The origin of maocai?

Maocai originated in the Three Kingdoms period at the end of Han Dynasty. During the Western Han Dynasty, due to the extensive exploitation and use of well salt, Sichuan people's eating habit of "emphasizing spicy taste" was formed.

At the end of the Eastern Han Dynasty, soldiers in the army suffered from various diseases all the year round. 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.

Later, after the improvement of the chef, all kinds of vegetables were scalded and found to be more delicious than before, and they were more loved by soldiers in the army. This method is widely spread in the army. Because of its large number in the army, it is often called "maocai", which used to be called cooking soup and scalding food with spices.

Extended data

Precautions-maocai is a special dish in Chengdu, and "Mao" is also a verb, which means that fresh ingredients are put into a prepared soup pot and fished up and down several times until the "Mao" is cooked.

Different from Mala Tang, maocai's alternative ingredients are not worn with bamboo sticks for customers to choose, but cut into small pieces or set out like hot pot ingredients for customers to order according to their preferences. Take out the cooked ingredients together, pour them into the prepared ingredients bowl, and keep company with the food.

Baidu Encyclopedia-maocai

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