Where is the origin of maocai?

"Three visits to the thatched cottage" is a well-known story. When Liu Bei visited for the third time, Zhuge Liang ordered his wife to entertain Liu Bei with the "maocai" made by Longzhong indigenous method. Liu Bei couldn't put down Zhuge's talent, and even more, he praised this kind of "maocai" which is spicy, mild, bright in color and mellow in taste. Since then, during his military career, Liu Bei often ordered chefs to make "maocai" according to law to reward soldiers of the three armed forces.

In the second year of Wei Huang (AD 22 1 year), Liu Bei proclaimed himself emperor in Chengdu and established the Han Dynasty. Since then, this court "maocai" method has spread to the people and become a local specialty food in Chengdu. "Three Visits to maocai" inherited the authentic "maocai" method of Han Dynasty and added modern production technology. The bottom of the pot is made of dozens of precious spices. Soup is made of various animal bones, supplemented by pure animal and vegetable oils and green condiments. No additives, disposable pot bottom, really delicious and healthy. Suitable for all ages all year round, it is the most authentic vein of maocai.