Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6
Spice addicts love mala. Wonder what the science behind that is? Also, how did the sensation become the hallmark of Sichuan cuisine? This is the sixth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. Don’t miss… Continue Reading Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6
- Posted on:
-
Author:
Goldthread
- Categories: Sichuan cuisine
- Tags: addictive, asian, asian culture, asian food, asian pride, chengdu, chili, china, chinese, chinese cuisine, chinese culture, chinese food, cooking, eat china, food, fuchsia dunlop, Goldthread, Goldthread2, hot, mala, mala dish, mala science, melon bird’s nest soup, numbing spicy, peppercorn, sensation, sichuan, sichuan boiled fish, sichuan cuisine, Sichuan food, Spice, spicy, spicy boiled fish, street food, viral, water boiled fish, what is mala, why is mala so addictive, 四川, 川菜, 成都, 水煮魚, 花椒, 辣椒, 麻辣
- 21 Comments on Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6
