Mala xiang guo
Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", is a Chinese dish prepared by stir frying. 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.
| Type | Stir fry |
|---|---|
| Place of origin | China |
| Region or state | East Asia |
| Main ingredients | Meat, seafood, vegetables, tofu, fuzhu, fensi, etc. |
Mala xiang guo was introduced by the Burmese Chinese people to Myanmar, and is now a popular dish there, where it is called mala shan gaw (မာလာရှမ်းကော).
Mala xiang guo is a spicy and tongue-numbing dish that originated from the Tujia people of Jinyun Mountain in Chongqing, 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 flavour feature of Sichuan cuisine in southern China, which is known for its bold use of spicy ingredients. Although it is a spicy dish, it is popular all over China for its complex flavour profile and affordability.
It became a popular meal choice for lunch or dinner, as it is a hearty and savoury dish known for its spicy and tingling flavours. Mala xiang guo is served as a side dish or a main course, and paired with rice, 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 flavour combinations.