Shenzhen's hotpot scene is a battleground of styles. The Sichuan and Chongqing entries are defined by a heavy, tallow-based red broth loaded with dried chilies and Sichuan peppercorns that numb the tongue (*mala*). The social experience involves dipping everything from goose intestines and tripe to tender beef into the boiling oil. For those who want the flavor without the soup, **Mala Xiang Guo** (spicy dry pot) is the city's favorite customizable lunch—you pick your ingredients and they are stir-fried in a concentrated, high-heat mala paste.
四川火锅 (Sìchuān Huǒguō) · say “Sichuan hotpot / mala xiang guo” ·
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Shenzhen's hotpot scene is a battleground of styles. The Sichuan and Chongqing entries are defined by a heavy, tallow-based red broth loaded with dried chilies and Sichuan peppercorns that numb the tongue (*mala*). The social experience involves dipping everything from goose intestines and tripe to tender beef into the boiling oil. For those who want the flavor without the soup, **Mala Xiang Guo** (spicy dry pot) is the city's favorite customizable lunch—you pick your ingredients and they are stir-fried in a concentrated, high-heat mala paste.
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