Guandong Cooking: Guandong Cooking is a Japanese favorite snack, whose real name is Yutian, and it is a kind of cuisine originated from kanto region, Japan. Click to learn more about joining projects.

Mala Tang: Mala Tang originated from the coast of the Yangtze River. Originally, boatmen and trackers created the simple and unique way to eat mala Tang. In the Chuanjiang River basin from Chengdu to the Three Gorges, due to the rapid flow of water, trackers have become an indispensable landscape. While pulling fibers, they set up stones, set up crocks and pick up some branches to make a fire.

Scoop a few scoops of river water, and everything is made from local materials. If you have vegetables, you can pull out some wild vegetables to make up the number, and then add spices such as sea pepper and pepper to eat them, which can not only satisfy your stomach, but also drive away cold and dampness. This way of eating quickly spread along the river because of its simplicity.

Chuanchuanxiang: Chuanchuanxiang, which is actually another form of hot pot similar to Mala Tang, is often called "small hot pot". Chuanchuanxiang first appeared in Chengdu, Sichuan in the mid-1980s.

At first, the string of incense, the bottom of the pot and the dishes were very simple, but now it is almost everything. Different people make different skewers, so there are many kinds of Sichuan skewers with different flavors.

2, eat differently

Guandong Cooking: Put each kind of materials in iron griddle pots (boxes) that are not connected with each other, and cook the broth with kelp and mullet flowers slowly. After cooking, some people like to eat the original flavor, while others like to dip in the sauce (mustard sauce, Chili sauce).

Mala Tang: Mala Tang's eating method is different from Chinese food, and it is not possible to eat the cooked dishes on the table; Instead, some semi-finished dishes are brought to the table, and they are operated by themselves (cooking) and cooked by themselves. The scalding (boiling) temperature of dishes is in the hands of diners.

Chuanchuanxiang: the experience of eating mala Tang should be meat first, then vegetarian. When scalding, the soup must be rolled away, and all of it should be immersed in the soup for scalding; The second is to adjust the spicy taste. The methods are: those who like spicy food can eat hot food from the oil on the edge of hot pot; On the contrary, hot food is cooked from the middle boiling place; Once again, when eating mala Tang, you must have a cup of tea to stimulate appetite, help digestion, relieve oil and get tired, change your taste and reduce the spicy feeling. Join a hot pot restaurant and you can be your own boss.

3. The main ingredients are different

Guandong cooking: kelp knots (shredded), white radish, shredded konjac, tofu buns, miso soup, eggs, beef sticks, squid rolls and meatballs (beef, chicken, fish and shrimp).

Mala Tang: fish, meat, bean products, pickled cabbage, vegetarian materials, etc., ingredients of base soup, peeing beef balls, mala Tang noodles, Chinese cabbage and kelp.

Chuanchuanxiang: beef omasum, sausage, squid, ham sausage, sliced meat, lotus root slices, fragrant mushrooms, bean skin, tofu, cabbage, cauliflower, kelp, potatoes, lettuce, mushrooms and meatballs.