.

Both Mala Xiang Guo and Maocai do not have skewers. Mala Xiangguo puts the fried dishes into a small iron pot, while Maocai is served in a bowl.

Maocai: Maocai is a dish made with meat, soy products, vegetables, seafood, and mushrooms as the main ingredients. It originated in Chengdu and is a traditional snack with Sichuan characteristics.

Spicy hotpot: Spicy hotpot is a delicacy with spicy, spicy, fresh, fragrant and mixed flavors.

Malatang: Malatang is spicy and salty.

Maocai: Maocai is spicy and spicy.

Malatang is relatively simple and quick. The method is similar to hot pot, that is, you put strings of meat and vegetables into the soup base and scoop them out when they are cooked.

Spicy hot pot is stir-fried, usually by cooking multiple varieties of vegetables or meat together.

Maocai is a bit similar to hot pot. It involves putting the vegetables into a pot and cooking them, then taking them out and then pouring the soup over them.

Malatang and Maocai have soup, while Malatang hotpot is dry and has no soup.

The difference between Malatang and Maocai is that you can drink the soup in Maocai, but you cannot drink the soup in Malatang.

Because the soup of Maocai is made from Chinese medicine and other seasonings, it can be drunk.

Malatang soup contains too many seasonings such as Sichuan peppercorns and chili peppers, so it is generally not drinkable.