Mala Xiang Guo originated from the Tujia people in Jinyun Mountain,
Chongqing, China. The preparation process involves placing the required
ingredients in the pot, stir frying and adding seasoning. Strongly
flavored with mala, it has a salty and spicy taste. When served to guests,
variations often include the addition of meat, seafood, bamboo, and tofu
skin. In restaurants, customers usually choose the ingredients (meat and
vegetables) by themselves before the chef prepares the dish.
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