"maocai" is the specialty of Chengdu. If you think this is a dish, you are all wet. This is just an exercise. This dish is called "maocai". The word "Mao" is a verb here. Z prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, usually one spoon. Boil it in a pot, then put a spoonful of soup in a bowl. Maocai has unlimited raw materials, similar to a string of incense. Anything can be taken away and served. There is good meat and vegetables, but it is said that maocai is too angry to eat them often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.

In the farmer's market, in the community, and in the shops on the street, we often see such a scene: there is a big soup pot on the honeycomb coal stove, and the soup inside is steaming. Several long bamboo baskets full of vegetables and sharp are immersed in the pot, and a strong fragrance floats with the wind, attracting passers-by to stop. Someone lit baskets of vegetables on the food shelf with his fingers, and the stall owner put the corresponding vegetables into the bamboo basket. When it is no longer enough, they put the bamboo basket in a boiling soup pot to soak and cook. In the meantime, they also lift the bamboo basket from time to time and put it in the soup until the vegetables are "cooked", and then lift the bamboo basket and pour the vegetables and some soup into bowls or plastic bags for diners to eat on the spot or take home to enjoy. This is the most common street food in western Sichuan-maocai.

Outsiders may be puzzled by the word "Mao", but in fact, it is to cook raw and cooked raw materials in boiling soup (or soak them in hot methods). For example, the specialties of Sichuan, such as pork intestines powder and roast duck, are all cooked with meat and vegetables in boiling soup.

Maocai is a unique flavor snack in West Sichuan Plain, which has won the favor of the masses with its unique taste and affordable price. Maocai is cheap, spicy and delicious, which can satisfy one's desire and provide meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready.

But in the eyes of many people, this kind of maocai will always belong to the "chin beauty", and it is difficult to be elegant. In the past, it could only be eaten in farmers' markets or chicken hair shops, because at that time, few people would have thought of what would happen in this small soup pot. But now in the streets of Chengdu, a legendary maocai franchise store "Zhu Lin Family" has quietly appeared. "Zhu Lin Shijia" restaurant is exquisitely decorated, and its dishes are mainly maocai, supplemented by griddle and stir-fry. At present, it blooms everywhere in the form of chain operation. The area of these restaurants is not large, generally between 70 ~ 100 square meters. Every family has a rectangular trough-shaped soup pot at the junction of the kitchen and the lobby, which contains marinated soup, and some small bamboo baskets containing maocai are hung on the edge of the pot. Full-time maocai's master stood by the soup pot, kept putting a basket of vegetables into it until it was cooked, then carried it into the nest plate, and finally poured some soup marinated in spicy oil made by the store, so that maocai could "bake it now".

These maocai prices are not high, and the per capita consumption is about 10 yuan, which is in line with the inherent commonness of maocai, so now every restaurant is doing well.

"Zhu Lin Aristocratic Family" has found a refined and standardized management road through deep excavation of folk maocai. In the past, food stalls on the street generally only accepted vegetarian dishes, but now there are all kinds of vegetarian dishes, such as bean sprouts, bean curd skin, lotus root, cauliflower, wax gourd, potato, cabbage, bean jelly, sweet potato vermicelli, cabbage, duck blood, goose intestines, chicken gizzard, brain flower, yellow throat, pork, beef, kidney flower, squid and so on. In addition, Zhu Lin Family also made some improvements to maocai's soup, oil, cooking utensils and dishes, aiming at improving the level of maocai and changing people's traditional understanding of maocai. In addition to maocai, "Zhu Lin Family" also deals in cooking, griddle and other categories, giving guests more choices.

Maocai's operation is not complicated, and there are some similarities with cold pot string-there is a pot of soup prepared in advance, which is cooked by the chef before serving. The difference is that in maocai, raw materials are directly cooked in bamboo baskets, while in cold pot skewers, the strung raw materials are cooked in brine soup; After the cold pot string is done, pour soy sauce on it and the diners dip themselves in Chili sauce. First, put maocai in the wok, and then put the ingredients such as spicy oil, lobster sauce and celery leaves on the table. Some stores also put the seasoning into the wok first, and then add the cooked vegetables.

The key to being a maocai is to have a pot of homemade soup and homemade spicy oil, especially the "six spicy oils" made exclusively by the Zhu Lin family. Maocai, a "Zhu Lin family", has a slightly lighter soup base than a string of cold pots. This soup is made of bean paste, dried pepper, pepper, various spices, old hen, bonzi bone and other exclusive secret "six spicy oils" supplemented by "Zhu Lin Family" and its secret dry ingredients. Where's the spicy oil? This is the secret recipe of "Zhu Lin aristocratic family".

Spicy and delicious maocai is not only loved by Sichuanese, but also popular outside the province. Some earlier Mao restaurants have already opened franchisees in other places. The investment in opening a "Zhu Lin Family" restaurant is not large, but the total investment is only about100000 yuan.

In recent years, with the appearance of some seemingly traditional but actually packaged food and beverage varieties, we have to think about such a problem. There are many people investing in the catering industry now. Some investors think they have abundant funds and are ready to build some "aircraft carriers" at any time-Sichuan, Shandong, Jiangsu, Guangdong, Japanese food and Korean barbecue. Anyway, they need everything, not only luxurious facilities and decoration, but also high-grade and precious dishes. However, after all, the consumer groups in the high-end catering market are limited, and everyone is vying for a share in this limited market, which will inevitably lead to the diversion of customers and the thinning of profit margins, and finally make some people retreat.

However, some people start with the familiar popular food, make great efforts to refine, standardize and standardize the traditional food varieties, and carefully package them with modern management methods, thus bringing some popular and economical street foods to the market in new ways. For example, street snacks used to smell good, but now it's like opening a chain store. Another example is the popular porridge hot pot in recent years, which is a food trend formed by skillfully combining Guangdong raw porridge and Sichuan hot pot that everyone is used to.

I believe everyone understands that instead of rushing to build an "aircraft carrier", it is better to build more "small speedboats". A bowl of porridge can sell millions of rich sisters, and a bamboo stick can make a bunch of people rich, so today's bamboo baskets can also make a lot of big deals. Business opportunities are everywhere, depending on whether you have seized those seemingly ordinary opportunities.