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

Maocai is a special feature of Chengdu, that is, it is a cooked dish with soup made of traditional Chinese medicine and various seasonings; Pack the dishes with a bamboo spoon, usually one spoon is one serving; Cooked in a pot and put in a bowl, all kinds of seasonings should be mixed in advance in the bowl, and by the way, a spoonful of soup is called "maocai", and then some coriander, chopped green onion and Sichuan-specific lobster sauce are sprinkled, which becomes the most famous and characteristic snack "maocai" in Chengdu.

The difference between maocai and Mala Tang;

1, the difference in taste

Maocai is generally a combination of hemp and spicy, and this spicy taste can't be found in Mala Tang. Mala Tang in many areas likes to add some garlic juice or sesame sauce to it. Although both foods are mainly spicy, the other ingredients are different, so the taste is very different when eating.

2. Different forms

Generally, maocai can choose by itself, and then sell it by the catty, but most of the mala Tang we eat are sold in two ways, one is to choose by the catty, and the other is a string with a label.