What's the difference between Mala Tang and maocai? Which is better to eat and healthier?

Want to eat hot pot but no one to accompany you? Don't worry, maocai Jun can solve your troubles.

In Chengdu, maocai scalds vegetables in a bamboo basket and then puts them in a bowl to eat. Sitting in the food stall, guarding the boss's soup pot, watching meat, seafood, tofu, vegetables, mushrooms and fans go up and down several times in the small bamboo basket and soup, can be called a visual feast. The boss will ask, "Is it spicy, slightly spicy or not?" , according to the taste requirements into a bowl, and then scoop a spoonful of soup, a bowl of hot maocai out of the pot.

hiding behind the windshield of a food stall, chewing the spicy and refreshing maocai with the smell of bone soup is like blooming a fireworks on the taste buds, so excited that you can't even sweat. Eat, that's right.

"Mala Tang is not as delicious as maocai. Why is there such a saying as' mala Tang'? "

Chengdu's friends said that they have always been curious about what is mala Tang, and they only know maocai, hot pot and skewers, and at most add a alms chicken.

The legendary origin of Sichuan's "Mala Tang"-Niuhua's "Mala Tang" in Leshan, Sichuan, is actually a "string of incense" among the foreign population, which is eaten with a sign. Mala Tang in the eyes of outsiders is not like this.

In their eyes, the most representative ones should be those all over the country-Sean Mala Tang and Yang Guofu Mala Tang. It is a kind of instant "mala Tang" in which all kinds of vegetarian dishes and meat dishes are strung together, placed in a display case for customers to choose, cooked by the store after selection, and seasoned with various seasonings and soups.

Eating mala Tang in summer is the best. I have tried it!

In hot weather, if you have a heavy spicy food, you will have tears and runny nose, so you may not see it when you eat. However, whatever, I'm afraid I can remember the feeling of being so spicy that my scalp, lips and whole body are numb together for a lifetime. Now, only dare to eat slightly spicy.

Tree diagrams of a series of spicy families, such as hot pot, maocai and Mala Tang (online information, for reference only).

According to the information on the Internet, there are several ways to distinguish them:

Similarities:

1. They are all spicy and spicy

2. They are all cooked with hot pot bottom materials

3. The materials are similar, including various vegetarian dishes such as lotus root slices, potato chips, green bamboo shoots and fungus, and meat dishes such as beef, duck sausage and ham sausage.

Differences:

Method 1: Whether to match rice

Whether to match rice is one of the easiest ways to distinguish.

many people said that maocai needs rice instead of mala Tang.

Method 2: More soup but less soup. Can you drink soup?

More soup and less soup are also the distinguishing factors that many students think.

There are more soups in Mala Tang than in maocai. You can have soup in Mala Tang in many places, but not in maocai.

Method 3: Eat by yourself or together

See whether everyone eats together or alone.

Mala Tang is served by one person. maocai can eat it alone or in groups.

Method 4: The consumption level is different

maocai sells them one by one, and the average person can eat 1-2 yuan, which is a fast food.

Mala Tang is usually a few strings, and the average person is about 1-15 yuan (according to the unit price of Mala Tang stalls in supermarkets), which is more suitable for dinner and supper.

According to the information provided by foodies, we can draw the following conclusions:

Hot pot: cook by yourself, not counting the labels.

maocai: Others cook, but don't count the signatures.

Mala Tang: Others cook, but they sign when they choose, but they don't sign when they are ready.

The above are some information I found online, which may not be very accurate. Please correct me.

to tell the truth, both of them are not very healthy. Besides, I think all the things thrown in are the same taste, the taste of pot soup. It's far from who tastes better than who.

First of all, thank Brother Wukong for his invitation. When it comes to eating Bajie, my mouth starts to water.

China's diet documents are profound and have a long history. Personally, I feel that Sichuanese (dialect, referring to Sichuanese in general) are delicious and can cook. Maocai is a special snack in Chengdu, while Mala Tang is popular in Chongqing. In fact, they are all evolved from hot pot. Generally speaking, it is a pair of children of hot pot. Of course, hot pot is a big family. In addition to maocai and Mala Tang, there are also Chuanchuanxiang, Guandong Cook, and Dervish Chicken. Of course, some are in-laws and some are concubines.

if you talk too much, it will be more difficult for everyone to understand, so let's talk about the difference between the two directly by comparison!

First, the difference between bamboo sticks and non-bamboo sticks

maocai:

The word "Mao" is rarely used. It is a verb here, which means to put all the materials into a pot with a strainer and cook them, then put them into a bowl, scoop a spoonful of soup and add various seasonings.

Mala Tang:

Also called hot pot skewers, all kinds of vegetables and meat dishes are skewered with bamboo sticks in advance, and then cooked in hot red soup.

Second, the difference of cooking methods

maocai:

The maocai ordered by the guests is cooked in the back kitchen and served directly to the guests, which can be served with rice.

Mala Tang:

The soup is marinated in the kitchen, served to the front table, and scalded by the guests themselves. There is generally no rice.

Third, the difference of taste

maocai:

There are various tastes, including pickled pepper, three flavors, salty flavor and seafood flavor.

Mala Tang:

Mainly spicy.

Fourth, the difference of charging methods

maocai:

One copy is sold, and the average person can eat enough for 1-2 yuan, which can be accompanied with rice and has the nature of fast food.

Mala Tang:

Count the strings, ranging from 1. yuan for small strings to 2. yuan for large strings, and some are counted according to the head. More suitable for dinner and supper.

V. Differences in dining forms

maocai:

Fast food belongs to fast food. Customers choose dishes and give them to the boss to cook together. After cooking, they serve them directly.

Mala Tang:

It is a deformed small hot pot, which is slowly scalded by itself, between dinner and fast food. It is suitable for three or five friends to sit together, chat and eat while scalding.

VI. Differences between soup bases

maocai:

Using disposable pot bases is nutritious, healthy and delicious, and can be drunk.

Mala Tang:

The relative taste is single, and the soup base is boiled repeatedly. There are many harmful substances in it. Eating too much is bad for your health. Never drink the soup base.

maocai and Mala Tang are related, but there are also differences. They are both classic foods of Sichuan and Chongqing, and they are children of hot pot. They look a little alike, but they are not twins, so they are not stupid and confused.

Words are better than examples. If you still have some confusion after reading the above article, I suggest you eat it once. If you can't eat, please invite me to eat together. I'll tell you a story on the spot and teach you while eating.

First of all, maocai originated in Chengdu, Sichuan, and Mala Tang originated in Sichuan. There are more Mala Tang all over the country, but less in maocai. They are all spicy, like hot pot, with vegetables, meat, meatballs and so on. Then mala Tang generally doesn't deserve the staple food, and they all hold a big bowl by themselves, while maocai generally matches the staple food, which can be eaten with family and friends or enjoyed by themselves. Please look at the following three pictures. The first two pictures are Mala Tang and the last one is maocai. Is it easy to find the difference? So the conclusion is that there are two kinds of mala Tang, one is counting the labels, and the other is not counting the labels. There is only one kind of sign in maocai

In short, if you are hesitant to eat mala Tang or maocai, if people eat more maocai, people will eat less mala Tang. Actually, personally, the taste is similar.

summary: the difference is the region, the number of people, whether it is the staple food or not.

maocai and Mala Tang are both separated from hot pot, which is a carnival for a group of people, while maocai and Mala Tang are both one person's hot pot.

So, what's the difference between maocai and Mala Tang? The answer comes first:

maocai and Mala Tang have different origins, eating methods and tastes. Chao Ge thinks that the biggest difference lies in the soup base.

Different origins

maocai originated from Sichuan brine. Adding spices and traditional Chinese medicine to the brine and scalding some vegetables, it was found to be delicious, so there was maocai.

Mala Tang originated from the bank of the Yangtze River, where boatmen's trackers picked up some branches to make a fire, scooped up some river water, added some vegetables from local materials, put some seasonings, scalded them and ate them. The hawker on the dock saw it and transformed the dishes and stoves, so that Mala Tang walked from the river to the shore.

Different ways to eat

Mala Tang in the street is to put meat and vegetables on a bamboo stick, and then put a handful of vegetables and meat on the bamboo stick into the soup base to boil when eating. With the development of the times, many mala Tang chain stores have implemented the method of eating by the weight. Guests choose their own dishes to a large bowl, weigh them and check out according to the weight, and then the kitchen puts the dishes in the bottom of the soup to boil.

In maocai, the ingredients are put in the display cabinet for the guests to choose. After the guests choose the dishes, they put them in the bamboo basket. After cooking the dishes, they can eat them with soup and seasoning. Of course, there are also dishes and soup base flavors on the menu now, and they are served to the guests after the kitchen is rinsed.

Different tastes

The technology of mala Tang is rough and the taste is single.

maocai pays more attention to the soup base. First, it is necessary to stir-fry a pot of old chafing dish ingredients, which are mixed with nearly dozens of unique Chinese medicines and natural spices, and then use the old ingredients to prepare maocai's soup ingredients [1]. Maocai is also divided into hot pot type maocai and bittern type maocai, which are more particular about mala Tang.

Summary

In a word, the difference between maocai and Mala Tang mainly lies in the soup base, which is a soup made of traditional Chinese medicine and various seasonings. As for the ingredients, in fact, they are almost the same, and they are also well-prepared.

Mala Tang and maocai are both branches of hot pot, but the taste in each region is different, and the food served in each restaurant is also different. Whether it is maocai or Mala Tang, liking is the best.

Reference

[1] Yao Li. Talk about the production of maocai [J]. Sichuan Cuisine, 29,(6):53-54.

Author: Xian Shujun, Zhao Lichao

Once Zhou Jun was also stupid about these two things.

First of all, there are some differences in their practices. The reason why maocai is called maocai is also closely related to its practices. The word "Mao" comes from the change of "Mao", and "Mao" refers to putting raw and cooked ingredients into boiling soup to cook or soak them. Therefore, maocai's practice is to put the ingredients selected by the diners into the maocai basket, soak them in the boiling soup, pour them into the bowl, and then slaughter them in the bowl to hold the carefully prepared spicy sauce of the soup, which is basically a success.

Compared with maocai, Mala Tang is more like a Cinderella. Especially, the tools for making street stalls are very simple, and the method is very simple. After cooking in a large pot, it is filled with soup, and then the seasoning is added with some minced pepper and garlic according to diners' preferences.

Besides, when we usually eat maocai, we can obviously feel that the spicy oil in maocai is thicker, just like every time Zhou Jun goes to eat maocai, he always feels that there is a layer of spicy oil on that big bowl, and the materials used for other seasonings are also more particular. Just like there are many famous maocai in Chengdu, they use secret spices and take it as their honor.

Mala Tang is even more casual. There are not a few Mala Tang eaten by Zhou Jun in a week, and there are many roadside stalls in street shops, but the taste of soup is similar, and it is obviously better than oil, which feels like instant noodle seasoning juice to some extent.

maocai is also known as a hot pot for one person. From this title, it can be seen that its production level is higher than that of Mala Tang, and the whole dish soup is more exquisite, especially for the configuration of the base material. After all, the quality of a plate of maocai also comes from this.

In addition to the above points, there is another obvious difference. maocai is always eaten with rice, while mala Tang is usually cooked with pasta such as instant noodles or potato powder.

Of course, the pricing method and the overall price are also different. maocai should weigh the number of mala Tang. On the whole, Mala Tang is more economical than maocai.

In the so-called maocai, there are dozens of dishes, such as Chinese cabbage, auricularia auricula, water spinach, bean curd skin and black noodles. Diners can choose any dishes according to their own preferences, and the soup pot with spicy soup is delicious and full of varieties.

Mala Tang is a local specialty snack that originated in Sichuan and has been circulating for many years. It is also called Chuanchuanxiang.

I like mala Tang more often, so I share a method of mala Tang.

1. Make stock first. Soup; 5 grams of pig bone, 8 grams of chicken skeleton, 1 grams of onion, 5 grams of ginger and 5 grams of water. Pour it into the pot and bring it to a boil. Boil it for 2 hours on medium and small fire, and drain the soup to be broth.

2. spices used. 3 grams of star anise, 3 grams of cinnamon, 3 grams of fragrant leaves, 6 grams of clove, 4 grams of cardamom, 6 grams of fennel, 15 grams of kaempferia galanga, 6 grams of Amomum villosum, 12 grams of Amomum villosum, 1 grams of citronella, 1 grams of Senecio scandens and 4 grams of pepper. Blanch all the water in the water pot for 1 minutes, then take it out and clean it.

3. Making the bottom material. Put 2 grams of butter in a wok and heat it to 4% to 5%, add 3 grams of onion, 2 grams of ginger, 2 grams of garlic and 3 grams of onion, fry them all until golden brown, remove them and discard them, then add 1 grams of bean paste, wrapped pepper spices and rock sugar, and cook for about 1 hour with low fire. <