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's most fastidious way of eating is "dry dish", that is, dry Chili powder is placed in a small dish, and seasonings such as salt and monosodium glutamate are added, and the scalded dishes in the pot are gently dipped in the dry dish, and then they can be sent into the mouth, which is delicious and fragrant.

Extended data:

Maocai he hot spicy dip

Maocai, which originated in Chengdu, is a traditional snack with Sichuan characteristics. With the continuous innovation of maocai, it has become a new round of strong Sichuan-style catering after hot pot and mala Tang, and it is popular all over the country. Mala Tang is a traditional snack originated in Sichuan and Chongqing. Spicy hot pot is also improved by absorbing the advantages of mala Tang, which is the most distinctive and representative of Sichuan style in Sichuan and Chongqing.