Mala xiang guo

Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot",[1] is a Chinese dish prepared by stir frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot, stir frying and adding seasoning. In restaurants, customers usually choose the ingredients (meat and vegetables) by themselves before the chef prepares the dish.[2][3]

Mala Xiang Guo
TypeStir fry
Place of originChina
Region or stateEast Asia
Main ingredientsMeat, seafood, vegetables, tofu, fuzhu, fensi, etc.
"Dry pot" redirects here. For the poker term, see Glossary of poker terms § dry pot.
A Mala xiang guo in China
A Mala xiang guo containing various seafood, meat, vegetables, fuzhu and fensi

Mala xiang guo was introduced by the Burmese Chinese people to Myanmar, and is now a popular dish there, where it is called mala shan gaw (မာလာရှမ်းကော).[4][5]

History

Mala Xiang Guo originated from the Tujia people in Jinyun Mountain, Chongqing, and it is a home-style dish that is popular locally. The dish is typically made with various seasonings in a large pot. When served to guests, variations often include the addition of meat, seafood, bamboo, and tofu skin. Recently, with its increase in popularity in China and Myanmar, Mala Xiang Guo has expanded to include hundreds of different ingredients. [2][3]

See also

References
  1. "Top 10: Ma La Xiang Guo restaurants". The Myanmar Times. 2019-11-29.
  2. Sabadina (2015-03-01). 一家一道私房菜：每道菜都有故事 [A family dish] (in Chinese). Jiuzhou Press. ISBN 9787510835292.
  3. "麻辣香锅真不是一道四川菜 让我们把它还给北京". Ifeng.com. 2017-07-20. Archived from the original on 2018-01-26.
  4. ကြည်စင်သန့် (2019-11-07). "ရန်ကုန်မြို့ရဲ့ နာမည်ကျော် မာလာရှမ်းကောဆိုင် (၁၀) ဆိုင်". The Myanmar Times (in Burmese). Retrieved 2020-12-09.
  5. ဆုမြတ်ဦး (2018-12-21). "မာလာရှမ်းကော". Food Magazine Myanmar (in Burmese). Retrieved 2020-12-09.
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