Sichuan Street-Style Malatang (Customizable Spicy Hotpot Skewers)
麻辣烫 · Málàtàng
My cousin Wei ran a tiny malatang stall near Jiefangbei Square in Chongqing. He’d let me choose 5 skewers each visit — always including lotus root and beef tendon — and taught me how to balance ‘ma’ (numbing) and ‘la’ (spicy) by adjusting chili oil at the table.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Beef tendon, pre-cooked & sliced卤牛筋🏮 asian120 g
- Lotus root, peeled & thinly sliced莲藕🏮 asian150 g
- Dried shiitake mushrooms, soaked & quartered干香菇🏮 asian20 g dried (≈80 g rehydrated)
- Shaoxing wine绍兴酒🏮 asian15 ml
- Dark soy sauce老抽🏮 asian10 ml
- Fresh cilantro sprigs香菜🛒 local15 g
Beef tendon, pre-cooked & sliced: Substitute pre-cooked oxtail or stewed pork belly slices
Lotus root, peeled & thinly sliced: Soak slices in 1 tsp rice vinegar + 1 cup water for 5 min to prevent browning
Dried shiitake mushrooms, soaked & quartered: Use porcini or cremini mushrooms if unavailable
🌶️ 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
1In a large pot, combine 750 ml (3 ¼ cups) water, soaked shiitakes (reserve soaking liquid), dark soy, Shaoxing wine, 1 tsp Sichuan peppercorns, and 6 dried chilies. Bring to gentle boil.
煮沸汤底
🔍 Look for High heat 3–4 分钟 · 3–4 minutesVisual: 水面持续升起细密气泡Small bubbles rise steadily across surface
You know it's right when: 蒸汽稳定升腾；香菇泥土香初显Steam rises steadily; aroma of earthy mushrooms emerges
2Reduce heat to low. Simmer uncovered 10 minutes, adding reserved mushroom soaking liquid and 1 tsp light soy sauce.
慢炖提鲜
🔍 Look for Low heat 10 分钟 · 10 minutesVisual: 汤汁略减10%；色泽微深Liquid reduces ~10%; broth darkens slightly
You know it's right when: 汤面微漾，不剧烈翻滚Surface shimmers but does not bubble vigorously
3Add beef tendon and lotus root. Simmer 6 minutes until lotus root slices are tender-crisp (test with fork).
烫煮主料
🔍 Look for Medium-low 6 分钟 · 6 minutesVisual: 藕片呈乳白微透，边缘泛淡粉Lotus root turns opaque ivory with faint pink edges
You know it's right when: 叉子可轻松插入，略有阻力Fork pierces easily but offers slight resistance
4Stir in 1 tsp Chinese black vinegar and ½ tsp white pepper. Taste and adjust salt with ½ tsp light soy if needed.
调酸提味
🔍 Look for Low heat 30 秒 · 30 secondsVisual: 汤汁泛起柔和光泽Broth glistens with subtle sheen
You know it's right when: 酸香圆润，气息即刻上扬Tangy, rounded aroma lifts immediately
5Ladle into bowls. Top with fresh cilantro and optional chili oil (1 tsp per bowl). Serve immediately with toothpicks.
装碗点睛
🔍 Look for 即刻 · immediatelyVisual: 香菜翠绿鲜亮，浮于热汤之上Cilantro leaves rest vibrantly atop steaming broth
You know it's right when: 热气袅袅升腾Steam rises in visible wisps
Tips
- · Skewer ingredients on bamboo sticks before cooking for true street-style experience
- · Keep broth simmering while serving — add more hot water if it reduces too much
- · For vegetarian version, omit beef tendon and double mushrooms and lotus root
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
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
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
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