I don't know if you are on the side of the road or opening a shop. In principle, you definitely need it, because you are in the food industry. But you must do it when you open a shop, or you will be fined. But if it's on the side of the road, it's unnecessary, because no one will check it, even if the urban management goes, pull the car and run.

Mala Tang is a special snack of Han nationality originated from Sichuan and Chongqing, which is slightly different from maocai.

Mala Tang is a snack originated in Sichuan, and it is the most distinctive snack in Sichuan and Chongqing, which can best represent Sichuan flavor.

Mala Tang is the civilian destination of food. Vegetables and fish are carefully labeled and pushed into hot soup, which is really going through fire and water. Without exquisite cooking techniques, they are mixed together by human beings, stained with each other's taste and can no longer be separated.

Mala Tang is the most distinctive snack in Sichuan and Chongqing, which can best represent "Sichuan style". Large and small mala Tang shops and stalls are all over the streets, which can be described as a beautiful scenery in Sichuan and Chongqing. Mala Tang is a folk snack, which is the crystallization of many people's wisdom.

Spicy hot pot

In fact, the essence of mala Tang is not cooking, but making soup. It is made of seven-day-old soup, seasoned first, wrapped in a cloth bag, dipped in it and taken to the kettle. When cooking, eggs, pills, and various ingredients are placed in order according to the boiling speed in the pot, and are picked up when they are ripe. Then, add minced garlic and Jiang Mo into it with a spoon, and sprinkle with a little cooked sesame seeds. Make a bowl of delicious food with good color and flavor, which makes people's index fingers move. Mala Tang looks exquisite, smells delicious, but tastes spicy. Until I haven't finished eating, I have to look at it and sigh, so I have to give up.

Making mala Tang is actually very simple. Vegetables and fish, whether vegetarian or irrelevant, are labeled thinly and pushed into high temperature, which really means going through fire and water. There is no exquisite cooking technology, so it is roughly mixed together, stained with each other's taste, and can no longer be separated. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black and white; Kings and princes, pimps and pawns, all kinds of religions and ways came together, and gradually merged with each other, infiltrated each other, regardless of each other. You have me, I have you, and finally they all become hemp, spicy, fresh and cool. However, these unrelated ingredients,

Spicy hot pot

Form a harmonious whole and pour it into the stomach, heart and memory of gourmets.

In Bashu area, where the climate is humid and foggy, boatmen and trackers who have been working for many years start stoves, set up crocks, use local materials, pull some wild vegetables, add spices such as pepper and pepper, and rinse 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.