Maocai: Originated from Chengdu. At the end of the Eastern Han Dynasty, due to various diseases in the army for years, soldiers lost their appetite; In order to prevent the spread of diseases in the army and have a good effect, military doctors often order cooks to add some Chinese medicines to their meals, which can not only prevent diseases and treat diseases, but also produce fragrance and achieve the purpose of seasoning; Because of this, most drugs are flavored and used as marinades in the market.

Mala Tang: Mala Tang is a traditional snack originated from Niuhua Town, Leshan, Sichuan, and it is also improved by absorbing the advantages of Mala Tang. It is the most distinctive and representative Sichuan style in Sichuan and Chongqing.

2. The main components are different

Maocai: Meat, bean products, vegetables, seafood, mushrooms, etc.

Mala Tang: fish, meat, bean products, pickles, vegetarian food, soup base ingredients, beef balls for urinating, mala Tang noodles, Chinese cabbage and kelp.

Take food

Spicy hot pot

3. Different tastes

Maocai: Select high-quality spices, stir-fry them with slow fire until fragrant, grind them into fine powder together with peppers, and pour them into boiling hot oil. Soak thoroughly and dry. Make peppers fragrant, oily and have medicinal value. Plumes of tea fragrance floated out and spread to ten meters away. Until now, the unique flavor of some maocai ingredients is still difficult for many colleagues to decipher.

Mala Tang: Mala Tang formula has a heavy taste, and the taste is mainly dissolved in soup. It has a strong oily taste, and the soup tastes very fragrant and rich.

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