Sichuan Mala Hot Pot Broth Base

Origin: Sichuan, China. A fiery, numbing broth built from beef tallow, doubanjiang, dried chilies, and Sichuan peppercorn, simmered with warm spices until deeply red and aromatic — the base of Sichuan-style hot pot.

Flavor Profile: Intensely hot and numbing (mala), with doubanjiang’s fermented depth underlying the chili and peppercorn’s sensory assault.

Culinary Uses: Base broth for hot pot, into which diners cook a wide variety of meats, seafood, and vegetables at the table.

Regional Variations: “Yuanyang” (mandarin duck) hot pot serves this spicy broth alongside a mild broth in a divided pot, a common compromise for mixed spice tolerances at one table.

Storage: Refrigerate 3–4 days; freezes well given the high fat content from the tallow.

Notes: This broth is one of doubanjiang’s most significant applications.