“Genogram” of hot pot family swept through the Internet

This question has also reminded netizens of hot pot. So the ultimate query becomes: what are the differences between hot pot, Malatang, Maocai, Chuanchuanxiang, Cold Chuanchuanxiang and Bobo Chicken?

Then a “genogram” of the hot pot “family” swept through the Internet, which takes hot pot as the “ancestor” and summarizes its “descendants” including Maocai, Chuanchuanxiang and Cold Chuanchuanxiang.

Based on the information provided by these “foodies”, we may roughly conclude as follows:

Hot pot (火锅): Dishes will be boiled by yourself, and no sticks will be counted for pricing.

Maocai (冒菜): Dishes will be boiled by others, and no sticks will be counted for pricing.

Malatang (麻辣烫): Dishes will be boiled by others, and the dishes are strung on sticks when you order them, while no sticks will remain after the dishes are boiled.

Chuanchuanxiang (串串香): Dishes will be boiled by yourself, and the sticks will be counted for pricing.

Cold Chuanchuanxiang (冷锅串串): Dishes will be boiled by yourself, and the sticks will be counted for pricing.

Bobo Chicken (钵钵鸡): Dishes will be boiled by yourself, and the sticks will be counted for pricing.

■ Expert opinions

Both are extended products of hot pot

This topic has also drawn attention of some practitioners in the catering industry. According to Yang Jun, the Principal of Chongqing Zhudage Catering Management Co., Ltd., what we called “Malatang” before is just Chuanchuanxiang. The dishes are strung on sticks, and we hold the sticks and boil the dishes in hot pot condiment. In north China, Malatang is adjusted according to the taste of local citizens – hot, spicy and fresh flavors are weakened, while sesame pastes are added. Maocai is a special delicacy in Chengdu. All dishes will be contained in strainers and boiled in pot, then placed in a bowl and served to customers.

“In Chinese, the word ‘Mao’ in ‘Maocai’ is a verb referring to the action to boil dishes in boiling soup-stock. This is also the way we cook Maocai,” said Zhang Zhengxiong, the Vice Chairman and Deputy Secretary General of Chongqing Food Industry Association. Zhang also pointed out that “Mao” has the similar meaning with the word “Tang” in “Malatang”, and both of the two dishes are extended products of hot pot. Wang Zhizhong, the Champion Chef of Chongqing, holds the same with Zhang, saying that Maocai and Malatang have subdivided hot pot in different business patterns, and both of them are representatives of concise mass consumption. (Translated by Sun Jiuyang, Fathom Language Limited)