火冒三丈成都冒菜火鍋

Hotpot is a group of people's hotpot, while Maocai is a person's hotpot.
This is what the store looks like on its Facebook page.
Because the concept of Chinese hot pot is quite different from the Japanese shabu-shabu that is common in Taiwan.

What is Maocai? Maocai is a term invented by Sichuan people. In the simplest terms, it is Taiwan's heated braised food or spicy hotpot.
Maocai is not a noun, but actually a verb.
Just think of it as slicing noodles, it’s a cooking process.

What we enjoyed today were super shrimp maocai, signature dry pot pork ribs, specialty Lao Ma Chao Shou and Lang Ya Potato Flowers, totaling 920 yuan.

Super shrimp maocai:
Use the sesame soup carefully prepared by the store, cook a variety of fresh vegetables, hot pot ingredients, duck blood, and delicious prawns on top.
The shrimps are processed very cleanly, and when tasted together with the fragrant and numb soup, they are very delicious.
The soup is made with a large number of unique spices. The spiciness of chili peppers, the numbness of Sichuan peppercorns, the spiciness of garlic, and other Chinese medicinal spices that adjust the taste are quite fascinating.

I usually eat Maodu Maocai. The hairy tripe is quite large and has just the right texture. Please try it if you have the chance.

Signature dry pot pork ribs:
Dry pot is also a cooking technique originating from Sichuan. After a large amount of onions, garlic and various spices are prepared, the ingredients are cooked until the juice dries up. Unlike hot pot, there is no soup during the cooking process, and it will Add a small amount of oil.

The store's dry pot is very authentic, with lotus roots, corn shoots, potatoes, and bell peppers all matched with spicy seasonings.
The pork ribs are marinated and then cooked. The meat is tender and has a rich flavor.

Featured old hemp copycats:
The soup base is quite satisfactory. The soup base should be the original juice of Maocai, and of course it is as delicious as Maocai.
Large pieces of Qingjiang vegetables are paired with spicy soup. The sweetness and spiciness of the vegetables are really a perfect match.

Wolf tooth potato flowers:
The potatoes are cut into wavy shapes and fried, then sprinkled with various accessories and seasonings. In other places, they are called fried potatoes.
The combination of onions, garlic, coriander, cumin, and chili peppers on the wavy potatoes that have been fried and drained of fat directly stimulates the aroma, which is so delicious that it makes people crazy.

The boss will go back to Sichuan during the Chinese New Year, so he will not be open for nearly a month. During that time, he is always very depressed.

I don’t know if it’s because I’m a fledgling, or if I’m just so lucky that I hit the peak the first time. Later, I tried many other Maocai or Griddle restaurants in Shuangbei, but none of them could reach the heights of this store.

Only friends who have returned to Taiwan from work in China for dinner are qualified to say that this restaurant is still a little bit worse, but for me, this is the best one so far.

Highly recommended to everyone!