Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Posted on: November 26, 2022 November 26, 2022
Categories: Sichuan cuisine
Tags: addictive, asian, asian culture, asian food, asian pride, chengdu, chili, china, chinese, chinese cuisine, chinese culture, chinese food, cooking, eat china, food, fuchsia dunlop, Goldthread, Goldthread2, hot, mala, mala dish, mala science, melon bird’s nest soup, numbing spicy, peppercorn, sensation, sichuan, sichuan boiled fish, sichuan cuisine, Sichuan food, Spice, spicy, spicy boiled fish, street food, viral, water boiled fish, what is mala, why is mala so addictive, 四川, 川菜, 成都, 水煮魚, 花椒, 辣椒, 麻辣

Spice addicts love mala. Wonder what the science behind that is? Also, how did the sensation become the hallmark of Sichuan cuisine?

This is the sixth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food.

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0:00 What is mala
01:48 How to make a mala dish
03:08 Why is mala so addictive
04:31 How mala got so popular
06:08 Sichuan food is more than mala

If you liked this video, we have more explainers about Chinese food:

Why Bamboo Steamers Make the Perfect Dim Sum | Eat China: Back to Basics S4E5

Is There A Right Way to Use Chopsticks? | Eat China: Back to Basics S4E4

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Producer: Yoyo Chow
Videographer: Guo Yong
Editor: César del Giudice
Narration: Victoria Ho
Animation: Stella Yoo
Mastering: César del Giudice

#mala #sichuan #spicy

source

Goldthread