1, different origins
Maocai originated in Chengdu, Sichuan. Soup is made of dozens of harmless Chinese herbal medicines, supplemented by secret seasonings and common seasonings. It has the characteristics of numbness but not numbness, spicy but not spicy, suitable for all ages, invigorating the spleen and nourishing the stomach, not getting angry and not losing stomach.
Spicy balsamic pot originated in Jinyun Mountain, Chongqing, which combines the local spicy flavor of Sichuan and Chongqing. Spicy incense pot is a Tujia flavor and a common practice of local people, which is characterized by hemp, spicy, fresh, fragrant, oily and miscellaneous.
2. The soup is different
Spicy incense pot can be said to be soup-free. Belongs to the shape of a dry pot. Although many dishes are cooked together, there is no soup or little soup, and the taste is good.
Maocai's soup has a strong fragrance and taste. In addition to the exclusive secret recipe, it is also possible to cook it with some pig bones, or mix it with seasoning packets, which will make it more delicious.
3. Different ingredients
Maocai's raw materials are not limited, all kinds of raw materials can be used, so its ingredients will be more, such as sesame oil, sesame oil, pepper, which are used more, so be prepared in advance.
The ingredients of spicy balsamic pot are common, such as dried red pepper, pepper seeds, onion segments, fragrant leaves, star anise, etc., and the ingredients of spicy balsamic pot are all newly made, and the fried taste is more fragrant.
4. Different side dishes
Although the side dishes in maocai may not be the best, they are fresh and ordered. Vegetables that are not cooked today may be thrown away or eaten by themselves, so the taste and vegetables in maocai are fresh.
Spicy incense pots are similar to those in maocai, except that most of the side dishes are kept in the refrigerator, and some dishes may be leftovers, so they are relatively fresh.
Spicy balsamic pot or maocai?
Spicy balsamic pot and maocai are both famous Sichuan dishes. As for which is better, there is no absolute statement. Consumers are advised to try comparison by themselves. Spicy incense pot belongs to spicy taste, with relatively small taste change and short cooking time. It can be eaten in 3-5 minutes, which is suitable for fast food. Maocai has many tastes, mainly hot pot, which takes a long time to cook and is suitable for several people to eat together.