The origin of maocai?

"maocai" is a special dish in Chengdu, which is slightly different from Chongqing Mala Tang. The word "Mao" here 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.

Origin:

There are different opinions about the origin of maocai.

Classic maocai-Authentic Sichuan Style Jiaoxiang Hotpot Cuisine (7 pieces)

All kinds. Maocai originally originated from Sichuan pot-stewed dishes, and Sichuan pot-stewed dishes and cold salads are spread all over the world. Many lazy people buy mature cooked food directly in the market, which is convenient but saves money. Because brine is used to pickle vegetables, but the store is afraid of wasting oil and water in brine, so it adds some spices and traditional Chinese medicine, and puts some vegetables in it for scalding, which is delicious. Selling cold dishes, the effect is very good, so there is maocai.

Another way of saying this is that maocai originated in the Three Kingdoms period at the end of the Han Dynasty. During the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habits of Sichuanese were initially formed. Zuo Si, a native of the Western Han Dynasty, recorded in Shu Du Fu that "the five flavors of regulating the husband", the sum of sweetness and sweetness, ... five meats and seven dishes, and those who are tired of smelling them can nourish the mind and nourish the blood without doing their best ". Regulating the husband's five flavors is about the way of seasoning with traditional Chinese medicine.

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. Later, when the cook retired from the army in his old age, he brought this law to the people and made a living by running a "restaurant". The business was extremely hot. As a result, maocai has entered an unprecedented period of prosperity.

In short, no matter what you say, the origin of maocai is closely related to Sichuan, a food gathering place. What is certain is that maocai originated in Sichuan. After many improvements, maocai has changed the original pot-stewed maocai into more and more flavors that are more suitable for people all over the world, such as hot pot maocai, clear soup maocai, slightly spicy maocai, extra spicy maocai and traditional pot-stewed maocai.