Sichuan Mala Guo (Spicy Pot)

China - Chongqing

中国－重庆

Most Chinese cannot appreciate spicy food.

But people from Sichuan province are exceptional as they love spicy food.

South-East Asia cuisine are mostly spicy too.

Thailand has Tom-yam, Malaysia has Penang Laksa and Singapore has chilli crab.

People who have tasted South-East Asia food will agree that the spices used actually enhance and bring the taste of the food to a new level.

Sichuan Mala Guo is famous for its spiciness.

If you think for this reason, Sichuan Mala Guo is served during winter then you are wrong.

Sichuan Mala Guo is eaten four seasons and throughout the year.

What is in the Sichuan Mala Guo soup base?

Basically it is solidified chilli oil.

After the chilli oil liquifies, the whole pot turns into dark red soup.

Dip your raw ingredients into the chilli soup to cook them.

What goes into the soup, comes out RED-HOT!

How exactly does the Sichuan Mala Guo taste?

It tastes hot, hottER, hottEST!

Other than spicy hot, one can only taste spicy-hot.

The entire mouth is in burning sensation.

If by saying South-East Asia spicy food brings your taste bud to the next level then Sichuan Mala Guo brings your soul to the hell level.

I am really puzzled by people craving for such hellish Mala Guo?

P/S: One way to soothe your burning sensation is to drink milk.