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Why does Taiwanese Malatang look red but not spicy at all?

I am used to Tianjin’s Malatang, and I always feel that this Malatang would not be complete without sesame sauce that has a strong salty aroma and a lingering fragrance on the lips and teeth.

Later, I thought about it, since it started from Sichuan and Chongqing, it should have been spicy and spicy, so Maocai is the most orthodox name. Oh, it turns out that the sesame cakes and sesame paste I ate in junior high school were both northern versions.

In the mood to eat Northern style or Sichuan style spicy hotpot, I tried the takeout from [Nineteen Golden Spicy Hotpot].

When the takeaway arrives at home, it is enclosed in a cardboard box.

"It's not numb at all, and the spiciness is very gentle." I thought.

Then, my Taiwanese friend was surprised, "You don't think it's spicy?" I have never tasted Taiwanese Malatang. To be honest, if I hadn't found that it tasted different from what I expected, I wouldn't have thought of calling it "Taiwanese".

The taste always feels familiar, but it is definitely not the spicy hotpot from Tianjin or Sichuan and Chongqing.

Taste: A bit like Boiling Point’s [Spicy Beef Pot]; but it has more ingredients than Boiling Point’s and is cheaper.

Later, the store introduced that they use authentic Taiwanese hot pot base ingredients to make the soup base.

No wonder, the more I eat, the more familiar it becomes.

My guess about this spicy hotpot is: "not spicy" in the eyes of Southwest China, "slightly spicy" in North China, "spicy enough" in Jiangsu and Zhejiang, and "very spicy" in Hong Kong, Macao and Taiwan.

Ingredients: Beef/pork slices, 3 shrimps, crab sticks, fish fillets, mushrooms, frozen tofu, fish tofu, broccoli, potatoes, baby corn... There is a very thick and chewy chicken ball.

You can taste that the meat is the real deal.

After asking around, I found out that the store made it themselves. It was a bit laborious, so I didn't like the production.

The weather is still a bit cold, so don’t drink soup while eating. If you’re not careful, you’ll end up eating spicy cabbage soaked in the hotpot base.