1. It was a sentiment posted by a woman on a dating platform. This woman flew from Qingdao to Chengdu to meet a netizen. The netizen treated her to a 6-yuan Malatang meal and had sex with her for 13 times in one night. secondary relationship. Therefore, taking you to eat spicy hotpot means that I want to sleep with you.

2. Malatang is a local specialty snack originated in Sichuan. It is called Malatang in Chongqing and Maocai in Sichuan. It is the most distinctive food culture in the Sichuan and Chongqing regions and best represents the "Sichuan flavor".

3. In the Sichuan-Chongqing area, large or small Malatang shops and stalls are located all over the streets and alleys, which can be said to be a beautiful scenery in the cities of Sichuan and Chongqing. Its most important feature is that it is hot and tasteless, making it deeply loved by consumers.

4. In the humid and foggy Sichuan area, boatmen and trackers who have been working for many years build stoves, set up earthen pots, use local materials, pull out some wild vegetables, and add pepper, Chili and other seasonings can be eaten after scalding. It can not only satisfy the hunger, but also dispel cold and dampness. Later, this custom of cooking and scalding food was followed, and it developed into the spicy hotpot that we often see in the streets and alleys today.

5. Malatang uses old soup that has been aged for more than seven days. The seasoning is made on that day, wrapped in a cloth, soaked in it, put it in the cauldron, wait until it boils, and add eggs, balls, and various other ingredients. Boil the dishes in the pot as quickly as they are cooked, put them in one by one, pick them up when they are about seven or eight times cooked, then take a spoon and mix the minced garlic and ginger with them. Okay, a bowl of high-quality snacks with good color, fragrance and flavor is made. Sprinkle some on top. A little cooked sesame seeds look delicate and tender.

6. Malatang can be said to be the predecessor of Chongqing hot pot, or a simplified version of hot pot. The difference is that the meat and vegetables are all threaded on bamboo skewers. When eating, put a large handful of meat and vegetables on bamboo skewers into the boiling red soup. The authentic way of eating is not one by one. Instead of eating, grab a big handful and stroke it with chopsticks. The dishes will fall into the sesame oil dish one after another, and then you can devour them.