2. maocai is also called hot pot dish, which is a form of boiling. The difference is that the configuration of maocai's bottom material is the secret. maocai originated from the folk in Sichuan. Because it was copied by individual regions, if you go to Chengdu to taste the folk maocai, you will know what maocai is. maocai can be roughly divided into three types:
(1) Hot pot maocai: That is to say, the basic form of what we call hot pot dishes is the same as that of hot pot. After the dishes are cooked in hot pot soup, they are taken out together with the soup. Its main characteristics are greasy mouth, dry and spicy, fragrant smell and slightly bitter taste, which determines that hot pot maocai is not suitable for drinking soup. Represented by Chengdu's brand hot pot dishes.
(2) Brine-type maocai: It is a kind of spice configuration similar to brine, and its basic form is the same as that of ordinary marinated vegetables. After the dishes are cooked in brine soup, they are fished out together with the soup. Its main characteristics are oily, spicy, fragrant and turbid, and the soup of brine-type maocai can be drunk in small quantities. Representatives include maocai, the Bashi Pavilion in Chengdu, and so on.
(3) Clear-water maocai: Clear-water is a further improvement on the basis of hot pot maocai and bittern maocai. The dishes are cooked in clear water, and then poured with broth made of pig bone, beef bone and chicken rack, and the secret Chinese herbal medicine soup is added, thus ensuring that the original flavor and nutrients of the dishes are not lost. It is characterized by light oil palatability, light hemp and fragrance, forming a nutritious and healthy soup that can be drunk in a real sense.