First of all, let's talk about mala Tang, which is a special snack in Sichuan. Its taste is partial. The soup base is mainly spicy, and the dishes are diverse. Although the method is simple, it is rich in flavor. Cooking many ingredients in a special base will give you different flavors. Of course, the most important thing is its bottom material, which will put a lot of sea pepper, pepper and pepper. The whole spicy taste is full of taste buds and very enjoyable.
Let's talk about Guandong cooking again. In fact, Guandong cooking originated in Japan, but after it was introduced to the mainland, some changes have taken place in the ingredients and soup base. Traditional Guandong cooking tastes light, and the soup base is the source of all the flavors. It is made of boiled broth with soy sauce, sugar and miso. The soup is very fresh, which is very different from mala Tang.
The main ingredient of Guandong cooking is radish, and some eggs, oil tofu and mushrooms will be added. The ingredients in different regions will be different, but radish is indispensable, and radish must be cooked crystal clear, sweet and delicious. In some areas, beef balls, dried bean curd, crab sticks, etc. Will be added, these rich ingredients are cooked in clear soup and delicious.
One more thing, trouble soup is usually cooked in a big round pot, and the bottom of the pot is red with oil. Just looking at it, you can know how spicy it is, while Guandong cooking is usually cooked in a square iron frame, with a number of small squares in it, which are the ingredients and soup materials cooked by Guandong. It looks lighter.
Both have their own characteristics. Whether it's delicious or not depends on personal preference, and it's better to cook in Guandong.