Maratang topping study

I joined the Malatang craze a bit late.
This is my third time.

I need to study the toppings and make sure to pick only the best ones next time!
First of all, I’m going all in on tofu.
These are hard to find elsewhere, and they taste amazing.

Taste ranking:
Fu zhu (dried beancurd sticks) > Dou fu pi (tofu skin) >>> Gan dou fu (dried tofu) >>>>>> Mian dou fu (noodle-like tofu)

Firmness ranking:
Gan dou fu >> Fu zhu > Dou fu pi >>>> Mian dou fu

Mian dou fu was way too soft for me—not my style!

I love veggies, so I added a ton, but I went overboard.
I could cut down on napa cabbage and bok choy.
I added a lot of bean sprouts as a noodle substitute, but they’re cheap, so I can keep piling them in next time.

Tried a bunch of random toppings.
The yellow rice cake stuffed with cream cheese and corn? Delicious.
Enoki and oyster mushrooms tasted exactly as expected.

Surprisingly, crab sticks, fish cakes, and shrimp balls didn’t go well with Malatang.
I’ll skip them next time!

Korean version⬇️

🇰🇷🍜마라탕 토핑 공부

"이 포스팅은 쿠팡 파트너스 활동의 일환으로, 이에 따른 일정액의 수수료를 제공받습니다."

하이디라오 소스로 만든 마라탕 - 기타 즉석요리 | 쿠팡