Guandong Cooking: Guandong Cooking is a Japanese favorite snack, whose real name is Yutian, and it is a kind of cuisine that originated in kanto region, Japan. Click to learn more about joining the project.

Mala Tang: Mala Tang originated along the Yangtze River. Initially, boatmen and trackers created a simple and unique way to eat mala Tang. In the Chuanjiang river basin from Chengdu to the Three Gorges, the tracker has become an indispensable landscape because of the rapid flow of water. While pulling fibers, they set up stones, set up tanks, and picked up some branches to make dry wood for the fire.

Scoop a few spoonfuls of river water and use local materials for everything. If you have vegetables, you can pull out some wild vegetables to make up the number, and then add spices such as sea pepper and pepper to eat, which can not only satisfy the stomach, but also drive away cold and dampness. This way of eating quickly spread along the river because of its simplicity.

Chuanchuanxiang: Chuanchuanxiang is actually another hot pot form similar to Mala Tang, often called "small hot pot". Chuanchuanxiang first appeared in Chengdu, Sichuan in the mid-1980s.

At first, it was very simple to string incense, pot bottom and dishes, but now it is almost everything. Different people make different strings, so there are many different flavors of Sichuan strings.

2. Different diets

Guandong Boiling: Put all kinds of materials into iron griddles (boxes) which are not connected with each other, and slowly stew the soup with kelp and mullet flowers. After cooking, some people like to eat the original flavor, while others like to dip in the sauce (mustard sauce, Chili sauce).

Mala Tang: Mala Tang is not the same as Chinese food. You can't eat the dishes cooked on the table. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners.

Chuanchuanxiang: The experience of eating mala Tang should be meat first and then vegetarian. When scalding, be sure to boil the soup and soak it all in the soup for scalding; The second is to adjust the spicy taste. The methods are as follows: if you like spicy food, you can eat spicy food from the oil beside the hot pot; On the contrary, hot food is cooked from the middle boiling point; Thirdly, when eating mala Tang, you must drink a cup of tea to stimulate appetite, help digestion, relieve greasy, change the taste and reduce spicy feeling. Join a hot pot restaurant and be your own boss.

3. The main components are different

Guandong cooking: kelp knots (shredded), white radish, shredded konjac, tofu buns, miso soup, eggs, beef strips, squid rolls and meatballs (beef, chicken, fish and shrimp).

Mala Tang: fish, meat, bean products, sauerkraut, vegetarian food, etc. Ingredients of base soup, peeing beef balls, spicy noodles, Chinese cabbage and kelp.

Chuanchuanxiang: beef tripe, sausage, squid, ham sausage, sliced meat, lotus root slices, mushrooms, bean skin, tofu, cabbage, cauliflower, kelp, potatoes, lettuce, mushrooms and meatballs.