Mala Tang, 60 dish names

The names of the meatballs in Mala Tang included Pork, Chicken, Beef, Cuttlefish, meetanaloge, Mushroom, shrimp, fish balls, crab balls, crab rolls, crab tenderloin, cuttlefish sausages, steamed buns, dragon and phoenix rolls, Beihai City wings, sweet and spicy, codfish strips, chicken bones, swallow dumplings, lobster steaks, and kiss sausages.

There were more than 100 names for Malatang dishes, including meat, vegetables, seafood, bean flour products, staple food, and so on. In terms of meat, there were pork, beef, mutton, ribs, chicken, duck, ham, shrimp, fish, bacon, bacon, tenderloin, chicken, chicken offal, chicken blood, duck blood, beef offal, lamb offal, luncheon meat, quail eggs, fish balls, beef balls, pigeon meat, and so on. In terms of vegetables, there were cabbage, lettuce, coriander, fungus, mushrooms, winter melon, radish, seaweed, lotus root slices, potato slices, baby cabbage, lettuce slices, cauliflower, purple cabbage, enoki mushroom, day lily, bean sprouts, leeks, small vegetables, yam, chrysanthemum, water spinach, sweet potato, mushroom, and so on. However, there was no relevant information in the search results for the pictures of more than 100 names of spicy hotpot dishes, so it was impossible to provide an accurate answer.

Both " Item 20 " and " Hot Pot " were released during the Spring Festival, but there were differences of opinion on which was better. " Mala Tang " had attracted a lot of attention because the female lead, Jia Ling, had successfully lost weight. The female audience, in particular, had a high evaluation of the film. On the other hand, Rule 20 was said to surpass Mala Tang in terms of plot content and depth. However, it was not clear which one looked better.

There were several differences between the Northeast Mala Tang and the Sichuan Mala Tang. First of all, the Northeast Mala Tang focused more on the taste of the soup base, while the Sichuan Mala Tang focused more on the adjustment of the spiciness. Northeast Mala Tang liked to use sesame sauce and sweet and sour seasoning, while Sichuan Mala Tang was seasoned with chives and sesame oil. Secondly, the soup base of Northeast Mala Tang could generally be drunk directly, while the soup of Sichuan Mala Tang could not be drunk directly. In addition, the taste of Northeast Mala Tang was relatively strong, while Sichuan Mala Tang was mainly spicy. In general, there were differences in the taste of the soup base, seasonings, and flavors between Northeast Mala Tang and Sichuan Mala Tang.

Mala Tang's specialty was its unique spicy taste and rich combination of ingredients. Its spiciness was moderate and would not be too stimulating. Instead, it would stimulate the appetite of the diners just right. At the same time, the selection of ingredients was also very particular. Fresh seafood, soy products, and vegetables were the main ingredients. They were nutritious and delicious. The characteristics of Chongqing Spicy Hot Pot were diverse flavors, exquisite changes, a wide range of ingredients and thick flavors. Its characteristics were " three fragrances, three peppers, three ingredients, seven flavors, eight flavors, and nine miscellaneous ingredients." The three spices referred to onions, ginger, and garlic; the three peppers referred to chili, pepper, and pepper; and the three ingredients referred to vinegar, Pi County bean paste, and fermented rice. The specialty of Mala Tang also included the preparation of its soup base. It used soup that had been aged for more than seven days and was matched with seasonings that were made on the same day to make the soup base richer. Mala Tang's characteristics included its moderate price, which was in line with public consumption, so it was loved by the majority of consumers. In general, the characteristics of Mala Tang were its spicy taste, rich combination of ingredients, diverse flavors, and moderate price.

The evaluation of Mala Hotpot could be considered from many aspects. First of all, delicious Mala Tang should have a rich and harmonious taste. It should be spicy but not dry, numb but not bitter, fresh but not greasy. It should be able to balance all kinds of flavors, making every bite full of layers and satisfaction. Secondly, the ingredients should be fresh and delicious, including all kinds of meat and seafood. The price should also be affordable so that customers would feel that it was worth it. The taste of the hotpot soup base should be mellow and memorable. The service attitude should be warm and thoughtful, giving people a feeling of home. The dining environment should be clean and comfortable. In general, a good spicy hotpot should be excellent in terms of taste, ingredients, price, service, and environment.

There were relatively few types of dishes in the Tang Dynasty. The common vegetables were winter amaranth (okra) and scallions (Allium chinense), which were widely grown and eaten by people in the Tang Dynasty. Cabbage was also grown, but it was not a mainstream ingredient. Other common vegetables were woad cabbage and spinach, but they were not common. The people of the Tang Dynasty liked to eat chives, and chives were also mentioned in the poems of that time. In addition, the people of the Tang Dynasty also liked to eat delicacies such as roasted tail banquets, meat pies, soup cakes, roasted mutton, and fish slices. In general, there were relatively few types of dishes in the Tang Dynasty. Winter amaranth and scallions were the main vegetables.

The most popular brands of spicy hotpot were Haidilao, Tasty Shop, Yang Guofu, Zihai Pot, Qiaodou, Shizu, Gu Sister-in-law, Mo Xiaoxian, Chuan Wazi, and Xiabu. These brands enjoyed a good reputation in the spicy hotpot industry.

Mala Tang was a traditional snack that originated from Sichuan and Chongqing in China. It was very simple to make and was originally invented by boatmen and trackers in humid and foggy areas. They used local ingredients, such as wild vegetables, pepper, etc., and cooked them in earthen jars. They could not only fill their stomachs, but also expel cold and dampness. Later on, this custom of cooking and hotpot was inherited and developed into the commonly seen spicy hotpot on the streets and alleys. The taste of the spicy hotpot was spicy and fragrant. The black beans and dried chili in the soup could increase the salty, fresh and mellow taste. Its ingredients included vermicelli, tofu puffs, vegetables, mushrooms, etc. The color was bright and tempting. Mala Tang was the most distinctive and representative of Sichuan cuisine in Sichuan and Chongqing.

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