Maocai is roughly divided into three categories: hot pot type maocai, white water type maocai and brine type maocai. Different from some Maocai that are heavy in flavor and oily, the two Maocai restaurants introduced today have a slightly lighter flavor, with aroma as the main co

2024/05/2219:33:32 food 1825

Maocai can be roughly divided into three categories: hot pot type Maocai, white water type Maocai and brine type Maocai. Different from some Maocai that are heavy in flavor and oily, the two Maocai restaurants introduced today have a slightly lighter flavor, with aroma as the main component and spicy as the supplement. It is suitable for those with a light mouth.

Zhiwei Maocai

This Maocai was brought to eat by friends before. It is located in an alley, and there are some older communities nearby. To be honest, parking is not convenient and the location is a bit remote. There are many employees near the airport and surrounding residents who come to have a casual meal. Although the business is not so popular that there are queues, it is basically full during meal time.

I personally think that Zhiwei Maocai is a fragrant type of Maocai. The overall taste is not that strong, and the spiciness can be said to be relatively low. What is more distinctive is that it provides a dipping plate, and the hot dishes are cooked through the dipping plate. To enhance its own aroma and salty taste. The maocai itself is quite refreshing and delicious. The beef tastes good. There is not much mixing of ingredients, and the slices still have a good texture and taste. Personally, I think Fei Niu is average, it should be the synthetic kind, so I don’t recommend it. There is no big problem with other vegetarian dishes. In summary, the portion size is okay, the price/performance ratio is pretty good, the aroma is just right, and the food is not greasy.

Address: Shop No. 133, Building 1, Longqiao Community, No. 986, South Section of Chengshuang Avenue

Chicken Soup Maocai

This store has experienced "three visits to the thatched cottage" from seeing it on the omnipotent Douyin to tasting it in person. itch. The first time I went there happened to be a day off for the shop, and the second time I arrived at noon, the boss said that the ingredients were not ready yet and could only be eaten at night, so I came back in frustration. The third time I went there, I finally tasted it.

The location is actually quite easy to find. It's right next to the Wuliguan Hotpot Niushikou store. The shop is not big, with 7-8 tables. It is mainly run by two elderly people. It is also an old shop for more than 10 years. There are also many famous and delicious delicacies in the surrounding area, such as Tiemen Miscellaneous Sauce Noodles , Wu Mei and Huiwei Mao Roast Duck, etc. It is not easy to maintain a certain popularity in a place where the location is not advantageous and there are many delicious food around. Firstly, it is not easy, and secondly, it must have its own characteristics.

The characteristic of the maocai here is that it is not heavy on oil, and the taste is not so pursuit of the spicy feeling in the mouth and the mellowness of the red oil, but the overall taste is not tasteless. It relies on chicken soup and stick bone soup as the base soup, with red oil. Auxiliary, it is true that Maocai has a better balance of aroma and spiciness. Secondly, the dishes are relatively simple. The beef has a taste between tender and tough. The bean sprouts underneath are also relatively crisp and tender. The quality It's still okay, and the price is still normal. There are also some specialty stir-fry dishes to choose from.

Address: No. 36, No. 5 East Section 4, Second Ring Road, Niushikou Street

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