User:Xiong Ruoyao

期末论文

麻辣烫

概述

麻辣烫是一道风靡中国大江南北的美食，在中国各个城市的街头巷尾都能看见它的身影。它本质上是一种“自选式”的火锅快餐：顾客从琳琅满目的食材架上，亲手挑选各类蔬菜、豆制品、丸子、肉类和主食，交给店家在一锅用数十种香料熬成的秘制汤底中烫熟。它的灵魂就在于“麻”、“辣”、“烫”交织的味觉冲击——花椒的酥麻、辣椒的醇香与滚烫的温度相互作用，构成了这道美食。

然而，麻辣烫的文化内涵远比其味道层次更为丰富。由长江流域的码头市井中的劳动者出于便捷的驱寒之需，将肉类、蔬菜等拌在一起,做成一道美味的小吃。伴随人口的流动和社会的不断变迁，由于当地的饮食习惯和独特的气候条件不同，人们对它进行了相应的改良。麻辣烫的发展变迁体现了中国地域文化的多样与融合：在四川，它保留了围炉共食的饮食习惯；北上传至东北后，与浓香的骨汤、醇厚的麻酱结合，演变为更加标准化、快餐化的国民饮食，受到了广大食客的喜爱；西进至甘肃，与当地特色的油泼辣子结合，独具一番风味。一碗麻辣烫，它承载的不仅是味蕾的欢愉，更是普通中国人关于生计、迁徙、创新与归属感的故事。它用最平民、最真实的方式，诠释了中华文化海纳百川、和而不同的智慧与精神。

起源

麻辣烫起源于‌中国四川省乐山市五通桥区牛华镇‌，其雏形可追溯至清代盐业时期。清末和民国时期，牛华镇作为盐商大贾聚会之地，招待远客名流时必设盛筵。从沙湾头开始，沿江分布着许多码头，一年到头都停满了运煤和运盐的船只。制盐需要消耗大量煤炭，这带动了繁盛的运输业，也聚集了许多盐工和船工。他们劳动繁重，体力消耗快，因此沿途便应运而生了许多小吃摊，为他们提供能快速补充体力的吃食。而麻辣烫的起源，则与当地盐井的一项传统密不可分。数百年来，盐井汲卤主要依靠水牛。那些因年老而被淘汰的牛，便被宰杀食用。在寒冷的盐灶边，工人们支起大锅，用麻辣香料熬汤，将牛肉和各种蔬菜一同煮进去。锅中热气腾腾，香气四溢，吃起来辣而不燥，滋味醇厚。这种既方便又驱寒饱腹的吃法，便是麻辣烫最初的由来。 久而久之，这种烹饪方式逐渐从盐工的日常饮食走向市井街头巷尾，成为百姓喜爱的风味小吃。摊主们根据顾客口味调整麻、辣、鲜、香的比例，用慢火熬制汤底，配以本地新鲜蔬菜、豆制品和杂粮面食，既保留了原始的鲜香口感，又丰富了食材层次。晚上，街头巷尾的麻辣烫摊前便坐满了食客，那一碗碗热气腾腾的麻辣烫带给人们的不仅是味觉的享受，更是心灵上的温暖慰藉。这种饮食文化，随着时代演进不断融合创新，最终走出牛华，走向全国。

制作过程

汤底的制作——鲜香的关键

  高汤的熬制：普遍采用猪骨或鸡骨，经过冷水浸泡、焯水去腥后，然后与清水、姜、葱一同用小火慢炖数小时。这个过程是为了将骨骼中的胶原蛋白和风味物质析出，形成色泽乳白、口感醇厚的高汤。这是麻辣烫汤底鲜香醇厚的关键。这是川渝地区经典麻辣烫风味的基础。

麻辣底料的炒制——风味的核心

  核心原料：豆瓣酱（如郫县豆瓣酱）、干辣椒、花椒，以及多种香料（如八角、桂皮、香叶等）。以经典川味为例，核心在于炒出红油和香味。菜籽油烧热后，依次投入葱、姜、蒜及数十种香料爆香，再加入核心的郫县豆瓣酱和干辣椒节，用小火耐心翻炒，直至炒出诱人的亮红色和混合香气。这个过程将各种香料的风味激发并融合，形成层次丰富的“底味”。炒好的底料汇入高汤，便完成了风味的第一次融合。

食材的选择与烫煮——万物皆可烫

  常见食材：通常包括蔬菜（如娃娃菜、菠菜、土豆片、藕片、西兰花等）、各类丸子、豆制品（豆皮、豆泡）、肉类以及方便面、粉丝等主食。麻辣烫中食材的烫煮顺序和时间也大有讲究。耐煮的根茎类（土豆、莲藕）、豆制品（豆干、腐竹）及各类肉丸需先下锅；而嫩叶蔬菜、菌菇、预处理的肉类（如腌制过的肉片）则在起锅前短时烫熟。这种处理确保了所有食材都能达到各自最佳的口感状态，不会因久煮而软烂，或因时间不足而夹生。一些食材会进行预加工以提升风味，如土豆、藕片需浸泡防止氧化，牛肉片会用蛋清和淀粉上浆以保持滑嫩。为了保持所有食材的最佳口感，需要先煮耐煮的，后放易熟的。例如，先下丸子和土豆片，煮几分钟后再加入绿叶蔬菜和肥牛卷。

最后的调味与呈现——个性化呈现

出锅后的调味是麻辣烫风味的个性化呈现。地道的麻辣烫在出锅后常会加入芝麻酱和蒜泥来调和风味、增加醇厚口感。一些做法也会加入香油、花生碎和香菜等，使得麻辣烫风味更加醇香。食客们可根据自身饮食偏好来选择添加不同的小料，这同时也是麻辣烫的点睛之笔。

当今发展

甘肃天水麻辣烫

  2024年2月13日，一位网名“一杯梁白开”的天水女大学生，在街边麻辣烫店随手拍摄了一段7秒短视频，并配文“建议全国普及甘肃麻辣烫”。这条视频因展现的食物色泽诱人、情感真实，而一夜之间爆火。天水麻辣烫的灵魂就在于当地特色的辣椒——甘谷辣椒，它肉厚油多，制成的辣椒面经特定油温泼烫后，激发出浓郁焦香，辣味醇厚却不刺激，使得甘谷油泼辣子香而不燥、色泽红亮。同时，天水人使用的特产于甘肃武都的大红袍花椒麻味醇厚，香气浓郁，让汤底麻味口感更加丰富。它与甘谷辣子共同构成了天水麻辣烫的“鲜、香、麻、辣”。而且，在食材方面，甘肃定西特产的高淀粉土豆加工成的的宽粉与手擀粉爽滑筋道、挂汁力强，也是食客们的必点单品。除此之外，这碗麻辣烫中还增添了许多本地特有的蔬菜，如秦安豆腐、康县木耳、高原夏菜等。

东北麻辣烫

在成为网络热点前，它早已通过杨国福、张亮等发源于黑龙江宾县的连锁品牌渗透全国。截至2025年初，全国麻辣烫门店已达15万家。广泛的线下门店为它积累了庞大的消费群体和口味认知。浓稠酱汁裹满食材的“黏糊”视觉效果，极易在短视频平台引发食欲和传播。“刘文祥”等品牌凭借量大实惠的特点，也加速了传播。东北麻辣烫是北方在引入川渝美食后，结合本地口味与物产，减少传统川味麻辣烫中的辣椒和辣椒油，创新出的一种“温和版”麻辣烫。它更偏重香不重辣，特点就在于芝麻酱。在一碗麻辣烫中加入大量特制的芝麻酱，让麻辣烫变得浓稠、挂汁、“黏糊”。它的汤底区别与其他类型的麻辣烫则是在炒好底料后加入纯牛奶一同煮汤，使汤底口感顺滑、味道香浓。许多地道吃法还会加一勺白糖，形成“咸中带甜”的底味。东北麻辣烫的标志性食材则是玉米碴子面，这是一种口感软糯筋道的玉米面。它极能挂住浓稠的麻酱汤汁，也是饱腹感的关键。

益阳麻辣烫

湖南益阳麻辣烫的特色在于其独特的“围炉共食”形式和根植于湘菜传统的“鲜香卤辣”风味。它更像是一场街头社交聚会，而不是一份快餐。益阳麻辣烫最大的特点是顾客围坐在一个中央大涮锅旁，像吃流水席一样。大家想吃什么就从锅里拿，素不相识的人也能边吃边聊，气氛非常热闹。它的汤底是用大骨、鸡架等熬成的高汤打底，再加入几十味天然香料。锅中不分“微辣、中辣”，大多是统一的本地红汤辣，汤汁卤香浓郁。它的食材也有自身的特色，许多食材（如鸡爪、鸭爪、心肺、肥肠）会提前卤制，本身就已入味，在汤锅里煮过后口感与味道都更加诱人。除此之外，它的点单方式也很独特，耐煮的串串泡在锅里自取；青菜、红薯粉等不耐煮的，可以直接跟老板下单烫好后送来。店里通常没有精致的环境，大家坐在小凳子上，面对着热腾腾的锅，享受着这独有的市井味。

文化意义

麻辣烫的意义远超食物本身，它既是平民饮食文化的缩影，也是当代中国社会活力与变迁的生动写照。麻辣烫诞生于码头盐场、纤夫船工的劳作间隙，其本质是劳动者的快捷美食，具有强烈的平民色彩。它价格亲民，形式不拘一格。无论是乐山的“围锅涮串”，还是益阳麻辣烫的“围炉共食”，都拉近了食客间的距离，承载着浓浓的人情味和烟火气。

麻辣烫的发展史，也是一部生动的文化适应与创新史。不同地区的麻辣烫，体现了人们生活方式、饮食习惯、文化的不同，反映了地域特色与文化自信。甘肃天水的麻辣烫通过突出地方食材和烹饪方式，成为当地文化推广的名片，体现了人们对优秀传统文化的认同与创新；东北地区对四川麻辣烫的改良，如采用骨头汤底和芝麻酱，创造出更符合本地口味的风格，这种“口味重塑”不仅满足了个性化需求，也强化了地域饮食文化的独特性。‌这个过程也引发了关于“正宗”的讨论。这也恰恰说明，美食的生命力不在于固守，而在于包容与融合。每一种成功的地方流派都是对原创的致敬与再创造，证明了饮食文化在流动中演化的强大活力。

参考文献

刘峥,and 程伯全. "千年盐城麻辣滚烫 探索“舌尖上的川味传奇”" 中国食品安全报 2025-05-29, B03, 市场资讯.

刘旻熹,李乐豪,and 赵熙敏. "符号互动论视角下甘肃形象的塑造与传播——基于抖音平台天水麻辣烫“出圈”的分析." 西部广播电视 46. 06 (2025): 57-60.

孙双双. "麻辣烫：惊艳冬奥的传统美食." 中国食品工业 . 04 (2022): 86-87.

术语

the communal, shared-pot dining style 围炉共食的习惯

broth 高汤

Pixian bean paste 郫县豆瓣酱

sesame paste 芝麻酱

Gangu chilies 甘谷辣椒

corn grit noodles 玉米碴子面

a sense of community and the warmth 人情味和烟火气

问题

1.麻辣烫是什么？

2.麻辣烫鲜香的关键是什么？

3.麻辣烫的起源地是哪里？

4.是什么原因产生了独具地区特色的麻辣烫？

答案

1.麻辣烫是一种起源于中国四川的街头小吃，以“麻、辣、烫”为特色，食材丰富、汤底浓郁，食客可自选菜品煮熟后食用‌。

2.麻辣烫的鲜香风味的核心在于汤底的鲜美。他的汤底主要是由猪骨或鸡骨，再添加辣椒、花椒、牛油及多种香料熬制而成。

3.麻辣烫的起源地是中国四川省乐山市牛华镇，清末民初由船工和纤夫发明。他们用瓦罐煮野菜、牛杂，加花椒辣椒驱寒祛湿，形成早期“串烫”雏形。‌‌

4.麻辣烫传播到各地后，为适应当地口味和物产，进行了本土化改良，不同地区的麻辣烫体现了地区不同的气候条件与饮食习惯。

Malatang

Overview

Hot and spicy soup, or "malatang," is a wildly popular dish found across China, from major cities to small-town streets. At its core, it's a customizable, fast-food version of hot pot: customers pick their own ingredients—a colorful array of vegetables, tofu, meatballs, meats, and noodles—from a display, and hand them to the vendor to be cooked in a secret broth simmered with dozens of spices. Its essence lies in the combined sensation of ma (numbing), la (spicy), and tang (hot)—the tingling numbness of Sichuan peppercorn, the deep aroma of chili, and the steaming temperature all work together to create its signature experience.

Yet, malatang carries a cultural weight that goes beyond its layers of flavor. It traces its roots to the docks along the Yangtze River, where laborers created a convenient, warming meal by tossing meat and vegetables together. As people moved and society changed, the dish was adapted to fit local tastes and climates. Its evolution reflects the diversity and blending of China's regional cultures. In Sichuan, it kept the communal, shared-pot dining style. Traveling north to places like Northeast China, it merged with rich bone broths and hearty sesame paste, becoming a more standardized, fast-food staple loved by many. Heading west to Gansu, it blended with the local specialty of chili oil, gaining a unique character. A bowl of malatang offers more than just a treat for the taste buds; it tells a story of ordinary Chinese life—of hard work, migration, innovation, and a sense of belonging. In its humble, unpretentious way, it embodies the Chinese cultural wisdom of embracing diversity and finding harmony within difference.

Origins

Malatang originated in Niuhua Town, Wutongqiao District, Leshan City, Sichuan Province. Its early form dates back to the salt industry during the Qing Dynasty. In the late Qing and early Republican periods, Niuhua Town was a gathering place for wealthy salt merchants who hosted lavish feasts for guests. Starting from Shawantou, numerous docks lined the river, bustling year-round with boats transporting coal and salt. Salt production required vast amounts of coal, fueling a thriving transport industry and drawing many salt workers and boatmen. Their labor was intense, and they needed quick, energizing meals, leading to the rise of food stalls along the waterways.

The dish is closely tied to a local tradition from the salt wells. For centuries, water buffalo were used to draw brine from the wells. Older buffalo past their working years were slaughtered for food. To ward off the cold near the salt furnaces, workers set up large pots, simmering broth with spicy aromatics and cooking beef and various vegetables together. The pots steamed with heat and rich aroma, creating a dish that was spicy yet not overpowering, with a deep, satisfying flavor. This convenient, warming, and filling meal is considered the earliest version of malatang.

Over time, this cooking style moved from the salt workers' daily meals to the street stalls, becoming a popular local snack. Vendors adjusted the balance of numbness, spice, freshness, and aroma to suit different tastes, simmering the broth over a low flame and pairing it with fresh local vegetables, tofu products, and noodles. This kept the original savory taste while adding more variety. Evenings would find these street-side malatang stalls full of customers. Each steaming bowl offered not just a flavorful experience but also a comforting warmth. This food culture continued to evolve, blending and innovating, until it eventually spread from Niuhua Town to the rest of the country.

Making Process

Making the Broth – The Key to Richness

The broth is typically made from pork or chicken bones. The bones are soaked in cold water, briefly boiled to remove any impurities, then simmered gently for several hours with fresh water, ginger, and scallions. This slow simmering draws out the collagen and flavors from the bones, resulting in a milky-white, rich, and mellow broth. This forms the essential flavorful base, especially for the classic Sichuan-style malatang.

Preparing the Spicy Base – The Heart of the Flavor

Core ingredients include fermented bean paste (like Pixian bean paste), dried chilies, Sichuan peppercorns, and various spices (like star anise, cinnamon, and bay leaves). For the classic Sichuan taste, the goal is to draw out the red oil and fragrance. Rapeseed oil is heated, then scallions, ginger, garlic, and the spices are added and fried until fragrant. The key Pixian bean paste and dried chili sections are then added and stir-fried patiently over low heat until a bright red color and complex aroma develop. This process releases and blends the flavors of all the spices, creating a layered foundational taste. This prepared base is then combined with the broth, completing the first stage of flavor fusion.

Selecting and Cooking the Ingredients – Almost Anything Goes

Common ingredients include vegetables (like napa cabbage, spinach, potato slices, lotus root, broccoli), various meatballs, tofu products (tofu skin, fried tofu puffs), meats, and staples like instant noodles or glass noodles. The order and timing for cooking the ingredients matter. Sturdy items like root vegetables (potatoes, lotus root), tofu products (dried tofu, tofu sticks), and meatballs go in first. Tender leafy greens, mushrooms, and pre-prepared meats (like marinated slices) are added briefly just before serving. This ensures everything reaches its ideal texture—nothing gets overcooked and mushy or stays undercooked. Some ingredients are prepped in advance to enhance flavor, like soaking potato and lotus root slices to prevent browning, or coating beef slices with egg white and starch to keep them tender.

Final Seasoning and Serving – A Personal Touch

The seasoning added just before serving is where malatang becomes personalized. In traditional versions, sesame paste and minced garlic are often added to balance and enrich the flavor. Some versions also include sesame oil, crushed peanuts, and cilantro, making the dish even more aromatic. Customers can choose from various condiments based on their preference, which truly puts the finishing touch on the bowl.

Current Developments

Tianshui, Gansu Malatang

On February 13, 2024, a college student from Tianshui with the username "One Cup of Liangbaikai" filmed a 7-second video at a local malatang stall and posted it with the caption, "Gansu malatang should be available everywhere." The video, showing enticing food with genuine appeal, went viral overnight.

The soul of Tianshui malatang lies in its local chili peppers—Gangu chilies. They are fleshy and oily. Ground chili powder made from them is poured over with oil at a specific temperature, releasing a rich, toasty aroma. The resulting chili oil is fragrant but not harsh, with a bright red color. At the same time, locals use specialty "Dahongpao" Sichuan peppercorns from Wudu, Gansu, known for their potent numbing sensation and strong aroma, enriching the broth's flavor profile. Together with Gangu chili oil, they create the signature "fresh, fragrant, numbing, spicy" taste of Tianshui malatang. Key ingredients include wide noodles and hand-pulled noodles made from high-starch potatoes native to Dingxi, Gansu. These noodles are pleasantly chewy and excellent at holding the sauce, making them a must-order item. The bowl is also filled with local produce like Qin'an tofu, Kang County wood ear mushrooms, and plateau summer vegetables.

Northeast China Malatang

Long before trending online, it had already spread nationwide through chains like Yang Guofu and Zhang Liang, which originated in Bin County, Heilongjiang. By early 2025, there were about 150,000 malatang restaurants across the country. Their extensive physical presence built a large customer base and established taste recognition. The "sticky" visual effect of thick sauce coating the ingredients easily sparks appetite and sharing on short-video platforms. Brands like "Liu Wenxiang," known for generous portions and good value, have also fueled its popularity.

Northeast malatang is a "milder version" created when Northern China adapted Sichuan-style malatang to local tastes and ingredients, reducing the amount of chili and chili oil. It emphasizes fragrance over intense heat, with its key feature being sesame paste. A generous amount of specially prepared sesame paste is added to the bowl, making the broth thick, clingy, and "sticky." Another difference lies in the broth: after stir-frying the base, pure milk is added to simmer, resulting in a smooth, rich flavor. A common local touch is adding a spoonful of sugar, creating a savory-sweet base. The signature ingredient is corn grit noodles—a type of soft yet chewy corn noodle. They hold the thick sesame paste sauce exceptionally well and are key to the dish's filling nature.

Yiyang, Hunan Malatang

Yiyang malatang stands out for its unique "communal pot" dining style and its "fresh, fragrant, braised-spicy" flavor rooted in Hunan cuisine traditions. It feels more like a street-side social gathering than fast food.

Its biggest feature is customers sitting around a central large pot, much like a flowing banquet. Everyone picks what they want to eat directly from the pot. Strangers can chat while eating, creating a lively atmosphere. The broth starts with a base simmered from pork bones, chicken frames, and others, then infused with dozens of natural spices. There's usually no choice of spice level—most pots serve the same local-style red spicy broth with a rich, braised aroma. The ingredients are also distinctive. Many items, like chicken feet, duck feet, lungs, and intestines, are pre-braised, making them flavorful on their own. Cooking them in the pot further enhances their texture and taste. The ordering method is unique too. Skewers of items that can withstand longer cooking bob in the pot for self-service. Greens, sweet potato noodles, and other quick-cooking items are ordered directly from the vendor, who cooks and serves them. The setting is usually no-frills—small stools around a steaming pot, where people enjoy this uniquely down-to-earth experience.

Cultural Significance

Malatang’s significance goes far beyond food. It is both a reflection of everyday culinary culture and a vivid snapshot of contemporary Chinese society's dynamism and changes. Born during the breaks of laborers like dockworkers and boat trackers, it was essentially fast food for the working class, carrying strong grassroots appeal. It is affordable and flexible in form. Whether its the "pot-side skewer dipping" in Leshan or the “communal pot” in Yiyang, it brings people closer, filled with a sense of community and the warmth of everyday life.

The history of malatang's development is also a story of cultural adaptation and innovation. Different regional styles reflect variations in local lifestyles, dietary habits, and culture, showcasing regional identity and cultural confidence. Tianshui malatang in Gansu highlights local ingredients and cooking methods, becoming a calling card for promoting local culture. This reflects people's recognition and innovative application of their own excellent traditions. Northeast China's adaptation of Sichuan malatang—using bone broth and sesame paste to create a style more suited to local palates—is a form of "flavor reinvention." This not only meets personalized needs but also strengthens the uniqueness of regional food culture. This process has also sparked discussions about what is "authentic." This very debate illustrates that the vitality of cuisine lies not in rigidity but in inclusivity and fusion. Every successful regional variation is both a tribute to and a recreation of the original, proving the powerful dynamism of food culture as it evolves through movement and exchange.

References

刘峥,and 程伯全. "千年盐城麻辣滚烫 探索“舌尖上的川味传奇”" 中国食品安全报 2025-05-29, B03, 市场资讯.

刘旻熹,李乐豪,and 赵熙敏. "符号互动论视角下甘肃形象的塑造与传播——基于抖音平台天水麻辣烫“出圈”的分析." 西部广播电视 46. 06 (2025): 57-60.

孙双双. "麻辣烫：惊艳冬奥的传统美食." 中国食品工业 . 04 (2022): 86-87.

Terms

the communal, shared-pot dining style 围炉共食的习惯

broth 高汤

Pixian bean paste 郫县豆瓣酱

sesame paste 芝麻酱

Gangu chilies 甘谷辣椒

corn grit noodles 玉米碴子面

a sense of community and the warmth 人情味和烟火气

Questions

1.What is malatang?

2.What is the key to malatang's fresh and fragrant flavor?

3.Where did malatang originate?

4.What has led to the development of distinct regional styles of malatang?

Answers

1. Malatang is a type of street food that first appeared in Sichuan, China. It is known for its distinct "ma" (numbing), "la"(spicy), and "tang" (hot) qualities. Diners can pick their favorite ingredients from a wide selection, which are then cooked in a flavorful, robust broth.

2. What makes malatang so delicious is its savory soup base. This broth is usually made by slowly cooking pork or chicken bones. To build layers of flavor, cooks add ingredients like chili peppers, Sichuan peppercorns, beef fat, and a mix of aromatic spices.

3. This dish has its roots in Niuhua Town, Leshan City, which is in China's Sichuan Province. Its story begins in the late Qing Dynasty and early Republic of China era. Back then, local boat trackers and laborers would prepare meals by simmering foraged greens and inexpensive cuts of meat in simple clay pots. They seasoned these pots with Sichuan peppercorns and chilies, which helped them cope with the cold, damp working conditions. This simple, hearty practice is considered the early form of the "skewer-style" hot pot we know today.

4. As malatang traveled beyond Sichuan, it naturally changed to suit local tastes and the ingredients available in different places. Because of this, the malatang you find in various regions of China often reflects the local climate and what people in that area traditionally like to eat.