Easy 25 min serves 3

Malatang (Spicy Hot Pot)

Name: Malatang (Spicy Hot Pot)
Total time: 25 min
Yield: 3 servings
Cuisine: Sichuan Street Style
Ingredients: Mixed vegetables; Fusion tofu puffs; Wide rice noodles; Chicken slices; Dried shredded kelp; Sichuan peppercorns; Dried chili peppers; Beef broth; Sesame paste

麻辣烫 · má là tàng

家庭快手版 · Home version: Self-serve style with choice of ingredients in spicy broth

Sichuan's answer to hot pot on a budget — choose your ingredients from a display, they're boiled in aromatic chili-broth, then served in a bowl with the peppery soup. The numbing mala sensation comes from Sichuan peppercorns.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →More beef recipes →More tofu recipes →Spicy Comfort Food

Ingredients

Mixed vegetables时蔬拼盘🛒 local300g
Fusion tofu puffs油豆腐泡🏮 asian150g
Wide rice noodles宽米粉🏮 asian100g
Chicken slices鸡肉片🛒 local200g
Dried shredded kelp海带丝🏮 asian80g
Sichuan peppercorns花椒🏮 asian1 tbsp
Dried chili peppers干辣椒🏮 asian8 pcs
Beef broth牛骨高汤🏮 asian1L
Sesame paste芝麻酱🏮 asian2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Bring beef broth to a boil with whole Sichuan peppercorns and dried chilies, simmer 5 minutes.
🔍 Look for
Visual: red oil rising, peppery aroma
You know it's right when: broth infused
2Add hard vegetables (kelp, root vegetables) first, cook 3 minutes.
🔍 Look for
Visual: kelp softened
You know it's right when: 3 minutes
3Add tofu puffs, noodles, and chicken slices, cook 2 more minutes.
鸡肉片变色即熟
🔍 Look for
Visual: chicken opaque, noodles soft
You know it's right when: 2 minutes
4Dissolve sesame paste in a little broth, pour into the pot and stir.
🔍 Look for
Visual: creamy orange-brown broth
You know it's right when: emulsified
5Ladle everything into bowls with plenty of broth. Garnish with cilantro and sesame.
🔍 Look for
Visual: steaming, oily sheen on surface
You know it's right when: ready to eat

Tips

· Adjust spice level by controlling chili quantity
· Add a spoon of peanut butter for richer sesame flavor
· Broth can be saved and reused — the base improves daily

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine