Mala Tang maocai Meat Crab Pot, which tastes better and has more ingredients?

Pot bottom: spicy soup bottom made of a variety of Chinese herbal medicines and seasonings, which does not get angry.

Ingredients: maocai has a wide selection of materials, but mainly flour, beef, beef omasum, potatoes, yellow throat and lotus root.

Dip: None.

How to eat: maocai is usually put in a spoon made of bamboo sticks, then hung in a pot to cook and eaten directly.

Spicy hot pot

Mala Tang is a bit like maocai in essence, but it is called differently. Chuanchuanxiang is generally a table and a pot, while Mala Tang and maocai are generally a pot in a store and a few pots in a larger scale. Mala Tang is also skewered with bamboo sticks, and it is also chosen by itself like maocai, but in the end, after the diners choose their own ingredients, they will be cooked by the store.

Characteristics of mala Tang:

Pot bottom: hot pot red oil pot bottom, bone soup bottom can be.

Ingredients: Auricularia auricula, duck blood, konjac, hot pot powder, bean jelly, lotus root slices, green bamboo shoots, cauliflower, shiitake mushrooms, and sea cabbage are similar to those in maocai.

Dip: None.

How to eat: choose your own dishes, then give them to the boss to cook, and then put the ingredients on a plate to eat. Spicy Tang Can is said to be a close relative of maocai, and most people ask the difference between them. Let's focus on this.

Simply put, Mala Tang is basically the same as maocai, with little difference in taste. Chongqing is called Mala Tang, and Chengdu is called maocai. With the passage of time, mala Tang is only a change in the direction of ingredient selection;

In the past, the change in maocai was mainly the technical transformation of the bottom of the pot. The taste extends to three kinds: hot pot taste, brine taste and white water taste. At the same time, they added secret spices to make them healthier. On the other hand, the new maocai brand abandoned the business form of big pot rice, that is, maocai took the soup from the bottom of the pot and changed it to the practice of separating maocai from the bottom of the pot, which is what everyone said. Maocai's soup is drinkable, nutritious and healthy.

In the past, Mala Tang was not allowed to be scalded, but now the developed Mala Tang chain brand has become more and more like maocai's practice, and it is also a nutritious and healthy soup base.

What is the actual difference:

1) Different ways to eat: Mala Tang is usually eaten by one person, but in maocai, it is usually shared by several people. Mala Tang doesn't go with rice, but maocai usually goes with rice, which is more comfortable to eat.

2) Different techniques: Mala Tang is cooked in one pot, and the soup base in maocai is boiled with white water or traditional Chinese medicine, which is directly maocai, so the bottom of the pot is healthier and more nutritious.

3) Different tastes: maocai tastes stronger and purer, reflecting spicy and delicious flavor, which will leave a deep impression on you. Of course, some mala Tang restaurants taste good now, especially the introduction of new varieties such as seafood. As the birthplace, maocai and Mala Tang are completely different in taste, but in other places, both maocai and Mala Tang will be prepared to suit the local market, and the difference is not that big.