Do not get mistaken this with the usual Mala hotpot, of which the ingredients are cooked in the steamboat with the boiling spicy Mala soup.
To whip up Mala Xiang Guo, these elements must be present. 麻 literally means numbling sensation. This is achieved by the use of Sichuan peppercorn, containing 3% hydroxy-alpha-sanshool. 辣 refers to spiciness. Dried chilli pepper and a number of herbs and spices are simmered with oil for many hours to create the Mala sauce. The Mala sauce is then used to stir-fried the ingredients until the dish is fragrant 香 in a wok 锅.
So how do you order this dish? Here are step-by-step guide:
1. Pick the ingredients as if you are eating yong tau foo. At Ri Ri Hong, the ingredients are kept in the fridge to maintain freshness. Someone will assist you to retrieve the items.
There is a price list on display to indicate the cost of vegetables, meat and seafood.
2. Once you have chosen the ingredients, select the spiciness level (low, medium, high, very high). You even choose the dish not to be spicy at all. If you are eating this for the first time and can take spicy food, I will recommend you to start with medium spiciness.
3. Get a queue number and wait for your turn while the cook is performing his magic.
4. It's done! The fragrant Mala Xiang Guo is served in a big bowl for you to bring back happily to your table.
The ingredients are fresh and well cooked with the spicy gravy which is very flavourful. The dish may look slightly oily, but is in actual fact not excessive. At each mouthful, you can experience the stimulating spiciness, with occasional numbling effect if you happen to chew the Sichuan peppercorn. The spiciness continues to grow as you progress, but yet you will crave for more.
Definitely one of the best Mala Xiang Guo I have ever tried. And the best price is that the price level is unmatchable with such superior taste quality!
Budget : $
Rating : 8.75 / 10
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