A. Vegetarian vegetables: potatoes, cauliflower, cauliflower, kelp, Chinese cabbage, vermicelli, shredded silver powder, lettuce, oily tofu, stinky tofu, bean skin, frozen tofu, pea tip, lettuce, green onion, shallot and carrot.

Generally speaking, tubers or vegetables that are not easy to ripen, such as potatoes, cauliflower, kelp, Chinese cabbage, carrots, etc., are first cooked for later use, and green onions, shallots, coriander, etc. are used as concealment and seasoning, and other dishes can be cooked all the way.

B. Meat dishes: pork intestines, prawns, beef tripe, duck blood, meatballs, fish balls, ribs, pork slices, beef slices, mutton slices, ham sausages, crispy sausages, sandwiches, lunch meat, pork liver, chicken kidney and quail eggs.

Among them, pork slices, beef slices, mutton slices, ribs, chicken pieces, pork liver, pork intestines, meatballs, fish balls, eggs and other dishes should be semi-finished in advance to ensure that they maintain their flavor when cooked together.

The varieties of maocai can be divided into vegetarian maocai, assorted maocai, fat sausage maocai, beef maocai and so on, which can be randomly matched according to the local specialties and the interests of diners.