What is the difference between maocai and spicy hotpot? Which place is maocai a specialty of?

Maocai is a very special snack in Chengdu, Sichuan. It is a dish cooked in a soup made with Chinese medicine and various seasonings. Maocai is popular among the public for its unique taste and affordable price. What is the difference between Maocai and spicy hotpot? Let's take a look and learn more.

Contents of this article

1. The difference between maocai and spicy hotpot

2. Which place is maocai a specialty of?

3. What vegetables are needed for maocai?

The difference between maocai and spicy hotpot

Maocai and Mala Xiangguo are both Sichuan and Chongqing specialties. The difference between them is that Mala Xiangguo is generally dry, while Maocai contains soup. Mala Xiangguo originated in Chongqing and is derived from Tujia flavor. It is characterized by a mixture of spicy, spiciness, freshness, fragrance and oil. Maocai is similar to hot pot. It puts various meat and vegetable dishes into a pot of spicy soup to cook. It is a snack in western Sichuan.

Hotpot-style maocai: also known as hotpot dishes, has the same basic form as hotpot, where all kinds of meat and vegetables are cooked in a pot made from old soup. It is smaller than a hotpot, equivalent to a small hotpot for one person.

Braised maocai: It is a spice configuration similar to brine. After eating this kind of maocai, the soup base is drinkable, which tastes delicious and not spicy.

Boiled water type maocai means boiling the food in boiling water. The ingredients are put into a large pot filled with tap water and cooked. They are then served with spices and sesame oil. The taste is relatively light.

Which place is maocai a specialty of?

Maocai is a specialty of Chengdu, Sichuan. Maocai is a dish made with meat, soy products, vegetables, seafood, and mushrooms as the main ingredients. It originated in Chengdu, Sichuan and is a traditional Sichuan snack. Maocai is jokingly called "hot pot for one person."

Maocai is popular among the public for its unique taste and affordable price.

The most sophisticated way to eat maocai is with a "dry dish". That is, put dry chili powder in a small dish, add salt, MSG and other seasonings, lightly dip the blanched vegetables in the dry dish and put them into your mouth. It tastes fragrant and spicy and is very delicious.

There is no limit to the ingredients of maocai, and all ingredients in the world can be used.

What vegetables are needed for maocai

The dishes needed for Maocai include meat, such as bacon and lean meat, vegetables, such as water spinach and lettuce, seafood, such as shrimp and cuttlefish, and mushrooms, such as enoki mushroom and shiitake mushroom. Maocai is a dish made with meat, bean products, vegetables, seafood and mushrooms as the main ingredients. It originated in Chengdu and is a traditional snack with Sichuan characteristics.

The most sophisticated way to eat maocai is with a "dry dish", which is to put dry chili powder, salt, MSG and other seasonings in a small dish, lightly dip the blanched vegetables in the dry dish, and then put them into your mouth. It tastes fragrant and spicy and is very delicious.

Maocai is a very distinctive snack in Chengdu, Sichuan. It is a dish cooked in a broth made from Chinese medicine and various seasonings.

Maocai, also known as hot pot dish, is a form of blanching. The difference is that the configuration of Maocai base is the secret. Maocai originated from the folk in Chengdu, Sichuan.