Spicy hot pot ingredients menu

No matter which region across the country, there will be several malatang stores or stalls, and people eating malatang are endless. Because Malatang can be prepared to suit the taste of each customer, it is loved by people from all over the country. There are many ingredients to choose from for Malatang. Below is the complete menu of Malatang ingredients. You can choose according to your preferences.

Malatang is a traditional specialty snack that originated in Niuhua Town, Leshan, Sichuan. Mala hotpot is also improved by absorbing the advantages of Malatang. It is the most distinctive and representative Sichuan cuisine in the Sichuan and Chongqing regions.

On June 20, 2017, the General Administration of Quality Supervision, Inspection and Quarantine and the Standardization Administration of China jointly issued a series of national standards on "English Translation and Writing Standards in the Public Service Sector". The standard translation of the noun "malatang" is "Spicy Hot Pot", which will be officially implemented on December 1, 2017.

1. Flavor Type

Although Malatang originated in Sichuan, it mainly includes two flavors of Malatang: Chongqing Malatang and Chengdu Malatang. Just like the different accents of two regions in a province, the two flavors also have their own merits.

1. Spicy Hotpot Chengdu

The characteristics of Chengdu flavor are that the spicy hot pot formula has a light taste, the base material has a light taste, the flavor of the stir-fried ingredients is mainly dissolved in the oil, there is a lot of oil, and the soup is not very fragrant. However, the flavor becomes stronger as it is cooked in the hot pot, and it becomes even more flavorful when paired with a sauce. This flavor of spicy hot pot recipe is only suitable for hot pot spicy hot pot or small hot pot.

2. Spicy Hotpot Chongqing

The main characteristics of Chongqing flavor are that the spicy hot pot formula has a heavy taste, the flavor is mainly dissolved in the soup, the oil smell is strong, the soup tastes very fragrant and rich. The main representative is Huafei Sijiwang Spicy Hot Pot. As it is mainly consumed as a fast food snack in cities, the taste of Malatang's recipe is close to that of the general public. My experience is that this flavor is suitable for areas with a strong spicy taste.

3. Malatang Northeast

It can be said that the Northeastern flavor is completely different from Malatang except for being spicy, because it does not require stir-frying. There are two ways to prepare it, one is bone soup, and the other is meaty but not greasy, with a smooth taste. Another type is the clear soup Malatang represented by Shiji Malatang. The flavor is purely made with seasonings and sesame paste. The method is simple and easy to master, the flavor is rich, and it is healthier.

4. Malatang for the masses

Southerners have relatively light tastes, while northerners have heavier tastes. How to meet the taste needs of different customers has always been a core issue in the nationwide popularity of Malatang. Kung Fu Malatang simply solves the problem of malatang being able to be prepared according to the customer's taste, all in one pot of soup, which makes it easier to operate and tastes better.

2. Malatang Ingredients

1. Vegetarian dishes:

Green vegetables, Chinese cabbage, cauliflower, coriander, lettuce, spinach, day lily, water spinach, mung bean sprouts, soybean sprouts, tofu, Japanese tofu, dried tofu, tofu skin, bean curd, oyster mushroom, shiitake mushroom, enoki mushroom, loofah, cucumber, kelp, lotus root slices, winter melon slices, potato slices, fried tofu, ham sausage, carrot, fried dough sticks, rice cake, duck blood vermicelli, vermicelli, etc. (When buying vermicelli, be sure to buy better ones that are not easy to overcook; because when eating spicy hot pot, basically everyone will order a portion of vermicelli, if the vermicelli is of poor quality, it will affect the overall taste.

2. Meat dishes:

Beef, bacon, duck intestines, fried pork skin, beef tripe, various meatballs, crab sticks, etc. (Note: The skewering process is more flexible. The most important thing is that it looks better after being skewered; use less ingredients, so that customers will think the portion is larger after skewering, and they won’t feel too full when eating.