Hidden away in the mountains of Southwest China is Sichuan, a region famed for málà (麻辣), a unique flavor that is a combo of numbness and spiciness. It’s the numbness from Sichuan pepper (má - 麻) and the heat from Sichuan chili (là - 辣) together that does the magic. For the uninitiated, the first time having Sichuan pepper can feel like an intensive tongue-numbing massage.
Sichuan might be a little bit far from Los Angeles, but it’s actually surprisingly close if you know where to look. As someone born and raised in Chongqing (重庆), like many of my fellow Chongqing natives, I am always looking for the málà that reminds me of my hometown.
What exactly is Chongqing Hot Pot (重庆火锅)?
First off, let’s talk Chongqing hot pot (重庆火锅). Originated in Chongqing, China, Chongqing hot pot is undeniably the málà-est of all the málà, at least according to proud Chongqing natives like me. I will spare you the drama of culinary rivalry between Chengdu, Sichuan, and Chongqing because today we are gonna celebrate both of them.