【双语】你好！中国 | 冒菜，是一个人的火锅

冒菜是一道以肉类、豆制品、青菜、海鲜、菌菇类作为主要食材制作而成的菜品，起源于成都，具有四川特色的传统小吃。

Maocai is a dish originated in Chengdu, made primarily with meat, soy products, vegetables, seafood, and mushrooms, representing a traditional Sichuan snack with distinctive characteristics.

冒菜最为讲究的吃法为“干碟”，即在小碟中放置干的辣椒粉，加上盐，味精等的调料，将锅里烫好的菜在干碟里轻轻一蘸，然后就可以送进嘴里，味道又香又辣，甚为可口。

The most particular way to enjoy Maocai is the "dry dish" method. This involves placing dry chili powder in a small plate, adding salt, monosodium glutamate, and other seasonings. The cooked ingredients are lightly dipped into the dry dish before being savored, resulting in a delicious and spicy flavor.

在这里用简短的话语介绍一下中国经典美食：冒菜和火锅的区别。冒菜与火锅的区别是，火锅是自己把肉类蔬菜手动下锅，冒菜是煮好之后端上桌直接吃。火锅通常几个朋友聚会一起吃，而冒菜则是一人份，所以说，冒菜，是一个人的火锅。

In brief terms, let's differentiate between two classic Chinese cuisines: Maocai and Hot Pot. The difference between Maocai and Hot Pot lies in the preparation method. Hot Pot involves manually putting meat and vegetables into the pot, while Maocai is served directly on the table after being cooked. Hot Pot is usually enjoyed in groups of friends, while Maocai is a single-serving dish. Therefore, Maocai is a hot pot for one.