The formula of anise 25g cinnamon 15g fennel 15 ~ 25g licorice 65438+ 00g anemarrhena rhizome 10g distiller's grains 3 ~ 5g pepper 20g Amomum villosum 10g tsaoko 15g clove 5 ~ 15. 000g of rock sugar 350-500g of monosodium glutamate 1 5g of refined salt 350-500g of fresh soup 500g of essential oil 50g of gauze bag 2 binary mixture1Mix star anise, cinnamon, fennel, licorice, Rhizoma Dioscoreae Septemlobae, fermented grains, pepper, Amomum villosum, fermented grains. Wash ginger and break it; Onions must be washed and rooted. First, put a large piece of rock sugar on the fire and bake it, then break it gently on the chopping block, then put it in a pot with refined oil, stir-fry it to dark red with low fire, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color. 3 Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine. Third, the problem that needs attention 1 When frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. The brine prepared by traditional methods usually does not contain monosodium glutamate, but because most fresh brine lacks umami flavor, and people seem to have higher and higher requirements for umami flavor in recent years, monosodium glutamate can also be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. In general, tender sugar color should be added to brine, so as to make brine sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water. Clove contains eugenol, which has a strong taste, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years. More than 6 bittern formulas are added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine. Second, the use and preservation of brine-the use of brine 1 All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be boiled directly, which will lead to a sharp decrease in brine, which will lead to the salty taste of dishes. A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. The key is Sichuan red pepper, chopped into 1 cm long pieces (standby), and then Sichuan specialty pepper (especially hemp), stir-fried with appropriate amount of salt, monosodium glutamate, oyster sauce, cooking oil, etc. , and then cooked with broth. That's enough. I specifically asked the chef in Sichuan! ! ) The taste characteristics of mala Tang are just like its name, except that the word "fresh" should be added. Because of the use of fresh raw materials, the flavor is outstanding, of course fresh! Cooking circles say that "spicy is not covered with fresh" and "spicy as three fresh" are all combined by this "spicy teenager" How to cook spicy food ingredients: (according to your own hobbies, how much can be increased or decreased) Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat, 50 grams of duck intestines, 30 grams of vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of wax gourd, 50 grams of dried bean curd, 50 grams of cabbage. 150g Yongchuan Douchi 50g rock sugar 10g Zanthoxylum bungeanum 5g Zanthoxylum bungeanum 2g dried chili 20g fermented liquor 20g Jiu Shao 20g ginger rice 10g salt 10g Amomum tsaoko 10g cinnamon 10g straw chop 10g tremella. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine. 2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks. 3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes. 4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you. Common problems and solutions: scalded finished products are not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar. Among all the dishes in Sichuan cuisine, Sichuan-style spicy hotpot is the most widely used spice, followed by Sichuan-style braised dishes. Its spices can be used with spicy hot pot spices, but there are some differences in variety and dosage. As far as I know, in the early years, some hot pot restaurants liked to use poppy shells in spicy hot pot, thinking that the taste would be particularly fragrant after adding them, so they were widely used in spicy hot pot in old Sichuan. As we all know, opium is extracted from poppy. The disaster and pain brought by opium to the Chinese nation in the old society are still fresh in our memory, and adding poppy shells to hot pot is also prohibited by the state. In view of this, later hot pot practitioners have switched to other spices to replace the aroma, pain relief and diarrhea of poppy shells. Based on the author's experience, this paper briefly introduces various seasonings of Sichuan-style hot pot for readers' reference only. 1 fermented grains is a fluffy, dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, and Chongqing people call it fragrant grain. Actually, it should be called fermented grains, also called fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "tasteless". Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much. Illicium verum should be called Illicium verum, also called fennel, Illicium verum and Pearl in August. It is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate. Fennel is also called fennel, shredded Chinese cabbage, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. 5 Amomum Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao Tsao. Its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. It can be broken or used for cooking. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces. 6 Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum, with astringent taste, fragrant smell, warm medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams. Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make brine chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far. Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After consulting in many ways, the author took the dried product to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache. Like Cao Ling, weeding is also a common spice in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects. 10 cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in the market or drugstore. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small. 1 1 Nutmeg alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three. 12 cinnamon is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g. In fact, there are many spices used in Sichuan-style hot pot, such as fragrant leaves, which are the leaves of Tenjikukatsura. Whether it is spicy hot pot or white soup hot pot, you can use 1 ~ 3 leaves to enhance the fragrance. Another example is piperaceae plant Piper longum. In addition to enhancing the flavor, experienced hotpot chefs also learn from the experience of medicinal diet and add long pepper to enhance the spicy taste of mala Tang. There are also Chuanxiong, Angelica sinensis, Angelica dahurica, Chenpi, Pogostemon cablin and many others, so I won't list them here. If plant spices are used well in cooking, dishes will be popular, but if they are not used well, they will lose their appetite and may also lead to negative effects. The author summarizes his own experience in using spices for many years, and probably has the following experiences: 1 Be diligent in observation, often go to the market to learn about new spices, and be sure to know something about spicy spices used in innovative dishes in the catering market. Learn to distinguish spices, especially unfamiliar spices, by looking, smelling and tasting. It is also clear that the quality of the same spice varies greatly, so we must choose high-quality products when using it. As mentioned above, spices have both positive and negative effects, and the saying that "three drugs are toxic" seems to have some truth. Here we go back to the sentence eight years ago: you can't put more spices because it's medicine. We must use spices flexibly. If you add spices to a stir-fried dish, which makes people feel fragrant and delicious, but you can't tell what spices are in the dish, then I think this is the best application of spices. In practice, our chefs and medicated dieters have also created many dishes with a single spice, but the amount of spices is too large, such as clove duck, Sannai rabbit and Amomum elbow. The spices used in this kind of dishes are far more than those used in hot pot, but there is no strange taste or medicinal taste, which may be because the changes produced by a single material are different from those produced by many materials in use. Cooking is an interdisciplinary industry. For chefs in the 2 1 century, they need to know more about related disciplines. For example, most of the spices involved in this article are traditional Chinese medicines, which have a pungent taste. From the perspective of traditional Chinese medicine, pungent and warm drugs are generally suitable for those with yang deficiency, chills, spleen and stomach weakness and heavy dampness. Why Sichuan spicy hot pot likes to use spices such as pepper and pepper has something to do with the sultry summer and cold and humid winter in Sichuan Basin. However, spicy hot pot is not suitable for people with yin deficiency and heavy heat. For another example, for people with qi deficiency, if more spices are used to promote qi and regulate qi, they will consume gas and become weaker. Therefore, it is more reasonable to add cinnamon, ginger and other aphrodisiac and qi-invigorating spices. Health care groups in China have had the view of "homology of medicine and food" and "homology of medicine and food" since ancient times, but they have paid different attention to this view in modern times. Therefore, people in the catering industry should learn more about Chinese medicine and traditional Chinese medicine. First, the formula of hot pot bottom material and its frying method. Ingredients: 3 kg butter, 2 kg salad oil, Pixian watercress 1 kg liquor, 50 g mash, 20 g Ziba sea pepper 1. 5kg ginger 1 liangsuan 1 liangjiao 1.5 liangdouchi 15 g Yibin broken rice cress 15 g rock sugar 1 two first-class chili noodles/two green onions 1 two 3-inch segment spice formula: white. 5 grams of grass, 5 grams of branches, 5 grams of grass, 5 grams of old buckle, 5 grams of Gan Song, 5 grams of dried tangerine peel, 5 grams of citronella, 5 grams of star anise, 5 grams of fragrant leaves, 5 grams of groundsel, 8 grams of vanilla and 5 grams of vanilla essence. Before frying, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, and the peppers will swell. Prepare 2 woks, 1 watercress, 25g onion, ginger and fermented grains, and 9 samples of garlic, broken rice, yam, lobster sauce and rock sugar. Stir well. In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the mixed watercress and stir while dripping to prevent coking. Then put the watercress on the fire and cook for about 10 minutes. Stir-fry with fire. When the oil boils, simmer it with low heat. 15 minutes later, add about 25 grams of Chinese liquor, continue to stir-fry until the moisture of each raw material is almost dry, add spices and continue to stir-fry until each raw material is 9 minutes dry, and stir-fry for 5- 10 minutes. As the saying goes, "no chicken is not fresh, no duck is not fragrant, and no bones are not fragrant." Only in this way can the soup be delicious. It is characterized by milky white, positive taste and strong consistency. An old hen, an old duck, a pig bone, 15 kg crucian carp, 4 kg (crucian carp soup must be wrapped in gauze). In the process of hanging soup, 1, the raw materials should be soaked in 2 cold water 1 hour, so that the raw materials can be soaked in each other. This soup is fresh and delicious. 3. Add ginger and onion cooking wine and pepper particles when hanging soup. 4. Mix with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5. Foam regularly to ensure that the soup is milky white. Stew the soup over high fire to make thick soup, which is white soup. Stew the soup over low heat to make a clear soup. Be sure to pay attention It is generally recommended to use a 4:6 pot, that is, 4 portions of clear soup and 6 portions of oil. Pot, raw materials: 50g of ginger, 50g of garlic, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g of yellow wine, 75g of sugar, 0g of fermented grains15g, 20g of dried pepper10g, and blending, and then putting the master batch. Zanthoxylum bungeanum and dried capsicum are added with old oil and masterbatch. Clear soup pot bottom formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g mountain delicacies 20g clear soup 4g lard 65438. 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula each, chopped into granules and put in the bottom of the white soup pot, which is particularly effective. Recovery of old oil. Guests are not allowed to put saucers, cigarette butts and other garbage at the bottom of the pot after eating, to ensure the hygiene of the soup, and it is strictly forbidden to eat anything containing pigments and smells. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket. Second, after an hour of natural precipitation, gently remove the oil from your face. Then put it on the stove to cook. When the oil turns black due to long-term use or improper treatment, add water in the ratio of 1:2, boil it for about 10 minutes to precipitate 1 hour, and gently take out the oil on your face. Just cook. If the color is still black, you can continue to wash it once or twice. Solution of soup mixing: 1 Cause: 1 There is too much water in the oil. 2 Improper ratio of soup to oil. 3 improper consumption by guests causes mixed soup. Solution: beat most of the oil out of the pot. Put the old and new oil in the kitchen to taste hot pot and ginseng chicken soup. Requirements: 1 Not spicy enough: stir-fry the fried peppers with old oil. 2 Too spicy: Mash with sugar and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-frying the pepper (salad oil 10 kg, Ziba). Stir-fry the old ginger until it is half dry, and then add the white wine to dry. ) 4 Too spicy: Take out some old oil from the pot, add some clear soup, and then add some fermented grains and sugar. 5. If it is not salty enough, dissolve the salt in the clear soup and put it in the bottom pot. 6. Too salty: add a lotus root and a potato. Or adding a proper amount of clear soup can also solve the problem. Lotus root slices and potatoes have the effect of reducing salt. In order to ensure the reckless behavior of the guests, many dishes are poured into the pot, which affects the quality of the bottom of the pot. Please keep the bottom of the pot 8 minutes full. The spiced Chili sauce is bright red in color, delicate in texture, salty and sweet, fresh and delicious, and has a strong mixed flavor of spiced and Maotai. The key points of its operation are as follows: (1) The proportion of raw materials: red pepper 10kg, salt 1.5kg, sweet noodle sauce 3.0kg, sugar 50.g, star anise 6g, fennel 6g, pepper 6g, cinnamon 4g, dried tangerine peel 3g, and acetic acid1g. (2) Processing equipment: wet and dry pulverizer, large porcelain jar and plastic mixing basin. (3) Processing: the red pepper 10kg is washed and dried with clear water, and then is ground into a jar together with 25g spiced and 0/.4kg salt. Dissolve 50g of white sugar, 1 g of saccharin and 1 g of acetic acid in 30g of cold boiled water, mix with sweet noodle sauce, pour into a pepper jar, stir and mix evenly, cover the jar with the remaining salt, and seal the jar for fermentation. The temperature is about 25℃, and the fermentation is usually 10 day. Zanthoxylum bungeanum red oil is extracted from aniseed water: Zanthoxylum bungeanum, star anise, red pepper (preferably from Sichuan), Kaempferia kaempferia, cinnamon, fragrant leaves, clove (because the taste is too strong), ginger, garlic, tsaoko, licorice and water. , and boil for a period of time to concentrate. Then: heat the pan, add salad oil (the oil temperature should not be too high), add pepper, a large amount of red pepper powder (the best produced in Sichuan), fennel, star anise, cinnamon, fragrant leaves, Wang Shouyi thirteen spices, white sesame seeds and tsaoko, refine at low temperature until the oil turns red, and then add a proper amount of concentrated aniseed water for a period of time. Method for making spicy oil: Mix two kinds of chili noodles, "Chaotianjiao" and "Erjingtiao", according to the ratio of 3:2, add a little salt and a spoonful of sesame seeds and walnuts, wash and wipe dry, knock out cracks with a small hammer, put them into chili noodles together with dozens of new chilies, boil 750g rapeseed oil (without refined oil) (250g chili noodles can be prepared), turn off the fire and air dry for 3 hours. All kinds of mala Tang base materials 1 "Niuhua Mala Tang Some people say that the hot pot is glamorous and fashionable in city girl, Chongqing, but I say that Mala Tang is a delicate and elegant girl in rural Sichuan, and she is also pungent and watery. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique mala Tang; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its all-pervasive offensive. Sichuan Mala Tang is represented by Leshan, and Leshan Mala Tang is best concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; Niuhua Town in this area is the best "double restaurant paradise" for mala Tang and bean curd. Niuhua Mala Tang Tang Can not only satisfied his stomach, but also satisfied his addiction to cigarettes. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried pepper, pepper, star anise, Anemarrhena rhizome, Hanyuan pepper, bean curd, fermented glutinous rice juice and so on. Into chicken soup, put it in a casserole and put it on a round table, so that the edge of the pot is slightly higher than the desktop. Obviously, the main ingredients of mala Tang are really varied, flying from the sky, running on the ground, swimming in the water, hanging from branches and born in the soil. Everything is available: pigeon meat, chicken wings, foot skin, chicken breast, chicken leg, duck tongue, duck's paw, quail egg, beef, tripe, mutton, prawn, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentil, mushroom, Flammulina velutipes, gluten and bean skin. Boil vermicelli and pig blood tofu in a bamboo colander, bind bean sprouts and lateral ear roots to bamboo sticks with thin threads, and slice, chop or shred other main ingredients, put them on thin bamboo sticks and put them in small baskets in different categories. Customers can choose freely according to their own tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, it is not an ordinary red pepper dish, but the seasoning dish of Niuhua Mala Tang is a must: the duck tongue in Mala Tang is the best, and Niuhua, commonly known as "airplane", is many times fresher than tripe, duck's paw and loach! Niuhua Mala Tang is generally marked with white dividends: each 10 is marked with vegetarian dishes and cheaper meat dishes, and most of the 50 dividends are marked with meat dishes. Spending less than 100, plus drinks, can make five or six people have a decent meal. Eating around the stove is warm in winter, and eating cold beer in summer can clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of Xianyicheng Township, suitable for all ages. In recent years, Niuhua Mala Tang not only established its position as the "Chief of Shu" in Sichuan snacks, but also went out of Sichuan, bringing pleasant enjoyment to the people of the whole country.