Malatang originated in Sichuan, but we think it is necessary to know who created this snack. After all, we are practitioners of Malatang snacks, and we are in the birthplace. If we are so stupid that we forget the founder, how can we still be qualified to make Malatang? Below we will describe a past event based on our understanding of Malatang. 1. The founder of Malatang: 20 years ago, there was an old man walking through the streets in Niuhua Town. This man’s surname was Hu. Mr. Hu was the founder. It was he who created this Sichuan hotpot that is now popular all over the country. Tasty snacks. The specific motivation behind his creation of Malatang cannot be ascertained now. After all, this person has been dead for many years, but what he brought us is a beautiful memory. Perhaps he did not expect that Malatang would bring delicious food to people in many parts of the country. . 2. The early days of Malatang: Our children were still in elementary school at that time, and they often asked us what kind of skewers we wanted to eat with pocket money. We didn’t know what they were. Later, we followed our children to see what they were eating. What, we just knew there was such a snack. At that time, it was not called Malatang, but Chuanchuanxiang. Today, the name Chuanchuanxiang is still used in the Chengdu area. In the early days, making Malatang was very simple. You boiled some soup stock, blanched the vegetables, and mixed it with salt, chili powder, Sichuan peppercorns, and MSG. The way of eating it was very similar to the bowl-style Malatang that is now popular in Jiangnan. 3. The development of Malatang: As it was seventeen years ago, Malatang bid farewell to the burden-bearing operation of walking in the streets and began to enter regular store operations. There were very few stores opened at that time. After all, the concept of doing business at that time was not easily accepted by the public in our local area. Many of the early store owners had left the industry or went to develop in big cities in Chengdu, such as Xiaowa Malatang. That batch started. Then for a period of time, many people started this business, resulting in fierce competition. Later, some stores couldn't survive and went to Zhong District of Leshan City to seek development. The founder of Malatang also quit the business at that time. At that time, we were constantly exploring and innovating technology to meet the requirements of our customers and make our business better. The better advantage is that Sichuan is rich in ingredients. As long as you have rich catering experience, it is not difficult to make delicious Sichuan snacks. Therefore, many catering companies in Niuhua Town have made their own contributions to the development of Malatang. The development of Niuhua Malatang to the point where it is the best in the country is not the work of one person. Many people have dedicated their efforts to this development. 4. The current situation of Malatang: There are still many Malatang practitioners in Niuhua Town. Eating a meal every three to five has become a eating habit of our locals. There are also many Niuhua people who travel all over the country and bring Malatang to all parts of the country. However, To say that it is authentic, it must be our Niu Hua. After all, the taste has changed a lot after changing the soil and materials. For example, people in Jiangnan and Guangdong are less likely to eat spicy food and spicy food, so the amount of chili pepper and Sichuan peppercorns used there is much less. In places like Shandong, Hebei, Henan, Hubei and Hunan, people are used to eating spicy food but not very spicy, so the taste in these places tends to be spicy with slightly less numbness. Our understanding of Malatang from other places is also based on the mouths of our apprentices. After all, national tastes cannot be unified, and they must adjust their own local tastes. In the process of guiding their operations, we basically understood the tastes of various places. According to their feedback, the Malatang served in many places is no longer Malatang, but more like boiled vegetables. It is just called "Malatang" indiscriminately. Nowadays, there are very few authentic Malatang products on the market. Some of them have been passed on to someone else, and some even use the Niuhua Malatang brand to cheat. This is all feedback from our apprentices. Information given to us. The real Niuhua Malatang is generally labeled as Niuhua XX Malatang, while the fake ones are XX Niuhua Malatang.

Because Niuhua is just a town, famous for its spicy hotpot, Niuhua people are used to putting place names in front of their signs, and some even omit the word Niuhua! For example, our registered trademark is: Niuhua Xiaowa Malatang! Malatang has developed rapidly in the past few years. Since hot pot has been popular across the country for so long, Malatang similar to hot pot has also been exposed. Speaking of Malatang and hot pot, there are many similarities, but the ingredients have changed a lot. , for example, hot pot generally pays more attention to the seasoning of the bottom of the pot, while Malatang is accustomed to completing the flavor mixing in dipping water. The bottom of Malatang is far less diverse than the hot pot bottom, but the dipping technology is much better than that of hot pot. Malatang Many eating methods and habits come from hot pot, so some people say that Malatang is a variant of hotpot. No matter how you say it, Malatang is still the crystallization of the wisdom of us Sichuan people. As Sichuanese, we are proud of it. 5. The future of Malatang: The future prospects of Malatang should be pretty good. Whether it is a bowl or hot pot style, as long as it is positioned well, it should not be a problem. Many people used to worry about the future of Malatang. After all, it is now very popular across the country. . But our point of view is: food is the most important thing for the people, and taste should be king! Think about it, hotpot has been popular for so many years and is still highly respected! But the requirements of the catering industry are also very high. Hot pot restaurants with poor taste will be eliminated, and the same is true for Malatang. Cooking skills are the most important, followed by geographical location, materials and other humanistic factors that will affect your success or failure. We have nearly 1,000 apprentices across the country. 300, but only 70 of them are doing business, of which 40 are doing good business, 30 are still in the wandering stage due to some subjective or objective factors, and the remaining 30 have given up business because they are not businessmen at all or are afraid of hardship. After all, catering is a relatively hard industry. You go to bed late and get up early every day. Some people who are used to sitting in an office and fearing hardship simply cannot afford it. The snack industry itself is a very hard industry. Although the threshold is low, it still requires fighting spirit and spirit! We are all workers. We use our wisdom and hands to build our own future. We don’t fantasize about anything. We just need to do things down-to-earth and run our store with all our heart. Only in this way can we develop