Where is Malatang more authentic? Why?

First of all, from the name (spicy) hot! Spicy ** the most authentic? Chongqing!

Malatang originally originated in the upper reaches of the Yangtze River in the Sichuan-Chongqing region, and is the predecessor of Mala Hot Pot and a simplified version of Mala Hot Pot! Malatang is also known as spicy skewers in Chongqing! It is a way to eat various raw materials (including various meat and vegetable dishes, seasonal vegetables, etc.) on top of bamboo skewers, and then blanched in the spicy soup base!

Authentic Malatang, in addition to a condiment and dipping sauce to improve its flavor, suitable for everyone's different tastes!

Speaking of Malatang, it can be said that it is the originator of hot pot, and it can also be said to be a simple version of the hot pot method! Moreover, Malatang is a typical representative of spicy flavor among the 24 basic flavor types of Sichuan cuisine! When it comes to eating spicy hot pot, the biggest difference between eating spicy hot pot is that the spicy dishes are skewered with bamboo skewers, and then scalded in the pot.

To say that Malatang ** is delicious! Then you can definitely go to Leshan, the place of origin, to try it, but the taste of people in each place is different, the taste of Malatang will change according to people's preferences, and the taste will be different, and you can't blindly follow the trend to say which one is the best, which one you think is the most suitable for you, which one is the best! It's not like I'm talking empty words, 100 people have 100 flavors, and those who can meet 80% are considered cows!

One side of the water and soil and one side of the people, Malatang only has the birthplace of the authentic Sichuan region, which is blooming all over the country, but the now popular bone broth Malatang originated in the Northeast, Yang Guofu Zhang Liang. Including Luoyang's very cow four brother bone soup Malatang are all Northeast flavors, Malatang is a traditional snack, not a local snack, so there is no authenticity, only whether it is good or not.

Chengdu's Malatang has undergone many address changes, the earliest popular concentration seems to be in Shamao Street, there are some concentrations in all directions, such as Huanhou Lane behind the South Gate Sichuan Medicine, and later transferred to the area of Jiuru Village, the Fifth Branch of Telecommunications, and the East Gate seems to be in the area from the No. 1 Bridge to the Cutting Tool Factory. A friend of mine has done it in the 106 mailbox, the business is booming, he walked out from Henghou Lane, I don't know if the friends who are now engaged in strings of incense are from Henghou Lane, or Henghou Lane or Shamao Street is the birthplace of Malatang, please advise.

In addition to Sichuan and Chongqing, the same spicy tang was also popular in Guizhou during the same period. In this way, the cost of the venue, the bottom of the pot and the ordering of food are all minimized, and you can satisfy your appetite for one or two yuan. Since it is difficult to eat enough with such a few strings of food, the spicy hot stall has launched a staple food with noodles, order a few skewers, add a bowl of noodles, and eat enough with the taste of hot pot, which is not more expensive than other snacks.

In the mid-90s, Sichuan Malatang ushered in its heyday, and there was a street in large and small cities and even small towns that concentrated on selling Malatang. Although the taste difference between each Malatang is not obvious, they all have regular customers who will visit two or three times a week. However, it can only be over, there are dozens of hot pot variants, and most of the most inexpensive Sichuan and Chongqing regions have upgraded Malatang, which was originally scheduled to be a substitute for hot pot.

There are many theories about the origin of Malatang, and there is no evidence to verify. According to my observation, in the early 80s, in the area of Qingnian Road in Chengdu, there were many people from the coast to the best port in Chengdu at that time. At that time, there was a kind of portable honeycomb coal stove, a pot on it, put in a similar hot pot seasoning, put the rabbit waist four or five, string it up with a bamboo stick, sell it along the street, how much money a string forgot, Chengdu people called it a hand-held string.

As for the bone broth Malatang or the casserole Malatang **Northeast, this statement is inappropriate. Whether it is called hot pot, spicy hot, or string of incense, bone broth must be used basically, but Chengdu people do not deliberately call it bone broth Malatang, just like Sichuan and Chongqing are called hot pot, not called chili pepper ......hot pot

In the southwest, it is very common to put all kinds of ingredients in red oil and boil them and eat them. This way of eating gave birth to hot pot, steamed vegetables, strings of incense, fairy rabbits, boiling fish and other delicacies, which overlap with each other and occupy half of the food industry. Therefore, many people will think without thinking that Malatang was also invented by Sichuan and Chongqing people, but this is not the case.

In the late 80s or early 90s, as a simplified and inexpensive version of hot pot, the snack Malatang appeared on the streets of various cities in Sichuan. Most of the vendors sell it are mobile vendors, and in the areas where the chengguan will not intervene, they can open with movable tables and chairs, and all the shabu-shabu is operated by hawkers, and the meat and vegetarian dishes are priced on bamboo skewers.

Malatang is a traditional specialty snack that originated in the Sichuan-Chongqing region, and both Sichuan and Chongqing are the birthplaces of authentic Malatang.

Malatang originated on the shore of the Yangtze River in Yinpei. Originally, it was the boatmen and slender men who created the easy and unique way to eat Malatang. In the humid and foggy Bashu region, the long-term work of the boatmen and the hail fighters, build into a stove, set up a clay pot, take local materials, pull some wild vegetables, the source people put pepper, pepper and other spices, and eat them hotly.

It can not only satisfy the stomach, but also drive away cold and dampness. Later, this custom of cooking and eating hot food was followed and developed into the spicy tang that we often see on the streets and alleys.

Malatang is the most distinctive and representative of the "Sichuan flavor" diet in Sichuan and Chongqing, and is the crystallization of the wisdom of the working people.

Ingredients: 150 grams of dried chili peppers, 10 grams of green onions, 10 grams of garlic, 20 grams of ginger, 100 grams of Pixian bean paste, spices (5 grams of grass fruit, 5 grams of cinnamon, 5 grams of star anise, 3 grams of cloves, 5 grams of white cardamom, 2 grams of vanilla, 3 grams of grass rows, 5 grams of Sannai, 5 grams of fragrant fruit, 3 grams of cumin, 2 grams of bay leaves), 10 grams of rock sugar, 150 grams of butter, 50 grams of lard, 50 grams of rapeseed oil, 5 grams of Yongchuan tempeh, 25 grams of mash juice.

Production: 1. Make dried chili peppers into glutinous chili peppers, cut 10 grams of ginger and garlic into centimeter-square dices, and cut 10 grams of ginger into cubes for later use; Yongchuan tempeh chopped into mung bean-sized grains; Rock sugar mashed; Rapeseed oil is cold after being refined; Boil the butter into the pot, add ginger and green onions and burn until ninety percent hot, remove the ginger and green onions and let them cool for later use; Soak the spices in boiling water for 2 minutes, drain and grind into peanut-sized pieces.

2. Put butter, lard and rapeseed oil in the pot, fry the glutinous pepper and Pixian bean paste over low heat for 10 minutes when it is hot, add spices and stir-fry slowly over low heat for 10 minutes, and fry the remaining ginger and garlic on low heat for 5 minutes when the fragrance is overflowing and the bean paste is crispy, and fry the tempeh, rock sugar and mash juice over low heat for 5 minutes.

Note: Add 1000 grams of fresh soup, 10 grams of chicken essence, 10 grams of dried chili peppers, 8 grams of Sichuan pepper, and 10 grams of rock sugar to the table, and serve after boiling.

Technical key: After the glutinous pepper and Pixian bean paste are put into the pot, they should be fried slowly over low heat, and the stir-fry time must be enough, generally about 10 minutes, so as to ensure the fragrance of the hot pot; After adding tempeh and rock sugar, don't fry it for too long, fry it over low heat until the chili blocks in the bean paste are crispy, that is, the fisheye bubble in the industry can be cooked, otherwise the hot pot will paste the pot when it is hot.

Buy Chongqing's hot pot directly and then add a lot of chili peppers, garlic, peppercorns, star anise, and put the ingredients you like to eat, and boil them for half an hour, and it will be very delicious.

Well, I'm the best at this, the most important thing is the base, I must buy the authentic Chongqing to make the authentic taste. Preferably autumnal.

I believe most people have eaten Malatang, I don't know where you think Malatang is delicious? But I think that among the spicy tang I have eaten, the hero boiled bone broth Malatang has the most comfortable taste, and it is also nourishing and nutritious, and it is not hot, which really makes me want to eat it again!

Where is Malatang delicious?The headquarters of "Hero Boiled Bone Broth Malatang" integrates the folk recipes handed down over the years and the nourishing methods of martial arts families, and uses spicy spices and herbs to make the soup have the effects of soothing muscles and invigorating blood, replenishing qi and dispelling cold, appetizing and strengthening the spleen. Bone broth packets processed by modern technology are rich in calcium to achieve the purpose of calcium supplementation and bone strengthening.

The two ingredients are in one, used in soup, which is beneficial to digestion and absorption, and delicious and delicious. Then add seasonal vegetables, soy products or meatballs for a complete nutrition and a more flavorful taste. Hero Cook adopts modern technology to mass-produce material packages and standardize the operation process, which improves the production speed of Malatang and makes this almost lost catering boutique shine again.

According to the needs of human health care, Hero Boiled Bone Broth Malatang integrates the essence of Chinese catering, excavates the secret recipe of martial arts families, and integrates the culmination of folk catering earthwork to develop the "Hero Boiled Bone Soup Malatang" that strengthens the body and bones, prolongs life, nourishes and dispels cold. Where is Malatang delicious?According to the actual experience, consumers who regularly consume "Hero Cook" obviously feel that their qi and blood are smooth, energetic, and like to exercise.

Exercising more and feeling happy make the nourishing function of "Hero Cook" more powerful, forming a virtuous circle of nourishing exercise - exercise nourishment. In the brand planning and cultural concept of Hero Cook, the hero's heroism and self-confidence are highlighted, and there is the heroism of "Chinese heroes who else can I be" in the store. Consumers will not only get a spiritual infection, but also eat delicious and nourishing Malatang.

Malatang is a Chengdu snack, which should be more famous in Chengdu, but originated from the Yangtze River.

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. 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 burden, from then to now there are about 20 years of the situation, in this Niuhua a very small town with a population of only a few thousand people, there are more than 20 people who do Malatang, so the competition is very fierce, which requires them to improve and innovate in a long-term competitive atmosphere, the taste, hehe, of course, is the best in the country, because the people who do Malatang in the country are from here or their apprentices。

Chengdu Malatang is different from other places, here Malatang is a skewer, the taste is said to be authentic, many rely on Douyin to become popular, but if you really taste it, it may not be delicious. Chengdu Balizhuang has a family of nine upside down spicy hot, often there are many people sitting at the door to line up, business has been hot, the taste is very delicious, you can go to taste it.

The Malatang at the entrance of the Jing'an Pavilion behind the Jing'an Temple in Shanghai and the Malatang on Wujiang Road are recognized as the best Malatang in Shanghai, and the food programs of the Lifestyle Channel have also been filmed and interviewed many times, so I have time to try them.

Jing'an Xiaoting Malatang is the most delicious Malatang in Shanghai in the minds of Shanghainese, and legend has it that it "always has a terrifying long queue", and many people are admiring it. The taste is good, the soup is very thick, plus vinegar and delicious sauce, sour and spicy, very appetizing. Of course, the price is very cheap, ten yuan can be all-you-can-eat, and the environment is very average.

Other spicy hot places are Luo Ji Malatang, Wang Po Malatang, Chuanchuan Xiang, Wu Ji Malatang, and Fat Man Malatang.

Personal tastes are different, regions are different, which district you are in to help you solve.

This ranking is really not much, I know that the more famous oil Zhang Liang Malatang, Yang Guofu Malatang, etc. are all good, the main thing to do Malatang is the problem of the base material, and the bottom soup is delicious.

Zhang Liang Malatang and Yang Guofu Malatang should be the two most famous Malatang chains. At the back of where I live, there is a Yang Guofu Malatang, which I eat every day, and the taste is very good.

1, Zhang Liang Malatang, 2, Yang Guofu Malatang, 3, every flavor and every guest Malatang, 4, Ji Apo Malatang, 5, wife Laofu hot, 6, Chen Laowu Malatang, 7, Huang Yingcai Malatang, 8, Xiao Tang Malatang, 9, Lu Apo bone broth Malatang, 10, Xianghui dry juice Malatang.

Each place has its own unique taste, and I think the best one is Chongqing Malatang, which has a strong and fragrant spicy taste. When I ate it, I was so spicy that I burst into tears, but it was very enjoyable.

Malatang ranking is not certain. The more popular Malatang in our small county town are Yang Guofu Malatang, Zhang Liang Malatang and Ji Apo Malatang. Personally, I would compare Ji Apo Malatang because there are more flavors to choose from.

Malatang has no ranking, and no one evaluates it, so I will sort out the more well-known Malatang for you.

Zhang Liang spicy hot.

Zhang Liang spicy hot.

Heilongjiang Province Zhang Liang Catering **** was founded in 2008, after the new and old customers of the buckle buckles, Zhang Liang Malatang has been in the catering industry in the similar brands stand out.

Yang Guofu spicy hot.

Yang Guofu spicy hot.

As an important brand in China's Malatang industry, Yang Guofu Malatang has expanded its stores and carried out scientific food innovation in strict accordance with the standard model of the fast food industry in order to create the best brand in the national restaurant chain industry.

Ji Apo is spicy.

Ji Apo is spicy.

Ji Apo Malatang - the perfect combination of Chinese fast food and snacks. Ji Apo Malatang also has a feature: no fume operation.

In China's largest number of places, the general requirements are very strict, as long as people who have learned about Ji Apo Malatang are clear, Ji Apo Malatang can open a store no matter in ** without any obstacles, so that investors can make money everywhere: supermarkets, hypermarkets, professional markets, docks, stations, tourist attractions, etc.!

Sichuan secret spicy hot.

Sichuan secret spicy hot.

As a new generation of Malatang brand, Chuanmi Malatang strictly abides by the law of market development, and has studied the reasons why many Malatang stores have not been open for a long time in the past, and also understood the taste preferences of current consumers, as well as the requirements for Malatang ingredients, and improved from the source of Malatang.

Spicy vegetables and vegetables.

Spicy vegetables and vegetables.

Green vegetable Malatang has changed the impression of traditional Malatang, which is closer to the consumption demands of young people and has become a cutting-edge popular brand. Green vegetable Malatang has changed the impression of traditional Malatang, which is closer to the consumption demands of young people and has become a cutting-edge popular brand. Hangzhou Kiwi Industrial Chain has a profound cultural heritage, rich management experience, a sound operation system, coupled with strong technical force and operation team, to ensure a standardized, institutionalized, procedural management model, all-round for the majority of franchisees and consumers to provide more convenient, better quality, more professional services.