The history of Mao Liangfen can be traced back to 1942. At that time, the stall owner Mao Shengfa began to sell jelly in the millet market, until he was replaced by Mao Shengfa and his son in the 90s of the last century. In 2007, the cold powder stall was moved to Hongya Cave Scenic Area.

Maoliang powder belongs to Sichuan-style Liangfen, which is a gelatinous food made of vegetable starch as raw materials, which is completely different from pectin and seaweed jelly in coastal areas, and the taste is inclined to salty and spicy. In terms of production, the shopkeeper chooses rice and peas as raw materials for cold powder, grinds them into powder, adds hot water and alkali powder and stirs them fully to make them thick and gelatinized, and finally cools and sets them into strips for later use. Condiments are the finishing touch of the jelly, which is tasteless and soft and glutinous in taste, and can only rely on various condiments to enhance the flavor, so diners can add ingredients according to their own eating habits. Common condiments include chili, coriander, preserved eggs, tempeh paste and vinegar. It should be noted that the cold noodles in the store are often strong in alkaline taste and high in spiciness, so those who mind it are recommended to stop tasting it lightly, or order other snacks such as cold noodles and cold cakes.

Years of operation have accumulated many fans, and many old diners come to visit every day, adding a lot of human touch to the store. However, the shop is very small, there is no indoor dining space, and there is only a set of simple tables and chairs outside the door, which is very inconspicuous compared to other restaurants, so you should pay attention when visiting.