The Sichuan Province, more commonly known as Szechuan, is a region rich in flavorful cuisine. If you’re into spicy, the Mala sauce is for you! Like most Sichuan flavors, Mala sauce is a little bit fiery and a whole lot of flavorful. When translated, the word Ma means numb and La means spicy. Therefore, the word Mala is in direct correlation to the taste and flavors of the sauce. While it is regarded a regional dish of Sichuan, it is also one of the most popular sauces in authentic Chinese cuisine.
Mala is an oily, spicy and numbing sauce that is made primarily of dried chili peppers, chili powder, doubanjiang (chili bean paste), Sichuan peppercorns, clove garlic, black cardamom, fennel, ginger, cinnamon, salt and sugar. Mala sauce is popularly used as a dipping sauce for meats and is also a main ingredient in many stir-fried dishes, soups and stews. You may have heard of Mala Hot Pot or Mouth-watering Mala Chicken.
While Mala can generally be defined as a spicy and numbing hot, this sauce offers a far superior flavor. There’s much more to Sichuan cooking than numbing spice. This cuisine offers complex flavors, powerful culture influences, unique cooking techniques and a plethora of ingredients. Just like Sichuan food, Mala sauce is about the combination of flavors that results in delicious depth and complex flavor.
At Szechuan House, we are proud to use the distinguished flavors of Ma and La in our authentic cuisine! Since we opened our restaurant in Houston, we have been dedicated to bringing the community the most exceptional Chinese flavors from the Sichuan Providence. To experience the flavorful explosion of authentic Chinese cuisine and the Sichuan peppercorn, stop into Szechuan House today!