Mala Tang is a special snack of Han nationality, whose ancestral home is Sichuan. Chongqing is called Mala Tang, which is slightly different from maocai in Sichuan. Its main feature is spicy and tasteless, so it is deeply loved by consumers. In the humid and foggy areas of Sichuan and Guizhou, boatmen and trackers who have worked for many years have built stoves, set up vats, used local materials, pulled out some wild vegetables, added spices such as pepper and pepper, and washed them clean. It can not only satisfy the stomach, but also dispel cold and dampness. Later, this custom of cooking and scalding food was followed, and later it developed into mala Tang, which we often see in the streets and alleys today.

Spicy Lao Tang is a unique spicy soup, which is made of more than 40 kinds of spices and herbs. After a long period of secret refining, it meets the demands of modern people for less oil and salt, warming and nourishing health, and has four characteristics: hemp but not dry, spicy and rich, fresh but not fishy, and fragrant at the entrance. It has the special nourishing functions of mild medicated diet, such as not hurting the stomach, not getting angry, and removing damp heat.