Mao Cai is a characteristic of Chengdu, that is, a dish cooked in a soup prepared with traditional Chinese medicine and various spices; Fill the dish with a bamboo spoon, usually one spoonful is one serving; Cook in the pot and put it in the bowl, the bowl should adjust all kinds of condiments in advance, and by the way, scoop a spoonful of soup as the name is called "Mao Cai", and then sprinkle some coriander, green onion and Sichuan's unique tempeh, it has become the most famous and characteristic snack in Chengdu "Mao Cai". To put it simply, "Mao Cai is a person's hot pot, and hot pot is a group of people's hot pot." ”

Mao Cai is a dish that is blanched in a soup prepared with Chinese medicine and various spices. "Mao Cai" is a Sichuan specialty, and if you think this is a dish, then you are very wrong, it is just a practice. The dishes made in this way are called "steamed vegetables".

The word "rising" is a verb here, cooked in a pot and served in a bowl with a spoonful of soup by the way. There is no limit to the raw materials of steamed vegetables, and all ingredients in the world can be cooked. The difference between steamed vegetables and strings of incense and hot pot is probably that the soup of steamed vegetables can also be drunk, while the bottom of the pot of strings of incense and hot pot is estimated that no one dares to scoop it into their mouths with a spoon.

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There are many theories about the origin of steamed cabbage. The first theory is that the original origin of Mao Cai originated from Sichuan pickled vegetables, Sichuan's pickled vegetables, cold vegetables are full of flavor, many lazy people for convenience, but want to save, so they directly buy processed cooked food in the market. Because the braised vegetables need to use brine, but the store is afraid of wasting the oil and water in the brine, so they add some spices and traditional Chinese medicine to it, put some vegetables for scalding, and find that the taste is very good. It was sold together with cold dishes, and it had a very good effect, so there was a steamed dish.

Another theory is that the original origin of Mao Cai in the late Han Dynasty and the Three Kingdoms period, in the Western Han Dynasty, due to the large amount of well salt mining and use, the Sichuan people's eating habits of "still taste, good spicy" have been initially formed. Zuo Si, a native of the Western Han Dynasty, has a record of "five flavors of tuning the husband" in "Shu Du Fu", the sum of sweetness, five meat and seven vegetables, hazy and fishy, and those who can practice the gods and nourish blood, all of which are incomprehensible", and the five flavors of the husband are the seasoning methods of traditional Chinese medicine.

At the end of the Eastern Han Dynasty, due to various diseases in the army for many years, the soldiers had no appetite; In order to prevent the spread of diseases in the army and play a very good role, the military doctor often added some traditional Chinese medicine to the meals, which can prevent and cure diseases, and can produce fragrance to achieve the purpose of seasoning; Because of this, most of the medicines are seasoned, and Houcheng is used as a marinade.

Later, after the improvement of the husband, various vegetables were blanched, and it was found that the taste was better than before, and it was more loved by the soldiers in the army. This method was widely spread in the army, because the army was relatively large, and the ancient name of boiling soup with spices was called "Mao Cai". Later, when the husband left the army in old age, he brought this method into the people to make a living by operating "Mao Cai Restaurant", and the business was extremely hot. As a result, Mao Cai entered an unprecedented period of prosperity.

In short, no matter what is said, the origin of Mao Cai is closely related to Sichuan, a food gathering place, and it is certain that Mao Cai originated in Sichuan. After a variety of improvements, there is a kind of original lo-mei type of maocai to more and more suitable for the favorite flavors of people around the world, such as: hot pot type maocai, clear soup maocai, slightly spicy maocai, extra-spicy maocai, rattan pepper maocai, three fresh maocai and traditional lo-mei maocai.

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Mao Cai is also called hot pot dish, is a form of hot boiling, the difference is that the configuration of the base material is the secret, Mao Cai originated in the folk of Chengdu, Sichuan, because it was copied by individual regions, if you go to Chengdu to taste the folk Mao Cai to know what Mao Cai is, Mao Cai is roughly divided into two kinds: hot pot type Mao Cai, that is, what we call hot pot dishes, the basic form is the same, the difference is in the base configuration, is a person's hot pot.

The brine type is a kind of spice configuration similar to brine, and after eating, the soup base can be drunk, and the taste is delicious and not spicy.

For boiled vegetables in plain water, cook the dish in a large pot filled with tap water and put it in a bowl, then add spices and sesame oil.

Maocai broth collects the essence of bone broth, with nearly dozens of unique Chinese medicines and natural spices, and uses secret technology to maximize the magic and bone fragrance, and the soup is fragrant. The soup in the pot is "both red and white", the red soup is heavy and spicy, the white soup is elegant and fresh, drink a sip of the soup in the casserole, taste the fragrant and not greasy, delicious and not dry, transparent and long, violent and long-lasting. Rich in various nutrients, it also contains a kind of "chondroitin" nutrients, which can greatly enhance the activity of bone cells, and has the health care effects of adding bone marrow, increasing blood, slowing down aging, prolonging life, strengthening body beauty, strengthening the spleen and stomach, and enhancing memory.

Mao Cai is a unique flavor snack in the western Sichuan Plain. With its unique taste and affordable price, it has won the love of the masses. The price of the dish is low, spicy and fragrant, both to satisfy the craving and to eat, the guests can not only order at will according to their own preferences, but also after the dish is ready, you can also add condiments according to your own taste.

The price of Mao Cai is not high, and the per capita consumption is about 6-12 yuan, which is also consistent with the innate civilianism of Mao Cai, so at present, such Mao Cai restaurant businessmen are good. The spicy and fragrant steamed vegetables are not only loved by people in Sichuan and Shaanxi, but also in other places. The investment in opening a Mao Cai is not large, and the total investment is only about 1,000 yuan.

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The most elaborate way to eat Mao Cai is "dry dish", that is, put dried chili powder in a small dish, add salt, monosodium glutamate and other seasonings, dip the scalded vegetables in the pot in the dry dish gently, and then you can send it into the mouth, the taste is fragrant and spicy, very delicious.

Using high-quality spices, sauté until charred, grind with chili peppers into a fine powder and pour in boiling oil. Impregnated and penetrated, baked. Make the pepper fragrance, oil fragrance, medicinal fragrance, and integration. Wisps of tea wafted out, diffusing ten meters away. To this day, the unique flavor of some of the sauces is still undecipherable by many of its peers.

250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup. Malatang is the destination of food popularization. Making a bowl of Malatang is actually very simple, it is nothing more than putting some seemingly irrelevant things on the skewers, putting them together, and then pushing them into the high temperature one by one, which is really going to the soup.

Just like this world, the beautiful, the ugly, the fat, the thin, the tall, the short, the good, the bad, the red, the green, the blue, the purple, the black, the white; When the emperor puts the phases, the peddlers, the pawns, the three religions and the nine streams, and all kinds of things together, they will slowly merge, penetrate each other, contaminate each other's tastes, and finally become numb, spicy, fresh, and refreshing delicious, some irrelevant things, thus forming a harmonious whole, which can no longer be separated.