Mao Cai (Chengdu Mini Hot Pot)
I want to eat hot pot by myself! Chengdu produced "one person" hot and spicy stew
Description
A specialty of Chengdu. They say, 'Hot pot is for groups, Mao Cai is a hot pot for one.' Customers select meat and veggies, which the shop flash-boils (this action is 'Mao') in ultra-spicy Ma La broth and serves in a bowl.
Restaurants serving Mao Cai (Chengdu Mini Hot Pot)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Favorite ingredients
- Beef tallow
- Doubanjiang
- Pork bone broth
- Chilies
- Sichuan pepper
- Coriander
Instructions
- [Authentic Recipe]
- Boil a premium Ma La broth using pork/chicken bones, beef tallow, Doubanjiang, and spices.
- Place customer-selected ingredients (beef, tripe, lotus root, glass noodles) into a bamboo skimmer and dunk them in the boiling broth until cooked (Mao).
- Transfer the ingredients and broth to a large bowl.
- Garnish with special spice powder, scallion, and cilantro.
Learn more Spice, substitutes, tips
Key spices
Thick Ma La soup infused with beef tallow and Doubanjiang
Substitutes at Japanese supermarkets
Boil favorite ingredients in commercial hot pot soup and serve in a bowl
Pairing
White Rice (Mandatory) / Cold Soy Milk
Trivia
There are countless Mao Cai shops on Chengdu's corners. Because it offers the taste of hot pot easily, it boasts immense popularity as a daily lunch for students and workers.
Eating tips & etiquette
Pick ingredients from the bowl and eat them over rice. Similar to Malatang, but Mao Cai broth is richer and oilier, designed as a 'side for rice' rather than a soup to drink.
Allergen
Beef, Soybeans, Wheat