Maocai has a lot of heat.
Maocai is a dish made of meat, bean products, vegetables, seafood, mushrooms as the main ingredients. Originating in Chengdu, it is a traditional snack with Sichuan characteristics. The most particular dish for Maocai is the dry dish, that is, put dry chili powder in the small dish, add salt, MSG and other spices, dip the hot dishes in the pot in the dry dish gently, and then you can eat them. They are fragrant and hot, very delicious. Maocai is also called hotpot dish, which is a hot cooking form. The difference is that the recipe of Maocai base is the secret. Maocai can be roughly divided into three types: 1. Hot pot Maocai, which is what we call hot pot cuisine, has the same basic form, but the difference lies in the bottom material configuration, which is a person's hot pot. 2. Bittern Maocai is a kind of spice preparation similar to brine. This Maocai is eaten