Mala

The rabbit head is the epitome of “compound flavours” — the Sichuan people consume on average 300 million rabbit heads a year. (Internet)

Off with the rabbit’s head!

How would you feel if rows of rabbit teeth and sunken eyes stared at you on a plate? Food writer Tzu-i devours one like a pro in Sichuan.
Mala ooh-la-la! Classic Zigong (自贡) dish, boiled beef slices (水煮牛肉).

Mala ooh-la-la! Uncovering Sichuan cuisine’s myriad of flavours

If you think Sichuan cuisine is just about mala hotpots, you’re in for a surprise as we share the less-known flavours that make Sichuan cuisine uniquely Sichuan.