There are peeing beef balls, beef balls, tribute balls, fish balls, shrimp balls, cuttlefish balls, fried fish balls, crab balls, crab roe rolls, crab sticks, cuttlefish sausages, pork belly rolls, dragon and phoenix rolls, Beihai Wings, sweet or spicy, cod strips, chicken crispy bones, swallow dumplings, peeing beef balls, beef balls, tribute balls, fish balls, shrimp balls, cuttlefish balls, fried fish balls, crab balls, crab roe rolls, crab sticks, cuttlefish sausages , pork belly rolls, dragon and phoenix rolls, North Sea wings, sweet and spicy, cod strips, crispy chicken bones, swallow dumplings, lobster steaks, kissing intestines, etc.
Mala Tang is a Han specialty snack originating from Sichuan and Chongqing, and is slightly different from Maocai.
Mala Tang is a snack that originated in Sichuan. It is the most distinctive and representative of "Sichuan flavor" in the Sichuan and Chongqing regions.
Mala Tang is the popular destination of food. The green vegetables and fish were carefully threaded on the skewers and pushed into the boiling soup. It was really like going through fire and water. There is no elaborate cooking process, they are just mixed together by humans, tainted with each other's taste, and can no longer be separated.
Making Malatang is actually very simple. Vegetables, fish and meat, no matter meat or vegetable, no matter whether they are related or not, are all put on thin skewers and pushed into the high temperature. It is really like going through fire and water. There is no elaborate cooking process, they are just mixed together roughly, tainted 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, white; emperors, generals, Traffickers and lackeys, three religions and nine schools, all kinds of people got together, slowly fused, penetrated each other, and did not distinguish each other. You have me, and I have you. In the end, they all became numb, spicy, fresh, and refreshing. Delicious food, these unrelated ingredients, form a harmonious whole, flowing into the stomachs, hearts and memories of gourmets.
In the Bashu region, where the climate is humid and foggy, boatmen and trackers who have been working for many years set up a stove, set up earthen pots, used local materials, pulled out some wild vegetables, and added seasonings such as pepper and chili pepper. , rinse and eat it hot. 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 developed into the spicy hotpot that we often see in the streets and alleys today.