Maocai, as a special snack in Sichuan, is a combination of the words "Mao" and "Cai". Among them, the word "Mao" is usually used to describe something that is hot and spicy in Sichuan and Chongqing, which has the effect of helping digestion; "dish" represents the main body of food. Therefore, maocai can be translated as "spicy dishes", which are both hot and spicy, rich in ingredients and tastes, and are deeply loved by local residents and tourists. At the same time, maocai also helps to stimulate appetite and promote digestion, so it is a healthy food.

The history of maocai can be traced back to the 1980s, when Sichuan people's pursuit of spicy taste reached its peak. In this era, maocai was born. At first, maocai was just a snack with improved creativity, which was made of local chafing dish bottom materials and ingredients, and had a unique taste, which attracted the attention of a large number of diners. Nowadays, with the increasing recognition of Sichuan cuisine all over the country, maocai has gradually become a leader in China's food culture, and is famous all over the world.

Maocai is a kind of delicious food with regional characteristics and creative thinking, aiming at bringing people a brand-new diet experience. Compared with other local cuisines, maocai is more spicy and delicious in taste, and now it has become one of the representatives of Sichuan people to show off their regional culture. For consumers, tasting maocai is not only an opportunity to try different tastes, but also a window to experience local culture and life, so as to get a deeper understanding of this magical place in Sichuan.