Maocai is a stew-like dish originating from the Chinese city of Chengdu, in Sichuan.
It is composed of a variety of vegetables as well as meat and/or fish in a stock made of hot and spicy sauce.
Although it is similar to styles of hot pot common in this region, its chief difference lies in the fact that the ingredients are already cooked when served, and hence no simmering is done at the table.
1. Boil the water, add the seasoning packets.
2. Put all the ingredients into hot water, and wait for 3-5 minutes.
3. Enjoy it!