It's called maocai, because you can put all kinds of dishes (wide noodles, potatoes, kelp, lotus root, beef, duck intestines and so on) in a bamboo colander, and then put them in the hot pot material for scalding. In the scalding process, you have to carry bamboo colander up and down in the hot pot material, and the Caicai inside is pressed down and rises again! So it's called maocai! Hehe, I'm from Chengdu, and I'm a little tired of eating.

In fact, the most authentic maocai uses its own ingredients instead of chafing dish ingredients, but now most of them taste like disaster.