Mala Tang originated in Chengdu, Sichuan, China, and has obvious Sichuan-Chongqing flavor. Mixed with hemp, spicy, fresh, fragrant and oily flavors, it can be adjusted according to personal preference and added with dishes. For a time, this kind of food became a national popular food, and the mala Tang craze also set off. With the increasing number of stores in cities across the country, there are not a few similar stores in big cities or small counties, and streets and alleys can be seen everywhere. Now, if someone says to open another mala Tang, I believe many people are shaking their heads. Is there a market? Can you still make money? Will the competitive pressure be great? It has become a place where everyone plays drums in their entrepreneurial hearts, but in fact the potential of this industry is invisible to most people.

Which is better to learn mala Tang technique? Professional training institutions are recommended here.