Latest Recipes



The Mala Market imports all the premium ingredients you need to make Sichuan food, and on these recipe pages you’ll find inspiration and instruction for using them. Search our recipes by ingredient (menu: Pantry How-To) for an introduction to Sichuan specialty products, how to prep, use and store them, and numerous recipes that feature each one.

The recipes come from four mother-daughter teams with roots in China and include both homestyle cooking and restaurant dishes adapted to home kitchens—from Sichuan, Yunnan, Jiangnan and beyond. You’ll also find stories from immigrant, first-gen and adoptive families and their tips for finally making Chinese food at home that matches up to eating in China. We’re glad you’ve joined us!

Sichuan Classics

Regional Chinese Noodles

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Cooking With Pixian Doubanjiang

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Cooking With Chinese Black Vinegars

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How We Source Premium Sichuan Pepper

Read about sourcing premium Sichuan pepper and about the tortured path of Sichuan’s defining spice from Chinese farm to America table over the past 50 years in an article we wrote for the award-winning Roads & Kingdoms and Anthony Bourdain’s Parts Unknown.

“Sichuan pepper was banned outright for 37 years, then forced to endure unnecessary heat treatment for a dozen more—making it difficult for kung pao chicken, mapo doufu, and other Sichuan classics to wield their full numbing power for nearly 50 years in the U.S. And this whole time, there was ‘negligible risk’?”

Not All Sichuan Food Is Spicy…

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Plant and Mostly Plant

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Braises and Soups

Jiangnan Classics

Desserts + Drinks