Pan Pan Plate Malatang
No soup is the new norm! Dish-style spicy hot water with bright red sauce
Description
An explosively popular Malatang style from Chengdu. Pan means plate. Instead of a bowl, ingredients are fanned out on a giant flat plate, then slathered in special spicy sauce and showered with raw chili/Sichuan pepper powders. A soupless, dry-tossed style.
Restaurants serving Pan Pan Plate Malatang
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Various blanched ingredients
- Peanut butter
- Chili oil
- Chili powder
- Sichuan pepper
- Peanuts
Instructions
- [Authentic Recipe]
- Cut lotus root, tofu, and beef into bite-sized pieces.
- Blanch in chicken broth and drain completely dry.
- Mix peanut butter, chili oil, soy, black vinegar, and grated garlic into a thick paste.
- Dump ingredients onto a giant flat plate.
- Drizzle the thick sauce over them.
- Heap a massive amount of Chili Powder and Sichuan pepper powder on the side.
- Garnish with cilantro, scallions, and fried peanuts.
Learn more Spice, substitutes, tips
Key spices
Toss blanched ingredients in commercial Dandan sauce and massive chili flakes
Substitutes at Japanese supermarkets
Medium
Pairing
White Rice / Beer
Trivia
On the plate, rub the ingredients into the piles of chili powder and sauce. Without soup, the Ma La flavor is un-diluted, stimulating the brain directly. It is the ultimate side-dish that demands infinite rice.
Eating tips & etiquette
China, Sichuan Province
Allergen
Beef, Peanuts, Sesame, Soybeans, Wheat