What is maocai?

Question 1: What is maocai? "maocai" is the specialty of Chengdu. If you think this is a dish, you are all wet. This is just an exercise. This dish is called "maocai". The word "Mao" is a verb here. Z prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, usually one spoon. Boil it in a pot, then put a spoonful of soup in a bowl. Maocai has unlimited raw materials, similar to a string of incense. Anything can be taken away and served. There is good meat and vegetables, but it is said that maocai is too angry to eat them often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon. Eating maocai is usually called a portion, but if you want to eat more varieties, you can also ask the boss to take more than one, such as a vegetarian dish, which can take lettuce, fungus, spinach, lotus root slices, blood curd and the like; Order a meat dish, and you can also order hairy belly, wing tips, goose intestines and the like.

The noun explains the rash: that is, a knotted pig small intestine, 1 yuan/strip.

There is a path opposite the south gate of Tianhe City, bypassing the flower shop. On the left is jiaozi from Harbin, on the right is Lamian Noodles from Lanzhou, and in the middle is the protagonist: Maojiezi pork intestines rice rolls, which originated from Baijia Town, Shuangliu County, Chengdu. foolish

There is a big pot in the innermost part of the store, which is rolled and wrapped with mouth-watering fat intestines. Snow-white thick soup is steaming and smelling the strange smell of fat intestines. It was lured by the smell from a distance: "a bowl of pork intestines powder, two knots and a pot helmet."

Master is busy: put sweet potato starch and noodles into a special colander and beat noodles like boxing, and strips of sweet potato shreds will fall into boiling hot water. After rolling, pick it up with chopsticks and cool it in cold water. Then, they will be filled with cooked sweet potato vermicelli, served with mung bean sprouts, and put into the boiling fat sausage soup. At this time, many bamboo leakage bags have been erected along the edge of the pot.

After a minute or two, I was out of the pot, and the sea bowl with seasoning was already waiting by the pot-just when I couldn't wait. A bowl of steaming pork intestines powder was cooked under curious eyes, and the taste that had been mobilized before was finally opened!

Chopsticks will be used to stir complicated things in the bowl: Maozi (originally a knotted small intestine ... 1 yuan), ginger, onion, red oil, soybeans, bean sprouts, plum vegetables, minced pork intestines, and sweet potato powder are smooth and elastic, so that you can't stop eating a whole bowl of fat intestines, and even the soup is reluctant to leave the water. Then eat a freshly baked pot helmet. Satisfied.

Question 2: What is maocai? "maocai" is a special dish in Chengdu, where the word "Mao" is a verb. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Boil it in a pot, then put a spoonful of soup in a bowl. Maocai has unlimited raw materials, similar to a string of incense. Anything can be taken away and served.

Maocai is a unique flavor snack in West Sichuan Plain, which has won the favor of the masses with its unique taste and affordable price. Maocai is cheap, spicy and delicious, which can satisfy one's desire and provide meals. Guests can not only order according to their own preferences, but also add seasonings according to their own tastes after the dishes are ready. The price in maocai is not high, and the per capita consumption is about 6- 12 yuan, which conforms to the inherent commonness of maocai, so the restaurant business is good now. Maocai, spicy and delicious, is popular not only in Sichuan and Shaanxi, but also in other places. The investment in opening a "Liuxiang maocai" pavilion is not large, but the total investment is only about 1000 yuan. In recent years, with the appearance of some seemingly traditional but actually packaged food and beverage varieties, we have to think about such a problem. There are many people investing in the catering industry now. Some investors think that they have abundant funds, and they have to build all kinds of "aircraft carriers"-Sichuan, Shandong, Jiangsu, Guangdong, Japanese food and Korean barbecue. Anyway, they need everything, not only luxurious facilities and decoration, but also high-grade and precious dishes. However, after all, the consumer groups in the high-end catering market are limited, and everyone is vying for a share in this limited market, which will inevitably lead to the diversion of customers and the thinning of profit margins, and finally make some people retreat. While we are refining, standardizing and standardizing the traditional food varieties, we are carefully packaging them in a modern way, thus bringing some popular and economical street foods to the market in a new way. For example, street snacks used to smell good, but now it's like opening a chain store. Another example is the popular porridge hot pot in recent years, which is a food trend formed by skillfully combining Guangdong raw porridge and Sichuan hot pot that everyone is used to. I believe everyone understands that instead of rushing to build an "aircraft carrier", it is better to build more "small speedboats". A bowl of porridge can sell millions of rich sisters, and a bamboo stick can make a bunch of people rich, so today's bamboo baskets can also make a lot of big deals. Business opportunities are everywhere, depending on whether you have seized those seemingly ordinary opportunities.

Question 3: What kind of food is maocai? Maocai, which originated in Chengdu, has the characteristics of Sichuan and Chongqing. However, thanks to the continuous innovation of Sichuan, Chongqing and maocai, it has now become a new round of strong Sichuan-Chongqing specialty catering after hot pot and mala Tang, which is popular all over the country. Maocai's hair is a verb here, which is slightly different from Mala Tang. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Boil it in a pot, then put it in a bowl, scoop a spoonful of soup by the way, and add all kinds of seasonings prepared by the boss. Maocai has unlimited raw materials, such as string incense and hot pot. You can take anything and bring it up.

Question 4: What is maocai? "maocai" is the specialty of Chengdu. If you think this is a dish, you are all wet. This is just an exercise. This dish is called "maocai". The word "Mao" is a verb here. Z prepare a pot of spicy and delicious soup, and put the dishes in a bamboo spoon, usually one spoon. Boil it in a pot, then put a spoonful of soup in a bowl. Maocai has unlimited raw materials, similar to a string of incense. Anything can be taken away and served. There is good meat and vegetables, but it is said that maocai is too angry to eat them often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon. Eating maocai is usually called a portion, but if you want to eat more varieties, you can also ask the boss to take more than one, such as a vegetarian dish, which can take lettuce, fungus, spinach, lotus root slices, blood curd and the like; Order a meat dish, and you can also order hairy belly, wing tips, goose intestines and the like.

The noun explains the rash: that is, a knotted pig small intestine, 1 yuan/strip.

There is a path opposite the south gate of Tianhe City, bypassing the flower shop. On the left is jiaozi from Harbin, on the right is Lamian Noodles from Lanzhou, and in the middle is the protagonist: Maojiezi pork intestines rice rolls, which originated from Baijia Town, Shuangliu County, Chengdu.

There is a big pot in the innermost part of the store, which is rolled and wrapped with mouth-watering fat intestines. Snow-white thick soup is steaming and smelling the strange smell of fat intestines. It was lured by the smell from a distance: "a bowl of pork intestines powder, two knots and a pot helmet."

Master is busy: put sweet potato starch and noodles into a special colander and beat noodles like boxing, and strips of sweet potato shreds will fall into boiling hot water. After rolling, pick it up with chopsticks and cool it in cold water. Then, they will be filled with cooked sweet potato vermicelli, served with mung bean sprouts, and put into the boiling fat sausage soup. At this time, many bamboo leakage bags have been erected along the edge of the pot.

After a minute or two, I was out of the pot, and the sea bowl with seasoning was already waiting by the pot-just when I couldn't wait. A bowl of steaming pork intestines powder was cooked under curious eyes, and the taste that had been mobilized before was finally opened!

Chopsticks will be used to stir complicated things in the bowl: Maozi (originally a knotted small intestine ... 1 yuan), ginger, onion, red oil, soybeans, bean sprouts, plum vegetables, minced pork intestines, and sweet potato powder are smooth and elastic, so that you can't stop eating a whole bowl of fat intestines, and even the soup is reluctant to leave the water. Then eat a freshly baked pot helmet. Satisfied.

Question 5: What is maocai? Is it spicy? Maocai is rich in dishes, including hot pot and string incense dishes, which are much more than the traditional maocai varieties. Softer than hot pot and skewers, neither dry nor spicy, and looks cleaner than skewers and maocai. Maocai, the most distinctive in the Zhou Dynasty, used disposable oil, which was bright red and appetizing. However, Sichuan incense and traditional maocai use cooking oil, which is dull and has a strange smell. In contrast, there are advantages and disadvantages.

Question 6: What's the difference between maocai and Mala Tang? Maocai used a colander to cook all the ingredients in the pot, and mala Tang was eaten in the pot with a bamboo stick. We always like to eat maocai.

Question 7: What is maocai? Maocai originated in Chengdu. As shown in the figure below. It can be understood as 1 person's hot pot, spicy hotpot without pliers. Maocai, soup base can be selected and then boiled to form maocai. The U Ding maocai in Beijing is good, and the product quality of Haidilao is guaranteed. You can choose tomato soup without spicy food.

Maocai's word "Mao" is a verb here, which is slightly different from Mala Tang. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Boil it in a pot, then put it in a bowl, scoop a spoonful of soup by the way, and add all kinds of seasonings prepared by the boss. Maocai has unlimited raw materials, such as string incense and hot pot. You can take anything and bring it up. Maocai is a fast food with the characteristics of Sichuan and Chongqing.

Maocai, also called hot pot dish, is a form of cooking. The difference is that maocai's bottom material configuration is the secret. Maocai originated from Sichuan folk. Since it is copied in some areas, you will know what maocai is when you go to Chengdu to taste the folk maocai. Maocai can be roughly divided into three types:

1, hot pot type maocai: That is what we call hot pot dishes, the basic form is the same as hot pot. When the dish is cooked in hot pot soup, it is taken out with the soup. Its main characteristics are greasy, dry, spicy, fragrant and slightly bitter, which determines that hot pot maocai is not suitable for soup. Represented by Chengdu's brand hot pot dishes and fake hot pot dishes.

2. Brine-type maocai: It is a kind of spice configuration similar to brine, and its basic form is the same as that of common stewed vegetables. When the vegetables are cooked in marinated soup, take them out with the soup. Its main characteristics are oily, spicy, fragrant and turbid, and the brine-type maocai soup can be drunk in small quantities. Representative figures include Zhang Jinji maocai (Zhang Ji maocai), Ai Xin maocai, Zhou Jipin maocai, Baguanshi maocai, Liuxiang maocai, Sangu maocai, Hero Maocai and so on.

3. Clear water maocai: Clear water is further improved on the basis of hot pot maocai and brine maocai. The dishes are cooked with clear water, and then poured with broth made of pig bones, beef bones and chicken racks, plus secret Chinese herbal medicine soup, which ensures that the original flavor and nutrients of the dishes are not lost. It is characterized by palatable light oil, light hemp and delicate fragrance, forming a truly drinkable nutritious and healthy maocai.

Question 8: Why is it called maocai? This dish is called "maocai". The word "Mao" is a verb here. Prepare a pot of spicy and delicious soup, and put the vegetables in a bamboo spoon, usually one serving. Boil it in a pot, then put a spoonful of soup in a bowl. Maocai has unlimited raw materials, similar to a string of incense. Anything can be taken away and served. There is good meat and vegetables, but it is said that maocai is too angry to eat them often. The difference between maocai and Chuanchuanxiang is probably that maocai's soup can also be drunk, while the bottom of Chuanchuanxiang's pot is estimated that no one dares to scoop it into his mouth with a spoon.

Question 9: What Sichuan food is maocai? It's similar to hot pot and mala Tang, but the soup is slightly different, with Chinese herbal medicine added. It usually comes with a bowl of rice. I like maocai, the prawn from maocai. It is delicious.