If you have ever eaten laziji (辣子鸡) – spicy chicken with chilies – you know the drill. A massive plate arrives, piled high with a blazing red mountain of dried chilies and Sichuan peppercorns. Somewhere in that sea of red, small, golden-brown nuggets of crispy chicken are hiding. The dish is less a meal…
In the fiery, flavor-packed world of Sichuan and Chongqing cuisine, few dishes are as exciting – or as endlessly customizable – as mala xiangguo (麻辣香锅). Often translated as “spicy stir-fry hot pot” or simply “spicy dry pot,” this dish is a symphony of heat, aroma, and texture that has taken China by storm and…