Maocai is also called hot pot dish, and there are many ways to eat it, such as maocai with brine, maocai with hot pot, maocai with white water, maocai with three delicacies, etc. The most exquisite way to eat it is dry dish. Dry dish is to put some dried peppers in a small dish, which will also add seasonings such as monosodium glutamate and salt, and then dip the scalded dishes in the dry dish to get the seasoning, and you can eat them. The taste is fragrant and spicy.
The origin of maocai
1, the first argument is that maocai originally originated from Sichuan pot-stewed dishes. Sichuan pot-stewed dishes and cold salad dishes are all over the world, so many people buy mature cooked food directly in the market for convenience and saving ingredients. Because the brine is used for pot-stewed vegetables, but the store owner doesn't want to waste the oil and water in the brine, so he adds some spices, Chinese medicine and vegetables for boiling, so there is maocai.
2. Another way of saying this is that maocai originated in the Three Kingdoms period at the end of Han Dynasty. In the Western Han Dynasty, due to the extensive exploitation and use of well salt, Sichuan people were still tasteful, and their spicy eating habits had taken shape. Zuo Si, a native of the Western Jin Dynasty, wrote in Shu Du Fu that there are five flavors, the sum of sweetness and sweetness, five meats and seven dishes, and those who are tired of fishy smell, can cultivate their spirits and nourish their blood. It is recorded that the five flavors are about traditional Chinese medicine seasoning methods, so there is maocai.