If there’s one dish that has captured my heart in Asian cuisine, it would undoubtedly be the Sichuan Mala Hot Pot. This spicy, numbing experience is unlike anything else in the world, combining heat from chili peppers and a unique tingling sensation from Sichuan peppercorns. During one of our travels, we found ourselves in the heart of it all — Chongqing, China — in search of the roots of this unforgettable dish. Although Chongqing technically isn’t in Sichuan Province anymore (it became an independent municipality in 1997), it’s still closely associated with Sichuan cuisine. We decided to explore this city, renowned for its hot pot scene, and tracked down the first-ever known hot pot restaurant: Cygnet Hot Pot.

Discovering Cygnet Hot Pot

Our journey to Cygnet Hot Pot led us to the Hongya Cave location in Chongqing, a popular tourist spot that’s also conveniently accessible by metro. However, our visit didn’t start on the smoothest note. The woman at the entrance initially directed us to a different restaurant, which we politely declined, only to be sent back to where we originally started. After an awkward greeting where I mistakenly blended Thai and Japanese customs, we were finally seated in a rather quiet, dimly lit restaurant. Despite the odd beginning, we eagerly awaited the Sichuan Mala hot pot that awaited us.

We ordered the signature Sichuan Mala broth, which combines the intense heat of chilies with the numbing sensation of Sichuan peppercorns, along with garlic, cumin, and other spices. The hot pot came divided, with one side filled with the iconic spicy broth and the other containing a milder, fishy broth made from dried shrimp, onion, and mushrooms. The side with the fishy broth didn’t appeal to us much, and we focused on the intense Mala side. As we selected our meats from the menu, we made one small mistake by choosing a plate of what we later realized might have been pig’s colon — a chewy and less-than-pleasant discovery!

The Haidilao Experience

Our first true Sichuan Mala Hot Pot experience, however, came years earlier at a Haidilao Hot Pot restaurant in Xi’an. Haidilao is China’s most famous hot pot chain, known for its exceptional service and unique features. When we visited in 2014, we encountered a line of over 50 tables at the Beijing branch, which led us to decide to skip it. But we finally got the chance to experience it in Xi’an, where we were able to walk straight in without waiting.

Haidilao uses iPads for ordering, which was quite impressive back then. Similar to Cygnet Hot Pot, they served a split hot pot with the Mala broth on one side. While we dined, we watched the ‘noodle master’ perform his impressive noodle dance, making the whole experience even more entertaining. At one point, I even won a potted plant through a lucky dip—though I wasn’t sure if I was supposed to eat it or take it home as a souvenir! The restaurant also had a buffet of over 50 condiments to customize your hot pot, making the meal a fun and interactive experience. It was these little quirks and surprises that made Sichuan Mala Hot Pot unforgettable.

Understanding Mala: The Key to the Flavor

What makes Sichuan Mala Hot Pot so special isn’t just the heat of the chilies but the numbing sensation provided by Sichuan peppercorns. The combination of the fiery heat and the tingling, almost electric numbness is what makes this dish so exciting. While my partner, Fanfan, can easily handle the spice from chilies, I have the upper hand when it comes to the numbing kick from the Sichuan peppercorns and Mala flavor.

Mala is more than just a hot pot flavor. It’s a spice mix, a cooking sauce, and a seasoning that’s used in many other Sichuan dishes. It has become my go-to for noodle soups, transforming what I once found bland — like Thai Kuay Teow or Vietnamese Pho — into a fiery, mouthwatering experience. Another favorite of mine is Chuan’r, a type of Sichuan kebab that’s dusted with chili flakes, cumin, and Sichuan peppercorns before being grilled, creating that delightful face-numbing sensation with each bite.

Sichuan Cuisine: Fearsome Yet Fascinating

What makes Sichuan cuisine so captivating is its bold combination of flavors — the spicy, the numbing, and the savory. It’s not just the hot pot that is memorable but the vast variety of dishes that incorporate this unique Mala spice blend. From soups to stir-fries, every meal promises an intense culinary adventure. However, while Sichuan cuisine is incredible in its homeland, it’s often underwhelming when found elsewhere, particularly in the West. The authentic taste of Sichuan is best experienced in its origins, where the flavors are most true to form.

Conclusion

The Sichuan Mala Hot Pot, with its unforgettable mouth-numbing experience, is one of the most intriguing and exhilarating dishes I’ve had the pleasure of experiencing. From our visit to Cygnet Hot Pot in Chongqing to our time spent at Haidilao in Xi’an, this dish has left an indelible mark on my culinary journey. The bold flavors, the tingling numbness, and the unique combinations of spices and ingredients make it a must-try for any food lover. If you’re ever in China, seeking out an authentic Sichuan Mala Hot Pot is an adventure you won’t want to miss.