📝 About This Recipe
Experience the legendary 'Mala' sensation—a harmonious collision of numbing Sichuan peppercorns and scorching dried chilies that defines the heart of Chengdu's culinary identity. This communal feast features a rich, tallow-based broth infused with a complex array of aromatics and traditional Chinese medicinal herbs. It is more than just a meal; it is an interactive, sensory celebration of heat, spice, and the joy of shared dining.
🥗 Ingredients
The Spicy Broth Base (Mala)
- 250 grams Sichuan Hot Pot Soup Base (high-quality store-bought or homemade tallow-based paste)
- 3 tablespoons Beef Tallow or Vegetable Oil
- 1 cup Dried Red Sichuan Chilies (snip in half for more heat)
- 3 tablespoons Sichuan Peppercorns (use high-quality Da Hong Pao variety for best numbing effect)
- 2 inch piece Ginger (sliced into thick coins)
- 10 cloves Garlic (peeled and left whole)
- 8-10 cups Beef or Chicken Stock (unsalted or low-sodium)
- 1 tablespoon Rock Sugar (to balance the heat)
The Dipping Sauce (Sesame Oil Base)
- 1/2 cup Roasted Sesame Oil (the base of the classic Chengdu dipping sauce)
- 4 cloves Garlic (very finely minced)
- 1/2 cup Cilantro (chopped)
- 2 tablespoons Oyster Sauce (optional for savory depth)
Dipping Ingredients (The Feast)
- 1 lb Fatty Beef Slices (paper-thin 'shabu-shabu' style)
- 1 head Napa Cabbage (cut into 2-inch pieces)
- 1 bunch Enoki Mushrooms (roots trimmed)
- 1 root Lotus Root (peeled and sliced into 1/4 inch rounds)
- 1 block Frozen Tofu (thawed and sliced to absorb broth)
👨🍳 Instructions
-
1
Prepare the dipping sauce station. Give each guest a small bowl and provide the sesame oil, minced garlic, cilantro, and oyster sauce. This oil-based sauce is crucial as it coats the tongue and protects the stomach from the intense spice.
-
2
Wash and prep all dipping ingredients. Arrange the meats, vegetables, mushrooms, and tofu on large platters so they are easily accessible to everyone around the table.
-
3
In a large wok or the hot pot vessel itself, heat the beef tallow or oil over medium heat. Add the ginger slices and whole garlic cloves, frying until they become fragrant and slightly golden.
-
4
Add the dried chilies and Sichuan peppercorns to the oil. Stir-fry for 1-2 minutes until the chilies darken slightly and the oil becomes aromatic, being careful not to burn the spices.
-
5
Add the Sichuan hot pot soup base paste. Break it up with a spatula and fry it for 3-5 minutes until the oil turns a deep, vibrant red and the paste is fully incorporated.
-
6
Pour in the stock and add the rock sugar. Bring the mixture to a rolling boil, then reduce to a simmer for 15-20 minutes to allow the spices to fully infuse the liquid.
-
7
Carefully transfer the broth to your portable hot pot burner in the center of the dining table. If using a 'Yuan Yang' (split) pot, you can put this spicy broth in one side and a mild mushroom or bone broth in the other.
-
8
Bring the broth back to a boil at the table. Once bubbling, start by adding ingredients that take longer to cook, such as lotus roots, meatballs, or thick tubers.
-
9
For the thin beef slices, use chopsticks to submerge a piece in the boiling broth for 10-15 seconds until it just changes color. Do not overcook!
-
10
Dip the cooked items into your prepared sesame oil sauce before eating. The oil helps cool the temperature and mellow the 'Ma' (numbing) and 'La' (spicy) intensity.
💡 Chef's Tips
Always use a portable butane or induction burner to keep the broth boiling throughout the meal. If the broth becomes too salty or thick as it reduces, simply dilute it with more unsalted stock or hot water. For the best texture, freeze your tofu before the meal; the ice crystals create holes that act like sponges for the spicy broth. Don't discard the peppercorns; they are meant to stay in the broth, but warn guests not to eat them directly unless they love the numbing sensation. If the spice level is too high, add more rock sugar or a splash of black vinegar to the broth to balance the heat.
🍽️ Serving Suggestions
Serve with cold Plum Juice (Suanmeitang) to effectively extinguish the fire on your palate. A side of steamed white rice or 'Bing' (Chinese flatbread) helps soak up the flavorful oils. Pair with a crisp, cold lager or a light jasmine tea to refresh the senses between bites. End the meal with Bingfen (Ice Jelly) with brown sugar syrup for a traditional Chengdu cooling dessert. Provide extra small bowls for guests to discard bones or spent peppercorns.