The origin of mala Tang?

Mala Tang originated from the coast of the Yangtze River. Initially, boatmen and trackers created a simple and unique way to eat mala Tang. In the Chuanjiang River valley from Chengdu to the Three Gorges, due to the rapid flow of water, the trackers have become an indispensable landscape, and they are pulling the fibers.

Set up a stone by the river, set up a jar, pick up some branches to make a fire, and scoop up a few spoonfuls of river water. Everything is based on local materials. If you have vegetables, just pull out some wild vegetables to make up the number, then add seasonings such as sea pepper and pepper, and rinse them, which can satisfy your appetite and dispel cold and dampness.

This way of eating quickly spread along the river because of its simplicity. Later, when the hawkers on the dock saw the business opportunities, they transformed the dishes and stoves and put them at both ends of the load, shouting as they walked. People who sell labor by the river and on the bridge have become frequent visitors around the goods.

Extended data:

Mala Tang is the predecessor of spicy hot pot, which can also be said to be a simplified version of hot pot. The difference is that meat and vegetables are placed on bamboo sticks. When eating, many meat and vegetables placed on bamboo sticks are placed in red-hot soup. The authentic way to eat is not to eat string by string.

But as long as you grab a handful and row with chopsticks, the dishes will fall into the sesame oil dish one by one and then eat! In addition, the ingredients used in mala Tang and hot pot are generally the same, and the biggest difference between mala Tang and hot pot is simplicity and quickness.

Spicy hot pot originated in Chongqing. At that time, the porters bought the internal organs of buffalo, cleaned them, cut the liver and stomach into small pieces, put a stove on the porters' heads, put a tin basin on it, and became a multi-cell, which contained a hemp, spicy and salty marinade and sold it to the dockers.

When guests visit, everyone will recognize one and eat it while it is hot. In 23 years of the Republic of China, a large-scale spicy restaurant appeared in Chongqing, but the iron basin was replaced by a small red copper pot, and the guests made their own gravy and dipped it in it.

On March 20th, 2007, at the opening ceremony of the third China (Chongqing) Hot Pot Food Culture Festival, the China Cuisine Association officially? Won the title of "Hot Pot Capital of China".

Some people say that spicy food originated in Daoguang period of Qing Dynasty, when there was hairy belly hot pot at the banquet in Chongqing. Before that, there was a snack called Shuibakuai at Chongqing Wharf, which was full of cow viscera (beef tripe, liver and waist, blood).

When eating, the raw slices are placed on the earthen stove, and the casserole is cooked with marinade with spicy butter. People who eat bring their own wine, and after eating, they are priced according to the empty plate.

Baidu encyclopedia-hot spicy dip