Maocai originally originated in the Three Kingdoms period at the end of the Han Dynasty. In the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habit of "valuing taste and being spicy" of Sichuan people has taken shape.

At the end of the Eastern Han Dynasty, soldiers lost their appetite because of various diseases in the army for years. In order to prevent the spread of diseases in the army and have a good effect, military doctors often order cooks to add some Chinese medicines to their meals, which can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning; Because of this, most of the drugs are flavored and used as marinades in the back city.

Later, after the improvement of cooks, all kinds of vegetables were scalded, and it was found that they tasted better than before and were more loved by soldiers in the army. This method was widely spread in the army. Because of the large quantity in the army, it was often called "maocai" with the ancient name of boiling soup and scalding food with spices.

Extended data

Matters needing attention-maocai is a special dish in Chengdu, and "Mao" is also a verb, which means that fresh ingredients are put into a soup pot prepared in advance and fished up and down several times until "Mao" is cooked.

Different from Mala Tang, maocai's alternative ingredients are not worn with bamboo sticks for customers to choose from, but are cut into small pieces or put out like hot pot ingredients for customers to order according to their preferences. The cooked ingredients are fished out together and poured into the prepared ingredient bowl to accompany the food.

Baidu Encyclopedia-maocai

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