It took only one year for Malatang on the side of the road to become a popular Chuanchuan incense in Chengdu, and it has far surpassed Yulin Chuanchuan Xiang, Yuan Ji Chuanchuan Xiang and other old brands in terms of food innovation and dining environment creation.

If there's one that deserves a three-hour queue, it's the side of the road. The flavor of the pot base and dipping sauce should be both distinctive and in line with the taste of the public, and the side of the road can win in both aspects. The essence of the bottom of the incense pot is that the fragrance is not spicy, too spicy is easy to cover up the freshness of the ingredients, and too light and less fragrant at the bottom of the pot. There are two kinds of pot bottoms on the side of the road, the traditional pot bottom uses butter as the pot base, which has a strong flavor, especially suitable for diners who like spicy and heavy mouths, shabu meat ingredients, butter wraps the ingredients, adding freshness and enjoyment, and the oil is heavy and spicy. The base of the classic pot is made of rapeseed oil, with dried chili, pepper, star anise and other seasonings, compared with the bottom of the butter pot, the taste is spicy and refreshing, and it is not easy to get greasy. The classic pot bottom is also the characteristic that distinguishes the roadside from the ordinary skewer incense shop, and it is not salty after being cooked for a long time.

In terms of dipping sauce, different pot bottoms have different particularities. The traditional base of the pot is suitable for a dipping dish with dried chili peppers or sesame oil, because the bottom of the butter pot is spicy enough, and the sesame oil can not only neutralize the spiciness of the bottom of the pot, but also increase the taste of the ingredients. The classic pot base is best paired with the original soup, the chili powder and soybean and peanut flour in the dipping plate are the base, plus the soup at the bottom of the pot, the soybean and peanuts reduce the spiciness of the soup base, and the ingredients are eaten together, the fragrance of peanuts blends with the ingredients, and the words fragrant and spicy are interpreted. The self-service seasoning area provides garlic, chives, coriander, crushed peanuts, light soy sauce, chili pepper, sesame oil and other seasonings, all of which are fresh on the same day, meeting the personalized needs of customers in the original taste.

The signature dishes on the side of the road are not as good as the liver of Xiaojun in the fifth district of the steel pipe factory, but they are enough to satisfy the taste buds of diners. Tender beef has always been the signature of the roadside, each slice of meat is fresh and ruddy and shiny, the meat is marinated in seasoning, and the flavor is added after shabu-shabu. The county liver is also a popular dish, and the pigeon county liver is pickled to make the taste more crisp than the chicken county liver. Dishes such as fat sausages, chicken skin, wing tips, and folded ear roots (Houttuynia cordata) are all must-haves for strings of incense. Some ingredients that cannot be skewered with long sticks, such as duck blood, duck intestines, hairy tripe, etc., are served in small bowls, and the price is calculated separately.

The specialty dishes are a variety of steamed dishes. Mao Cai, commonly known as a person's hot pot, is also a Sichuan special snack, the taste is similar to hot pot, each dish is packed in a bowl, sprinkled with coriander, millet spicy and other ingredients, full of spicy taste. Powder is a must-order when entering the store, the powder is made of sweet potato (red lotus), also known as "hot pot powder", the shape of the powder is wide and flat, the taste is silky and flavorful after cooking, and the noodles are chewy. Those who are not afraid of spicy food can try to take the rabbit waist, the rabbit waist of the store is called the rabbit waist of Huomao Sanzhang, that is, the rabbit waist after boiling in the vegetable pot, wrapped in a thick layer of chili powder, the rabbit waist is fresh and tender, but the spicy taste goes straight to the taste buds.

To be able to break out of the encirclement in a short period of time in Chengdu, which is full of strings of incense, does not rely only on taste. The basketball court, movie theater, barber shop, night market stall, commissary and other pictures jumped into the wall, put on a small wooden table, bench, and put an antimony pot (aluminum pot), as if you were in the string of incense stalls set up on the side of the road in the past, with a full sense of age. The dishes are filled with bamboo dustpans, and even snacks full of childhood memories of the post-80s generation are sold on the menu, such as popping candy, little raccoon crispy noodles, Mai Lisu, and shrimp crackers.

However, it is difficult to wait on the side of the road, and it is the norm to queue for 3 hours. If you don't have to worry about waiting for a table, you can only eat during the off-peak hours on weekdays, otherwise it will be full at 10 p.m. It is recommended to queue up online through the official WeChat public account on the side of the road, and you can also learn about the flop situation in real time, and you can get drinks or dishes if you queue for more than 30 minutes (the function only supports directly operated stores in Chengdu).