Traditional Claypot Malatang
A nostalgic taste from 20 years ago! Traditional spicy hot spring soup simmered in a pot for one person
Description
The original 2000s Malatang style. Ingredients, glass noodles, and rich Ma La sauce are packed into a single-serving claypot (Sha Guo) and blasted over high gas flames. Due to the claypot's heat retention, it stays boiling-hot until the very last bite.
Restaurants serving Traditional Claypot Malatang
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Claypot
- Ma La sauce
- Sweet potato noodles
- Potato
- Peanuts
- Soy sauce
Instructions
- [Authentic Recipe]
- Prepare a single-serving claypot.
- Pre-arrange portions of potato, kelp, dried tofu, sprouts, and massive glass noodles.
- Prepare a heavy sauce blending soy, salt, massive black pepper, beef tallow, and Five-Spice.
- Add ingredients and sauce to the claypot; flood with bone broth.
- Blast on high heat until ingredients absorb the broth and noodles turn meltingly soft.
- Top with peanuts and massive cilantro; serve boiling.
Learn more Spice, substitutes, tips
Key spices
Boil hot pot base and instant noodles in a small JP claypot
Substitutes at Japanese supermarkets
Medium
Pairing
Orange soda / Fresh bread
Trivia
Dig ingredients out with chopsticks. The glass noodles slightly scorched at the bottom are the most delicious. Because it's scalding, eat slowly, finishing with the tiny bit of concentrated soup at the end.
Eating tips & etiquette
China, Shaanxi Province
Allergen
Beef, Peanuts, Soybeans, Wheat