Blog Collection

Maocai is not a dish. “Mao” is a verb that means putting the vegetables into the soup base and taking them out when they are cooked. As a fast food version of hot pot, the cooking method of Maocai is indeed very “fast food,” a pot of soup base, a bunch of vegetables

Spicy crayfish, a delicacy from Jiangnan, is celebrated for its unique flavor and nutritional value. The dish involves selecting fresh crayfish, cleaning them thoroughly, and blending spices like chili peppers and Sichuan peppercorns to create a rich sauce. The cooking process includes blanching, stir-frying, and simmering, allowing the crayfish to absorb the flavors.

When a bowl of hot, spicy hotpot is served, the rich aroma hits your nose, making you drool. The unique taste of chili and peppercorns immediately occupies the tip of your tongue as if touching the limit of your taste buds. The spicy, numbing sensation makes people want to continue tasting it, and every bite is an adventure for your taste buds.

The ingredients in spicy hot pot shops are not necessarily fresh, so it is healthier to make them at home. Many people know that supermarkets sell semi-finished mala hot pot, but sometimes, they are disappointed with the taste after buying it. So today, I will share two methods for making a homemade spicy hot pot.

If a Sichuanese doesn't eat spicy food, he is often criticized as a fake Sichuanese! I used to agree with this, but now, if someone tells me, "Your Sichuan taste is only spicy," he may be a fake Sichuanese!