Mao Cai and Malatang are both Sichuan dishes with chili peppers as the main seasoning, and they have some differences in seasoning, cooking methods, and taste. Here are their main differences:
Mao Cai:The base of the steamed vegetables is usually composed of spicy seasonings such as Sichuan pepper, chili, ginger, garlic, etc., plus the raw soup or stock of the ingredients. The spiciness comes from peppercorns and chili peppers, and it is accompanied by a variety of ingredients such as chicken, beef, lamb, and vegetables.
Malatang:The base of Malatang is generally composed of Sichuan pepper, chili pepper, ginger, garlic, etc., and the main feature is the combination of spicy and numb. Chili peppers provide a fiery spicy taste, while Sichuan peppercorns bring a spicy sensation. Ingredients include meat, seafood, tofu, etc.
Mao Cai:Mao Cai is usually blanched in a hot pot with a base and various fresh ingredients, and then eaten with a special dipping sauce after shabu-shabu.
Malatang:Malatang is generally cooked in hot soup with ingredients and seasoning base, and then removed and eaten. This cooking method makes it easier for the ingredients to absorb the flavor.
Mao Cai:The soup base is relatively heavy, and the flavors of Sichuan pepper and chili pepper are more prominent, and there are also some spice aromas.
Malatang:Malatang is characterized by the coexistence of spicy and numb, the spicy sensation brought by Sichuan pepper is more obvious, and the chili pepper provides a strong spicy taste.
In general, Mao Cai and Malatang are both Sichuan dishes featuring spicy, and the differences are mainly in the recipe of the base, the way it is blanched and cooked, and the subtle differences in taste. Taste preferences vary from person to person, and one or the other can be chosen according to personal preference.