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 is a special feature of Chengdu, that is, it is a cooked dish with soup made of traditional Chinese medicine and various seasonings; Pack the dishes with a bamboo spoon, usually one spoon is one serving; Cooked in a pot and put in a bowl, all kinds of seasonings should be mixed in advance in the bowl, and by the way, a spoonful of soup is called "maocai", and then some coriander, chopped green onion and Sichuan-specific lobster sauce are sprinkled, which becomes the most famous and characteristic snack "maocai" in Chengdu. Simply put, "maocai is one person's hot pot, and hot pot is a group of people's maocai." Maocai originally originated from Sichuan pot-stewed dishes, and Sichuan pot-stewed dishes and cold salads are all over the world. Many lazy people buy mature cooked food directly in the market for convenience but want to save. Because the brine is used for marinated vegetables, but the store owner is afraid of the waste of oil and water in the brine, so he added some spices and traditional Chinese medicine to it and put some vegetables in it for scalding, and found it delicious. It was sold with cold dishes, which had a very good effect, so there was maocai.