"Three visits to the thatched cottage" has become a well-known allusion. During Liu Bei's third visit, Zhuge Liang ordered his wife to entertain Liu Bei and the others with "Maocai" made in Longzhong.

Liu Bei admired Zhuge's talents, and he was full of praise for this kind of "Maocai" that "does not irritate the throat, is not spicy, is neutral and mild, has a bright color and a mellow taste".

After that, during his military career, Liu Bei often ordered the imperial chef to prepare "maocai" in accordance with the law to reward the soldiers of the three armies.

In the second year of Wei Huangchu (AD 221), Liu Bei proclaimed himself emperor in Chengdu and established the Han Dynasty. Since then, the court's "maocai" preparation method has spread to the people and has become a local specialty delicacy in Chengdu.

"Sangu Maocai" inherits the authentic "Maocai" preparation method of the Han Dynasty, and adds modern production techniques. The bottom of the pot is carefully cooked with dozens of precious spices, and the soup is made of a variety of animal bones as raw materials.

It is a green condiment made of pure animal and vegetable oils with no additives. It uses a disposable pot bottom. It is delicious and good for health. It is suitable for all ages all year round. It is the most authentic line of Chengdu Maocai.