What is the origin of Malatang? The legend and origin of Malatang

Malatang can be said to be the predecessor of Chongqing hot pot, Chongqing hot pot has Chongqing Malatang, but Malatang provides convenience for diners, so that eaters can taste the unique delicacy of Chongqing hot pot while hurrying, and let the operator invest a small amount, operate flexibly, and have a fast return on investment; But the only drawback is that it is not in the stream and is not in the grade, but it is precisely this that is not in the stream and is not in the grade, but it can allow the employed to enjoy the ease and happiness of getting rich, so that the public can enjoy the delicious taste of Chongqing hot pot and Malatang with very low money. Because of this, Chongqing Malatang will develop and grow like mushrooms after a rain, and quickly spread to the whole country. Chongqing Huafei Food Technology Promotion Service **** conforms to market demand, and at the same time launches Chongqing Malatang when launching Chongqing hot pot, so that you don't have to take big risks and investments when starting a business for the first time or engaging in catering business, you can try it out and share the rolling wealth brought by Malatang, Malatang originated on the bank of the Yangtze River, and at the beginning, it was the boatmen and slender men who created the way to eat Malatang.

The birthplace of Malatang is Niuhua Town, Wutongqiao District, Leshan City, tracing back to the first one, it is an old man, who just started to operate in the way of picking up the flat shoulder, from then to now there are less than 20 years of situation, and Niuhua is just a very small town of a few thousand people, and the consumption power is very low, but the taste of Malatang is the best I have ever eaten, and many Malatang practitioners have learned technology there, so that today's Malatang can be as popular as hot pot all over the country.

Chengdu will carry forward Malatang, there is a saying that Chengdu people invented Malatang, no matter what, it is the spicy taste of Sichuan.

Malatang can be said to be the "simple version" of hot pot, the dishes are worn on bamboo skewers, when eating, a large handful of meat and vegetables worn by a large handful of bamboo skewers are put into the tumbling red soup, and a few minutes later, the authentic way to eat is not a string of eats, but a big handful, with chopsticks lightly, the dishes have fallen into the sesame oil dish, and then --- to eat!

Although it doesn't look like a hot pot, and many of the restaurants are very simple, the taste is not good! When it comes to Chengdu snacks, you may immediately think of strings of incense. Strings of incense are the common destination of food.

The green vegetables and fish meat were carefully threaded on the skewers, and they were pushed into the high temperature one by one, which was really going to the soup. There is no elaborate cooking process, they are just mixed together by rough humans, contaminated with each other's flavors, and can no longer be separated. In the Leshan area of Sichuan, this way of eating is called Malatang, and many provinces outside Sichuan are also more willing to call the hot pot fast food model Malatang because ---of the love Malatang in the movie.

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It is said that Malatang originated on the bank of the Yangtze River, and in the beginning, it was the boatmen and slender men who created the way to eat Malatang.

From Yibin in Sichuan to Wushan in the Three Gorges, this area is naturally indispensable scenery due to the turbulent water, the slender man is naturally an indispensable scenery, they pick up a few stones by the river, set up a clay pot, scoop a few scoops of river water, put on the dry firewood to make a fire, add vegetables in the can, take local materials without vegetables, pull out some wild vegetables, put in sea pepper, pepper and other seasonings, eat it hotly, the taste is indescribable after eating, it can not only satisfy the stomach, but also drive away the cold and dispel dampness; The custom of cooking for ease of preparation was followed along the riverside. This is the origin of Malatang.

Later, the vendors on the wharf saw that this method of scalding was profitable, so they transformed the dishes and stoves, placed them at both ends of the burden, and shouted as they walked, and the friends who sold labor at the bridgehead by the river surrounded the burden and enjoyed it. Malatang gradually came ashore from the river.

The restaurants in Chongqing turned this way of eating into a store, and Malatang began to develop, and in contemporary times, Malatang quickly became famous in the north and south of the river because of its convenient, self-help, and fast advantages, and became a popular food for the public.

This is a noun in Chongqing, as if it is hot pot.

The origin of Malatang: Malatang is the predecessor of Sichuan hot pot, can also be said to be a simplified version of hot pot, Malatang originated on the shore of the Yangtze River in Sichuan, at the beginning, it was the boatman and the slender man who created the way to eat Malatang.

The legend of Malatang: In 1366 AD, Zhu Yuanzhang, the Taizu of the Ming Dynasty, led his troops to fight and reached the Yangtze River Valley. It coincided with floods, plagues, and heavy casualties among soldiers, and their condition was critical.

At this time, the military advisor Liu Bowen found that the soldiers in the land of Sichuan and Shu were strong and uninfected. Through careful observation, he learned that these soldiers from Shu usually like to add some ingredients such as chili peppers and flavors to their food, so they have a strong physique. In order to strengthen the soldiers' health, Liu Bowen asked the soldiers to add some ingredients such as chili peppers and flavors to their favorite foods, and meat and vegetables were matched, which was handed down to form the current Malatang.

Malatang is a traditional specialty snack that originated in Niuhua Town, Leshan, Sichuan.

Legend has it that an old man just started to pick up a flat burden.

From then to now, there has been about 20 years of business, and the people who do Malatang all over the country have gone out from here or her apprentices. Zhang Shi, the founder of Zhang Ji Niuhua Malatang, came to Shanghai in 1998 to work for his younger brother to go to school, and successively worked as a nanny, salesperson, and garment factory worker.

By chance, I found that Niu Hua spicy at the door of the factory, and often visited, the owner of the shop had no children and no daughters, and the birthplace of Ito Mala Hot was a native of Niuhua Town, Wutongqiao, Leshan, Sichuan, and was kind to people. Zhang's talkative, the old couple accepted Zhang's as their goddaughter, seeing that Zhang's often worked overtime and worked hard, they intended to teach Zhang's spicy hot technology in Niuhua Town, and Zhang's took out all his savings in Minhang.

Opened the first Zhang Ji Niu Hua Malatang shop.

Other stories of Malatang

The boatman and the slender man created a spicy way to eat it. From Yibin in Sichuan to Wushan in the Three Gorges, this area is naturally indispensable scenery due to the turbulent water, and the slender man is naturally an indispensable scenery.

Add vegetables in the can, take local materials if there are no vegetables, pull out some wild vegetables, put in sea pepper, pepper and other seasonings, eat them hotly, the taste is indescribable after eating, it can not only satisfy the stomach, but also drive away cold and dampness; The custom of cooking for ease of preparation was followed along the riverside.

Malatang originated in Niuhua Town, Leshan City, Sichuan Province, on the shore of the Minjiang River.

Originally, it was the boatmen and slender men who created the easy and unique way to eat Malatang. The Sichuan River basin from Chengdu to the Three Gorges, due to the turbulent water, the slender man has become an indispensable scenery.

In addition to pulling fiber, they set up stones by the river, set up clay pots, picked up some branches for dry firewood and fire, scooped a few scoops of river water, everything was taken from local materials, there were vegetables to put vegetables, and if there were no vegetables, they would pull some wild vegetables to fill the number, and then put in sea pepper, pepper and other seasonings, and eat them, which can not only satisfy the stomach, but also drive away the cold and dampness.

Because of its simplicity, it quickly spread along the river. Later, the vendors on the wharf saw the business opportunity, so they transformed the dishes and stoves, placed them at both ends of the burden, and shouted as they walked. Now, Malatang has gradually walked from the river to the shore.

Production process:

In fact, the essence of Sichuan Malatang is not in boiling, but in the soup. It is used for more than seven days of aged soup, the day to make the seasoning, wrapped with cloth, immersed in the meantime, to cause it to be boiling, according to the eggs, balls and various ingredients under the pot to cook the speed of the slow, put in turn, do seven or eight ripe that is.

Then take a spoon and serve it with minced garlic and ginger, sprinkle a little cooked sesame seeds on top, and a bowl of high-quality flavor with good color and flavor is made, which is appetizing. Malatang looks delicate and delicate, smells fragrant, but tastes spicy but intensifies, until it is still unfinished, and I have to sigh and abandon it.

Making Malatang is actually very simple, green vegetables and fish, regardless of meat and vegetables, whether it is related or not, it is worn on a thin skewer, and it is pushed into the high temperature with one brain, which is really going to the soup and fire. There is no elaborate cooking process, they are just coarsely mixed together, contaminated with each other's flavors, and can no longer be separated.

Leshan City, Sichuan. Malatang is a traditional specialty snack that originated in Niuhua Town, Leshan, Sichuan. Mala hot pot is also improved by absorbing the advantages of Malatang, and it is the most distinctive and representative of the "Sichuan flavor" diet in Sichuan and Chongqing.

On June 20, 2017, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and the National Standards Committee jointly issued a series of national standards for English translation and writing specifications in the field of public services, which will be officially implemented on December 1, 2017. Malatang can be described as the predecessor of Mala hot pot, and it can also be said to be a simplified version of hot pot. The difference is that when you wear both meat and vegetables on bamboo skewers, when you eat them, you put a large handful of meat and vegetables on bamboo skewers into the tumbling red soup, and the authentic way to eat them is to eat them one by one.

The ingredients used in Malatang and hot pot are generally the same, and the biggest difference between Malatang and hot pot is that it is simple and fast.

The development of the traditional Malatang market has gone through the stages of stall management, stall management, storefront management, taste management, service management, service and dishes, and since 2008, the market has entered a more fierce brand competition stage. Looking at the development and changes of the entire industry, in the final analysis, it is market-centric. Traditional Malatang restaurants ignore the needs of customers for personalized consumption, omit communication with customers, single product taste, and simple consumption service methods, which leads to the operation of traditional Malatang at a disadvantage in the competition.

Therefore, in the orderly, characteristic and efficient competition stage, only by taking the customer as the center, taking the market as the guide, changing the business concept and service concept, constantly meeting the needs of guests, and making guests feel that they are worth the money, can they be invincible.