Mala Tang
A Sichuan street food with a real working-class origin among Yangtze River boat trackers and dockworkers, who cooked cheap ingredients together in a shared pot with Sichuan peppercorn and chili to fight the damp, cold river-trade conditions, an origin tied more precisely to the Yangtze river-trade region generally, sometimes specifically Leshan, rather than only Chongqing. It's genuinely distinct from hot pot, not just a smaller version of it: mala tang is self-serve and single-portion, with diners picking skewered ingredients cooked to order in individual bowls, while hot pot is a shared, communal pot simmering at the table for a group — mala tang is often described as hot pot for one, and is considered its predecessor.
⚠ Contains: Sesame, Soy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 liter beef tallow or light herbal broth
- 3 tbsp Sichuan peppercorns
- 6 dried chiles
- 2 tbsp Pixian doubanjiang
- Assorted skewered vegetables (lotus root, mushrooms, greens)
- Tofu and tofu skin
- Thinly sliced beef or lamb
- Noodles
- Sesame paste, for the dipping sauce
Steps
- Build the broth by simmering the tallow or stock with Sichuan peppercorns, dried chiles, and doubanjiang until deeply fragrant.
- Skewer or portion out the vegetables, tofu, and meat.
- Simmer each skewer or portion in the hot broth until just cooked through.
- Transfer to a bowl with a ladle of the broth.
- Serve with sesame paste dipping sauce on the side.