In the past, Dutch Olympic athletes fell in love with the spicy food in Dong 'ao Village at first sight and ate Amway on ins. Later, Yang Guofu applied for listing, taking the lead in impacting the first stock of mala Tang. Mala Tang seems to have lost the original label of roadside food stalls and become more and more noble.
But no matter how to upgrade, the word mala Tang will always be kind and grounded to most people. Maybe it's because it witnessed your school days when you didn't have much money, maybe it's because it spent a lot of overtime and watching late nights with you, maybe it's because it listened beautifully when you chatted with your friends.
Mara Tang Can has the excitement of one group of people and the sadness and happiness of the next.
We can't help wondering, where do people like to eat mala Tang best? What is the best ingredient for mala Tang? DT Jun collected a lot of data and prepared a "Mala Tang Research Report". Let's have a look.
Mala Tang Jianghu is ruled by Northeast China.
Mala Tang was born in Leshan, Sichuan, and flourished in Heilongjiang, Northeast China. After thousands of years, it grew wildly and quickly took root and sprouted all over the country. Now it is a civilian snack that can be seen everywhere in the streets.
Mara Tang Can is regarded as a "savage hero" in the gourmet Jianghu. Without a long history and the blessing of famous chefs, it has become a national food because it is convenient, delicious and cheap. According to hungry statistics, in 20 19, there was a mala Tang restaurant in every 20 takeaways, and 3 out of every 10 takeaways ordered mala Tang.
Geographically, the number of mala Tang enterprises in Northeast China is extremely high. That makes sense. After all, mala Tang is the development of the northeast people's love of stew. Just like the current mala Tang door, with the words "authentic northeast", it is always more delicious and convincing.
Enterprise survey shows that there are currently 328,000 mala Tang related enterprises in China, and there are 14 mala Tang related enterprises in more than 8,000 provinces. Among them, the northeast brothers Jilin and Heilongjiang go hand in hand and have more than 30,000 mala Tang enterprises.
However, as the real hometown of Mala Tang, there are not many Mala Tang enterprises in Sichuan, not even in the top 10. We suspect that this has something to do with too many local competing products and the improvement of mala Tang taste.
On the one hand, both are mala Tang, and the string of local hot pot, maocai and cold pot has captured the stomachs of Sichuanese. On the other hand, in order to adapt to the catering market all over the country, Mala Tang has made many improvements in taste, such as introducing tomato flavor and sprinkling sesame sauce. The mala Tang that we often eat today is no longer the spicy taste that Sichuanese are familiar with.
In addition to making Mala Tang an independent food genre, Northeasters also make the Mala Tang industry large-scale. In 2003, Yonghe Street in Harbin opened a small shop called Yangji Mala Tang. In 2007, the store officially changed its name to "Yang Guofu Mala Tang", and in the following years, it expanded rapidly and became a well-known chain brand. By September, 20021,Yang Guofu Mala Tang had more than 6,000 stores all over the world.
While frantically expanding the territory of influence, brands such as Shawn, Ji 'apo have gradually taken root in people's hearts, among which Shawn is hot and spicy, forming a dominant situation. According to the data of Narrow Door Restaurant, as of February 5, 2022, the number of domestic stores of the two brands is similar, with 5,650 in Yang Guofu and 56 10 in Sean.
It is estimated that everyone knows that Sean's mala Tang was not opened by model Zhang Liang. But the fact that Sean and Yang Guofu are cousins may be considered as cold knowledge.
In fact, many mala Tang brands come from this magical place in Binxian, Harbin. Because Yang Guofu took the lead in launching the first shot of mala Tang business, people from the same county joined the team in succession. Among the Mala Tang brands with 20 stores in China, 7 are from Harbin.
At the same time, there are many emerging brands from all over the country. For example, Jie Mi, a local Shanghai brand founded on 20 17, has 766 stores nationwide, second only to Yang Guofu and Sean.
Although most of the rivers and lakes with mala Tang are in the hands of northeast people, from the perspective of take-away consumption, the three northeastern provinces are not the places with the highest amount of mala Tang.
According to the consumption analysis of "Mala Tang" on 20 19 take-out best-selling food, Ningxia people won the title of "favorite Mala Tang", with an average of 1.9 mala Tang in every 20 take-outs, and Heilongjiang, the second hometown of Mala Tang, ranked second.
Who is the C in Mala Tang?
If the soul of hot pot lies in the collision between the bottom of soup and dip, then the essence of mala Tang is completely in that bowl of soup.
From Sichuan to the northeast and all over the country, Mala Tang has undergone many changes in the soup base.
As we all know, the typical Sichuan style is famous for its emphasis on spicy food. But outside Sichuan and Chongqing, people's acceptance of spicy food is relatively low, and many people say they can't eat it. So mala Tang was improved into bone soup when it arrived in the northeast, and the original spicy food became seasoning, which can be added at will. Today, spicy soup base has been derived from tomato, rattan pepper, curry, golden soup and other flavors.
In order to find the popular spicy soup base, we studied the notes about Little Red Book and found that the most popular new soup base is tomato soup. At the same time, curry, winter yin gong, pork belly chicken and other flavors have also been loved by many people.
Tomato soup base has always been a frequent visitor to many spicy restaurants. From fishing in the sea to spicy tomato soup, Xian Yi, regardless of age, seems to be very suitable for all kinds of cooking. Take a sip on a chilly day in spring and warm your heart immediately.
Curry soup base and Dong Yin Gong soup base are the new favorites of Mala Tang. The former is thick and spicy, while the latter is sour and fresh. The rich soup seems to be mixed with the sunshine and sea breeze in Southeast Asia.
In the material selection stage, mala Tang is more comprehensive.
All kinds of ingredients are put out, waiting for diners to patronize. Boil different ingredients together in boiling hot soup, put them in a bowl, and add a few spoonfuls of small ingredients, which will make people's appetite open at once.
Under the tenet that everything can be scalded, the ingredients of Mala Tang include meat, eggs, seafood and vegetables, and all kinds of delicious food can be gathered in this small bowl. Thousands of ingredients are combined with countless flavors, and everyone can bring out their own unique and exclusive package.
According to the consumption analysis of 20 19 take-away best-selling food "mala Tang", on average, each take-away of mala Tang contains 10 kinds of ingredients, and the most popular ingredients are Flammulina velutipes, baby dishes and potatoes. It is worth noting that there is no meat in the former 10 ingredients.
When eating mala Tang, vegetables are the main raw materials, and 9 of the 20 ingredients on the list are vegetables. Mushrooms are soaked in soup, green leafy vegetables taste fresh and crisp, and potatoes and sweet potatoes are soft and glutinous. Don't worry about cooking them like hot pot for too long. This is definitely a must for mala Tang.
In addition, bean products and meat have three ingredients on the list. The fifth quail egg is the only seedling of eggs and the most common egg in spicy food. In the choice of staple food, fried dough sticks and wide noodles have won the most favor.
After the ingredients are scalded, put them in a bowl. The last step is to color the small ingredients. In the case that bone soup and spicy are still the mainstream soup base, the deployment of small ingredients can give Mala Tang a different soul. Qiqi (a pseudonym) told DT Jun that she ordered mala Tang with her own seasoning formula: three portions of vinegar and one portion of sugar, and whoever ate it said it was fragrant.
We have counted the sales of take-away seasonings in the word-of-mouth Mala Tang restaurant in four cities in the north, Guangzhou and Shenzhen, and found that in the matter of choosing small ingredients, both the north and the south are keen on sesame sauce, the best companion of Northeast Mala Tang.
Interestingly, we found that the preference for spicy food is accompanied by some regional deviations. Shanghai uses pure peanut butter instead of sesame sauce, and Guangdong Mala Tang restaurant must have sour beans.
It seems that Mala Tang is really a good cook according to local conditions. No matter where you take root, you can grow into what local people like.
Mara Tomcan is really healthy.
As a once famous "mom watches snacks", Mala Tang has been labeled as junk food for many years since its debut.
But now searching for mala Tang in Xiaohongshu is a full-screen slimming artifact, which is necessary for slimming. Recalling the days when I was a child and had to be recited by my parents for a long time, DT Jun couldn't help but sigh that the times have really changed.
Is it healthy to eat mala Tang? Doctor Clove once said: Yes, as long as it's not hemp, spicy and spicy.
Although there are jokes and deconstruction elements, this sentence is actually quite reasonable. In the final analysis, the essence of mala Tang is "boiled vegetables". As long as the store pays attention to safety and hygiene and keeps out all kinds of corrupt ingredients and illegal additives, mala Tang has become a very good diet choice.
After all, there are only a handful of choices for eating more than a dozen ingredients for twenty or thirty dollars at a time. If we choose low-sodium and low-fat seasonings and ingredients on this basis, it will be more perfect.
DT Jun compiled the red and black list of mala Tang ingredients according to the mala Tang research published by Lilac Life Research Institute and the Dietary Guide for China Residents. If you want to eat healthily, you may wish to refer to this list.
Green leafy vegetables and mushrooms can be eaten almost casually. China Residents' Dietary Balance Pagoda recommends eating 300-500g vegetables every day, which is the best time to supplement mala Tang.
Rhizome starch vegetables are the best staple food, such as sweet potato, potato and lotus root. If you choose these vegetables, reduce noodles and vermicelli appropriately.
In addition, please carefully choose refined ingredients and fried ingredients, after all, the fat content is high, and hot pot meatballs also have health risks.
In fact, as long as the ingredients are reasonably selected, Tang Can Mala Tang can become a healthy boiled dish. Of course, if you don't think it's enough, just choose. After all, eating is the most important thing!
Write at the end: Why do we like mala Tang?
Probably because it is always kind and tolerant, like an old friend who can appear at any time you need. In a corner of the world, in a bowl of hot food, warm and healing fireworks are coming.
For you and me who want to eat a bowl of mala Tang, even if Yang Guofu goes to Hong Kong for IPO, it is a familiar and ordinary shop downstairs. It's a little utopia where you want to push the door and shout "Boss, add some spicy food" when you smell the fragrance.
Having said that, would you like a bowl of mala Tang for today's takeaway?