Maocai: Better cooking method of hotspot

 Written by: Anhao Wang

Maocai originated in chengdu, sichuan characteristics of 

traditional snack.

Thanks to Sichuan cookers' innovation, Maocai has now became a new round of Sichuan food's popularity Not only in the China But also in Australia, after hotspot and Malatang.

Prepare a pot of hot and spicy delicious soup, using a bamboo scoop to put all the food material， a scoop is commonly for 2 or 3 people. Cooked in the pan, and then into a bowl, and then scoop a spoonful of soup, add  garlic and chili peppers, as well as the the unique  Sichuan peppercorn ingredients.\
You can try this neoteric Sichuan food, Maocai, in many good Sichuan cuisine restaurant in Sydney like ShuXiangFang.