Mala Xiangguo — The Fiery, Fragrant Stir-Fry That Captures Sichuan Flavor

Pronunciation: Málà Xiāngguō

Mala Xiangguo, which literally means “numbing-spicy fragrant pot,” is a modern Chinese dish inspired by the famous flavors of Sichuan and Chongqing. It combines the numbing sensation of Sichuan peppercorns with the heat of chili peppers, bringing together a wide range of meats, vegetables, and tofu products in a deeply seasoned dry stir-fry. Today, it has become one of the most popular Chinese dishes both in China and around the world.

Unlike hot pot, where ingredients simmer in broth, Mala Xiangguo is prepared by blanching the ingredients first and then stir-frying them together with aromatics, spices, and chili-based sauces over high heat. This technique allows the flavors to cling tightly to every ingredient, creating a dish that is intensely fragrant, richly flavored, and not soupy.

The word “má” refers to the tingling, numbing sensation produced by Sichuan peppercorns, while “là” refers to the heat of chili peppers, chili oil, and fermented chili bean paste. Together, they create a layered taste that is spicy, numbing, aromatic, savory, and surprisingly addictive. Most restaurants let diners choose their preferred spice level, making the dish accessible to both mild and hardcore spice lovers.

People love Mala Xiangguo because it is flexible, bold, fun to share, and deeply satisfying. For those trying it for the first time, starting with a mild or medium spice level and pairing it with plenty of vegetables and rice is often the best way to enjoy the dish.