Mala sauce
(麻辣, Mala hotpot)
Mala is a brothy, spicy sauce consisting of Sichuan peppercorns, chili peppers, oil, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties. The sauce is so spicy that it is even implicated in its name, the term málà literally meaning numbing and spicy, caused by the Sichuan peppercorns.
Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood.
The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.
Serve with
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Mala sauce Authentic recipe
This recipe combines roasted peanut oil, which bears a rich, nutty scent, Sichuan pepper, and Chinese chilies with some selected spices and ingredients for a traditional mala sauce.
WHERE TO EAT The best Mala sauce in the world (according to food experts)
