Mala Xiang Guo
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Mala xiang guo (), roughly translated into English as "spicy stir fry hot pot", is a Chinese dish prepared by
stir-frying Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries ...
. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot, stir-frying and adding seasoning. In restaurants, customers usually choose the ingredients (meat and vegetables) by themselves before the chef prepares the dish. The fiery dish originated from the Tujia people of Jinyun Mountain in
Chongqing ChongqingPostal Romanization, Previously romanized as Chungking ();. is a direct-administered municipality in Southwestern China. Chongqing is one of the four direct-administered municipalities under the State Council of the People's Republi ...
, China in the early 2000s. The name of the dish is self-descriptive, with "ma" meaning tongue-numbing and "la" meaning spiciness. The "spicy and tingling" sensation is a distinctive flavor feature of
Sichuan cuisine Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing munic ...
, which is known for its bold use of spicy ingredients. Although it is a spicy dish, it is popular all over
China China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...
for its complex flavor profile and affordability. Mala xiang guo is served as a side dish or a main course, and paired with rice or noodles or eaten on its own. Individuals can customize it to their taste preferences, adjusting the level of spiciness and adding different vegetables and meats to make it more filling or to create unique flavor combinations.


Description and ingredients

The dish features a variety of vegetables, meat and seafood stir-fried together in a rich spicy sauce. Typically, it is served in a large bowl and shared family-style with steamed rice. Mala xiang guo ingredients may include potatoes, lotus root, cauliflower, mushrooms, tofu, and other vegetables, and meats including chicken, beef, pork, and meatballs.
Szechuan peppercorn Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mejen ...
is essential in mala, providing both tingling sensation and citrusy, floral taste. The dry chili pepper imparts smoky, spicy flavors and fragrance to mala xiang guo. While every restaurant has its unique sauce recipe, they generally share common features, primarily comprising spiciness, fragrance, and numbingness.


History and origins

Mala xiang guo originated from the
Tujia people The Tujia (Tujia language, Northern Tujia: ''Bifjixkhar'' / ''Bifzixkar'', International Phonetic Alphabet, IPA: , Southern Tujia: ''Mongrzzir'', ; ) are an ethnic group and, with a total population of over 8 million, the eighth-largest Ethnic ...
in Jinyun Mountain,
Chongqing ChongqingPostal Romanization, Previously romanized as Chungking ();. is a direct-administered municipality in Southwestern China. Chongqing is one of the four direct-administered municipalities under the State Council of the People's Republi ...
, and it is a home-style dish that is popular locally. The dish is typically made with various seasonings in a large pot. When served to guests, variations often include the addition of meat, seafood,
bamboo Bamboos are a diverse group of mostly evergreen perennial plant, perennial flowering plants making up the subfamily (biology), subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family, in th ...
, and
tofu skin Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surf ...
. Recently, with its increase in popularity in China and Myanmar, mala xiang guo has expanded to include hundreds of different ingredients. Mala’s origins can be identified in the
Sichuan Sichuan is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Cheng ...
province of
southwestern China Southwestern China () is a region in the People's Republic of China. It consists of five provincial administrative regions, namely Chongqing, Sichuan, Guizhou, Yunnan, and Xizang. Geography Southwestern China is a rugged and mountainous region, ...
, known for its distinctive and spicy culinary traditions. Locals like to make a simple stir-fry of vegetables with seasoning condiments. When they have visitors, they enhance the dish with
meats Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, h ...
,
seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...
, crunchy
sausages A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with Edible salt, salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or ex ...
, and fragrant, tender
bamboo shoots Bamboo shoots or bamboo sprouts are the edible Shoot (botany), shoots (new bamboo culm (botany), culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables ...
. The sliced bamboo shoots are tender, the meat is well cooked, and the prefried yuba absorbs the richness of the other ingredients. The combination of is then put together to create the delightful and spicy dish known as mala xiang guo. Based on both spicy and dry pot dishes,
Sichuan Sichuan is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Cheng ...
chefs have refined mala xiang guo, making it more adaptable for restaurant operations.
Sichuan cuisine Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing munic ...
comes from its strong use of spices and chili, contributing to its distinct profile. Mala tang is a popular
Sichuan Sichuan is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Cheng ...
hot soup dish made with a variety of ingredients, including meat, seafood, vegetables, and tofu, distinguished by it pre-made broth heavily seasoned with
Szechuan peppercorn Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mejen ...
and chili. Mala tang and mala xiang guo are both popular
Sichuan Sichuan is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Cheng ...
dishes, but the main difference between them is the cooking method. Mala tang is poached in hot broth, while mala xiang guo is stir-fried. This means that mala tang is generally healthier, as it contains less oil. However, mala xiang guo is often more fragrant, as the ingredients are cooked in a wok with a variety of spices. Mala crab is another way to enjoy mala, but is often overlooked in favor of more popular seafood dishes such as
chili crab Chilli crab (; Malay: ''ketam cabai'', ''ketam cili'') is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The widely known version of chili crab today could be traced back to the 1950s i ...
, black pepper crab, and
salted egg A salted duck egg is an List of Asian cuisines, East Asian preserved food product made by soaking duck egg (food), eggs in brine or packing each egg in damp, salted charcoal. In Asian supermarkets across the Western world, these eggs are someti ...
crab. Mala xiang guo can be made with a variety of ingredients to suit different tastes, making it a popular choice for people with different
nutritional Nutrition is the biochemical and physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into macro- and micro-) which can be metabolized t ...
limitations and preferences. Moreover, it became popular in the 1980s and went global in the 2000s, which is now a staple of
Sichuan cuisine Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing munic ...
. Mala xiang guo restaurants are gaining popularity in
Southeast Asia Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Au ...
since they offer a unique and delicious dining experience that appeals to both locals who want to try something new and Chinese visitors who are seeking the taste of home. The mala trend began in
Singapore Singapore, officially the Republic of Singapore, is an island country and city-state in Southeast Asia. The country's territory comprises one main island, 63 satellite islands and islets, and one outlying islet. It is about one degree ...
, where mala
restaurants A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in app ...
have appeared across the country. Mala xiang guo has been popularized by Sino-Myanma throughout
Myanmar Myanmar, officially the Republic of the Union of Myanmar; and also referred to as Burma (the official English name until 1989), is a country in northwest Southeast Asia. It is the largest country by area in Mainland Southeast Asia and has ...
, where it is called ''mala shan gaw'' ().


Types

Mala xiang guo, a popular Chinese dish, typically consists of various ingredients stir-fried in a spicy, numbing sauce known as mala sauce. While it is traditionally a stir-fry dish, some variations incorporate different bases such as soup or salad.


Soup base

Mala hot pot soup originated in the
Sichuan Sichuan is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Cheng ...
province in China. The region is well-known for its spicy cuisine, with mala hot pot soup being one of its most popular meals. According to the story, the soup was made by fishermen looking for a warm meal on a cold day. They boiled water, added herbs and spices, and created a tasty and warming soup that became a popular dish among the locals. As time passed, the mala hot pot soup recipe became more elaborate. Nowadays, the soup comes in numerous variations with different spices and ingredients. The soup can be made with pork, beef, chicken or even vegetable base. Ingredients such as meats, seafood, mushrooms, carrots, lotus roots, leafy greens can be added based on the diner's choice. Thinly sliced meats are recommended to ensure even and swift cooking. Common meat options for mala hot pot consist of beef (sirloin, ribeye, or flank steak), pork (shoulder or belly), and lamb (shoulder or leg); spice options include soy sauce, rice wine and garlic. Popular vegetable choices include leafy greens (spinach,
napa cabbage Napa cabbage (''Brassica rapa'' subsp. ''pekinensis,'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has al ...
, baby
bok choy Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage ('' Brassica rapa'' subsp. ''chinensis'') cultivated as a le ...
), root vegetables (carrots,
lotus root ''Nelumbo nucifera'', also known as the pink lotus, sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more of ...
) and mushrooms (
shiitake The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...
,
enoki ''Flammulina filiformis'', commonly called enoki mushroom, is a species of edible agaric (gilled mushroom) in the family Physalacriaceae. It is widely cultivated in East Asia, and well known for its role in Japanese and Chinese cuisine. Unti ...
,
oyster mushrooms ''Pleurotus'' is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, '' P. ostreatus''. Species of ''Pleurotus'' may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated ...
). To make the taste and texture more complete, toppings such as tofu, eggs and noodles can be used.


Salad base

In recent years, there has been a widespread belief that traditional hot pot's popularity has decreased significantly, while dry hot pot has emerged as the dominant
food trend Food trends are the changes and shifts in consumer preferences, behaviors, and consumption patterns related to food and beverages. These trends can encompass a wide range of factors, including ingredients, flavors, cooking techniques, dining habit ...
. It developed the name "dry hot pot" due to the absence of a soup base, which distinguishes it from conventional Chinese mala hot pot. Mala xiang guo salad is a variation on the main dish, served as a chilled salad dressing or sauce. The salad includes tofu, vegetables, and/or cold noodles in mala dressing. Mala salad is frequently served in a shallow bowl or on a plate that emphasizes the ingredients' vibrant colours and textures. The mala dressing is poured over them to create a fiery taste.


Regional varieties

In different regions, the taste of mala xiang guo varies slightly depending on local culinary preferences and ingredient choice. For instance, in
Sichuan Sichuan is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Cheng ...
, the dish features a large use of
Szechuan peppercorn Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mejen ...
and a high level of spiciness. In some locations, a milder version is available. Ingredients can also vary based on local vegetables, meats and seafoods, and traditions. Mala xiang guo is served in a large wok. A variety of selected ingredients is stir-fried together in oil seasoned with dried red chili and
Szechuan peppercorn Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mejen ...
, usually combined with onions and ginger. It is a variation on
Chongqing ChongqingPostal Romanization, Previously romanized as Chungking ();. is a direct-administered municipality in Southwestern China. Chongqing is one of the four direct-administered municipalities under the State Council of the People's Republi ...
mala
hot pot Hot pot ( zh, c=, s=wikt:火锅, 火锅, t=wikt:火鍋, 火鍋, p=huǒguō, l=fire pot, first=t) or hotpot, also known as steamboat, is a dish (food), dish of soup/stock (food), stock kept simmering in a cooking pot, pot by a heat source on ...
. Hot pot or steamboat is widespread throughout China, with the numbingly fiery Sichuan style being the most popular. Mala hotpot involves boiling a variety of raw ingredients in a thick broth mixed with mala seasonings. Mala tang is a Chinese dish consisting of a variety of food items such as vegetables, meats and seafood on
skewers A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...
. These are dipped into a liquid hotpot of a spicy and numbing
broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...
made with chili, Szechuan peppercorn and various spices. It is usually garnished with
sesame Sesame (; ''Sesamum indicum'') is a plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for ...
seeds and
cilantro Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as ha ...
and is known for its flavorful taste. Mala maocai is also a dish originating from China that involves cooking various raw items such as vegetables, meats and tofu in a hot and numbing broth. It is comparable to hot pot but has intense taste due to a mix of additional spices. The dish is popular for its fiery taste. Mala xiang guo gained popularity not only in China but also globally, resulting in various popular shops worldwide. Different places in various countries offer their own versions of mala xiang guo.


See also

* Chongqing hot pot * Malatang


References

{{Reflist Chinese cuisine