Sichuan mala

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Sichuan Mala (Traditional and Simplified Chinese: 四川麻辣) is a very popular Chinese spicy sauce, made of Chinese pepper, sesame oil, butter, herbs and different spices, originated from Sichuan Province, China, mostly served with food in soup or hotpot. It has became one of the most common spice in Chinese cuisine, gaining its popularity apparently anywhere in China. The term Mala is a combination of two Chinese character 'anesthetization' and 'hot', referring to the feeling after having the sauce.

History

The clear history of Mala sauce is still unknown, but it is widely believed that people in Sichuan province, one of the poorest province in Chinese history, invented strong-tasted Mala sauce to cover up rotted meats. Mala has swiftly became the main characteristic of Sichan cuisine and took an important role in Chinese dining culture.

It is still unknown when Sichuanese invented this sauce, but the main ingredient, hot chili, was introduced to China in Ming Dynasty through America. Some may-not-be-reliable news reports suggested Mala was invented in the early 20th century. It was also reported that some restaurant serve Mala with poppy, and make it more addictive to customers.

Taiwan and Inner Mongolia has also had their varieties of Mala sauce.

Dishes

Mala Hotpot (麻辣火鍋)
Mala bunch (麻辣燙): Snack food, a bunch of vegetable made in Mala soup
Slavering Chicken (口水雞): Cold Chicken served in Mala Sauce, nothing to do with slaver
Couples' Lung (夫妻肺片): Ox's scalp, tongue, abdomen, may also lung, served with oily Mala Sauce

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