When it comes to making maocai in Chengdu, there are a few questions you should ask professionals.

Maocai is divided into: braised maocai, hot pot maocai, and white pot maocai

Braised maocai is also the most traditional maocai, which usually contains a small amount of Butter, but not mostly used for flavoring and seasoning.

The base ingredients used in our Sangu Maocai are all disposable and will not be recycled after use. There is no rule of how often they should be replaced.

"Sangu Maocai" inherits the authentic Maocai practices of the Han Dynasty, adds modern production techniques, carefully packages the traditional delicacies of street snacks, and uses modern business methods to introduce them to the market to standardize and standardize them. , refined, can also be regarded as carrying forward traditional food.

Sangu people are good at learning and researching, advocating innovation, and divide the traditional brine-based maocai with a lighter taste into three flavors: clear soup, slightly spicy, and extra spicy according to customer needs. In order to meet the needs of customers with different tastes, it also organized professional chefs to combine traditional Maocai with hot pot, and launched a hot pot style Maocai with a stronger taste that young people prefer; it can be said to be the first innovation of Maocai.

Hot pot type maocai is developed on the basis of spicy hot pot and braised vegetables; it uses hot pot spices, soup base, and seasoning methods. The soup is made from pig bones, old hens and spices, so that the dishes that come out are fragrant and flavorful, numb without irritating the throat, spicy without irritating, and mild and neutral.