Maocai originated from Maofan. At the earliest time, a small vendor cooked a pot of large intestine soup. And then I was poor. Many people can't afford a box lunch and so on. Then they brought their own rice and went to the stall selling hairy rice to mix it with hot soup. If they have money, they will add some large intestine. If they have no money, they can only have soup and rice. The so-called maocai, also called Fan Ling, is actually a way of eating in Shandong. The so-called Fan Ling is hot.

Maocai first appeared in the 1990s. At most, some vegetable options have been added under the original conditions.

Actually, maocai has nothing to do with Mala Tang, and even maocai copied it. The inheritance of Mala Tang in the northeast is the spicy rinse tripe in the northwest, which has nothing to do with Sichuan. It's not just Sichuan that eats spicy food. The northeast mala Tang with sesame sauce is a typical northwest rinse tripe practice. Yang Guofu was the first to cook barbecue, and it was also the practice of rinse tripe in the northeast (rinse tripe in the northwest). At that time, only noodles were sold, also called spicy noodles. Later, Yang Guofu pioneered the model of optional scales for side dishes.