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| Mala | |||||||||||||||||||
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 Jiāomájī (椒麻雞), cold chicken julienne flavored withmala | |||||||||||||||||||
| Chinese | 麻辣 | ||||||||||||||||||
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Mala is anumbing andpungentseasoning derived fromSichuan peppercorn andchili.[1] Most commonly,mala is made into a sauce (麻辣醬málàjiàng) by simmering it in oil and other spices. Characteristic ofSichuan cuisine, particularlyChongqing cuisine, it has become one of the most popular and synthesized ingredients inChinese cuisine.
The termmálà is a combination of twoChinese characters: "numbing" (麻) and "spicy (piquant)" (辣), referring to the feeling in the mouth after eating the sauce.
The numbness is caused by its characteristicSichuan pepper, which contains 3%hydroxy-alpha-sanshool.[2][3]
The precise origins of the dish are unclear, but many sources attribute its development to night markets inChongqing that targeted pier workers in the 19th to 20th century.[4] Its strong flavors and oils helps preserve foods and mask the unpopular smells of blood andoffal.
Despite the strong flavor by itself, various dipping sauces are often served to make the texture of cooked meat smooth and oily, and the tastes more complex. Common sauces includesesame oil with garlic, oyster oil, or fermented soybean curd (doufu ru).
The sauce is used in a variety of ways, from stirfry, stews, and soup, to being used inhotpot or as a dipping sauce. In theSichuan andYunnan provincesmala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such asstinky tofu,fried potatoes, andbarbecued meat and vegetables.
The sauce is made primarily of driedchili peppers,chili powder,broad bean paste,Sichuan peppercorn,clove,garlic,star anise,black cardamom,fennel,ginger,cinnamon,salt andsugar. These ingredients are simmered with beeftallow andvegetable oil for many hours, and packed into a jar. Other herbs and spices, such assand ginger,Angelica dahurica andpoppy seeds, can be added to create a unique flavor profile.
Traditionally, a restaurant hired a chef specializing in making this sauce; the recipes were kept secret to the chef himself. Today, preparedmala sauce can easily be found in supermarkets, and chain restaurants often produce their own sauce on a large scale, while many others still blend their own. Like curry, there is a constant debate about the 'best' recipe and numerous variations are available on the market.
Mala sauce is used in many dishes.
