Skip to content

Visit our store for premium, hard-to-find Sichuan + regional Chinese ingredients →

The Mala Market logo
Shop
  • Recipes
    • Recipe Index
    • Restaurant Classics
    • Sichuan Pantry Compatible
    • Pork
    • Poultry
    • Beef, Lamb & Game
    • Fish & Seafood
    • Plant
    • Bao & Dumplings
    • Cold Dishes
    • Non-Spicy
    • Dessert
  • Pantry How-To
    • Caiziyou (Roasted Rapeseed Oil)
    • Chinese Black Vinegars
    • Chinese Noodles
    • Chinese Spices
    • Doubanjiang (Chili Bean Paste)
    • Douchi (Fermented Soybeans)
    • Dried Chilies
    • Huajiao (Sichuan Pepper)
    • Sesame
    • Shaoxing Wine
    • Soy Sauce
    • Tianmianjiang (Sweet Wheat Paste)
    • Yacai & Zhacai Pickles
  • Deep Dives
    • Chili Oils and Crisps
    • Hotpot and Drypot
    • Pickles and Ferments
    • Sichuan Wind-Cured Meats
  • About
    • About Our Founders and Writers
  • Subscribe
  • Shop

Home / Archives for Taylor Holliday

Taylor Holliday

The Mala Market all began when Taylor, a former journalist, created this blog as a place to document her adventures learning to cook Sichuan food for Fongchong, her recently adopted 11-year-old daughter. They discovered through the years that the secret to making food that tastes like it would in China is using the same ingredients that are used in China. The mother-daughter team eventually began visiting Sichuan’s factories and farms together and, in 2016, opened The Mala Market, America’s source for Sichuan heritage brands and Chinese pantry essentials.

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Shrimp, Tofu and Pork Belly (Ganguo 干锅/Mala Xiangguo 麻辣香锅)

Sichuan chicken in red oil

Cold Dishes

Mouthwatering Sichuan Cold Chicken (Kou Shui Ji, 口水鸡)

How to Cook With Chinese Noodles

Jisi Liangmian (鸡丝凉面): Cold Noodles ft. Shredded Chicken

Shangxin Liangfen or Heartbreak Jelly Noodles

Plant

Heartbreak Jelly Noodles (Shangxin Liangfen, 伤心凉粉)

Salt and Pepper Squid

Fish & Seafood

Salt and Pepper Squid ft. Sichuan Dipping Chilies (Jiaoyan Youyu, 椒盐鱿鱼)

Green Sichuan pepper fish

Fish & Seafood

Green Sichuan Pepper Fish (Tengjiaoyu, 藤椒鱼)

Fresh and pickled long bean stir-fry

Plant

Fresh and Pickled Long Bean Stir-Fry

Sichuan pickle jars and pickles

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜) Part 2: Maintaining a Brine Long Term

Xi'an beef potstickers

Bao & Dumplings

Fuchsia Dunlop’s Xi’an Beef Potstickers (Guotie, 锅贴)

Yu choy with furu sauce

Plant

Stir-Fried Yu Choy With Fermented Tofu (Furu Yu Choy)

Spicy cumin beef on knife-cut noodles

How to Cook With Chinese Noodles

Spicy Cumin Beef on Knife-Cut Noodles (Ft. Dried Daoxiaomian)

Toothpick Lamb From a Sichuan Master Chef

Beef, Lamb & Game

Toothpick Lamb From a Sichuan Master Chef (Yaqian Yangrou, 牙签羊肉)

Steak Chow Fun

How to Cook With Chinese Noodles

Cantonese Beef Chow Fun (Ft. Dried Ho Fun Noodles)

Sichuan pepper ice cream

Dessert

Sichuan Pepper Ice Cream with Brown Sugar Sesame Swirl (Optional)

Sichuan pao cai naturally fermented pickles

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch

Little Crispy Pork (Xiao Su Rou)

Pork

Sichuan Pepper-Studded Little Crispy Pork (Xiaosurou, 小酥肉)

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 7
  • Go to Next Page

As Seen In

Back to top
The Mala MarketThe Mala Market logo
  • Recipe Index
  • About Our Founders and Writers
  • Subscribe

©2025 The Mala Market. All rights reserved. • Powered by CultivateWP.