A steaming bowl of fiery-red malatang not only numbs the tongue but also enthralls the world. This humble Sichuan street snack is spreading globally at astonishing speed. Here, we map out the “Malatang Scene” across Asia.
Regional “Schools” of Malatang Within China
1. SichuanChongqing School: The True Essence of Mala
Chengdu’s ‘Mao Cai’ – “Mao” means to blanch food in scalding broth. The broth, masterfully seasoned with beef tallow, doubanjiang (bean paste), Sichuan peppercorns, chillies, various spices, and herbs, is rich and aromatic—so good you can drink it. Known as “personal hotpot,” each bowl is made for one.
Chongqing’s ‘Chuan Chuan Xiang’ – A lively, communal takeaway format: ingredients on skewers dip into a bubbling red-hot broth. The heart of the experience lies in the dipping sauce—typically a mix of sesame oil and garlic—which cools and flavors the skewer instantly.
2. Northern Style: Robust & Rich
Northeastern Traditional Malatang – Distinguished by a thick spoonful of sesame paste. The broth remains light, but the combined tang of sesame paste, chilli, sugar, and vinegar gives a unique sweet-sour, numbing-spicy flavor. Affordable with generous portions.
Fushun-Style Dry Tossed Malatang (Liaoning) – A dry version: after blanching, ingredients are thoroughly drained and tossed with sesame paste, chilli, sugar, vinegar, crushed peanuts, and more. The absence of broth intensifies the flavor, especially the sweet-sour notes.
3. Northwest Mavericks: Fragrant and Sharp
Tianshui, Gansu’s Specialty – A 2024 “star food.” Its soul lies in the oil-slathered chilli made from local Gangu peppers—fragrant, not acrid, with a vibrant red hue. Every ingredient gets slathered in sauce—a truly dramatic presentation. Potato noodles and dumplings are must-order items.
Ningxia’s Spicy Paste (‘La Huhu’) – A thick, paste-like hotpot base made from chilli powder, cumin, and spices. Ingredients finish cooking immersed in this rich paste, absorbing deep flavor throughout.
4. Central & Southern Styles: Distinctive Local Flavors
Jingzhou, Hubei’s Social Mali Tang – A communal “seated omakase” style. Patrons sit around a big pot and let the vendor know what they want; ingredients are dipped and passed directly to diners. It’s more than a snack—it’s a community gossip hub.
Guizhou’s Sour-Spicy Soup – The broth is made with fermented tomato and chilli (red sour soup) offering a refreshing tanginess. The dipping sauce is layered: fish mint (houttuynia), rou jin (fermented bean curd), wild ginger oil, and more—complex, bold, and loved by true enthusiasts.
Guangdong’s Beef Offal Malatang – A Cantonese twist. Broth may be a clear beef-bone soup or mildly spicy, focusing on the “umami.” Includes classic ingredients like daikon, wheat gluten, and beef offal.
5. North China Experimenters: Bold Innovators
Shanxi’s ‘Zhan Chuan’ – A marvel of affordability and flavor variety (5 skewers for 1 yuan!). Skewers are boiled, and the fun lies in dipping them into an array of sauces: garlic, sweet chili, sour-spicy, mustard, curry… one ingredient can yield countless tastes.
Malatang Goes Local Across Asia
South Korea – Malatang is hugely popular, even boosting the sales of Chinese beers like Tsingtao. Locals enjoy “using heat to fight heat,” favoring hot food to sweat out the warmth. Nutrition-conscious and fond of replenishing tonics (“booster” culture), Koreans customize local versions—beef-bone broths, spicy level options—and often eat it with rice.
Japan – Gained popularity in Tokyo around 2018. Broth typically made from chicken or pork bones, simmered to a creamy white for an umami-rich base. Shops offer multiple spice levels, and unique ingredients like fish tofu, beef tripe, and shiitake mushroom balls appear alongside familiar vegetables and meats.
Thailand – Innovates with Thai-style broths like tom yum. Tangy, spicy, and fragrant with lemongrass and coconut milk—some brands even offer a selection of Thai-inspired broths.
Mongolia (Ulaanbaatar) – Adapts to local tolerance: chilies swap for sweet peppers, offering “mild” or “non-spicy” versions. Though pricier than local options, malatang remains beloved.
Malaysia / Singapore / Indonesia – Adapted with regional spice blends—e.g., coconut milk in Malaysia, richer and layered flavors in general. Singapore attains a more international and upscale presentation. Indonesia caters to its audience with sweeter profiles and wide spice-level options.
Vietnam – Blends malatang with local pho-style soups, using Vietnamese fresh herbs like mint and basil for seasoning—fusion style malatang with local flair.
Taiwan, China – Emphasizes deeply simmered spicy broths with Chinese medicinal herbs and spices for richness. Ingredients are abundant and premium—fresh shrimp, wagyu, duck blood, tofu, and tripe are classic favorites.
Hong Kong, China – Bowl-style malatang thrives thanks to the fast-paced life. Popular is the “Mala Lao” style (dry tossed): ingredients are boiled, drained, then tossed in sauce, delivering a concentrated flavor punch.
