Old Chengdu Review: Ma La Stall With Mala Soup And Dry Peanut Sauce Mala

Old Chengdu is just opposite the famed Ri Ri Hong and though it as well offloads ma la, its draw is its Mala Tang (soup). This small takeaway kiosk is an offshoot of their actual restaurant at Pagoda Street so, besides ma la, there were also some cold dishes and other mains.

Ma La Stall With Soup Ma La And Dry Peanut Sauce Ma La | Old Chengdu Food at Old Chengdu Ma la at Old Chengdu is by default served in soup. It is the popular way to have it, so be sure to request for dry if you prefer otherwise. An assistant will help you take the ingredients in the fridge which is on the left side of the kiosk.

They as well had more premium cuts of meat ($3) on the higher shelf and coriander ($2) at the top. Our pick of elements – worth $10 – were put to boil as the chef began concocting a seasoning mix in a deep plastic bowl.

A spoonful of soup washed my throat with ma la savour and at zhong la (moderately spicy), it wasn’t as spicy as I anticipated it to be. It’s so heavy with chilli oil there was a scary layer of the fiery red oil floating on top of the soup, so my advice is to order this with rice ($0.50) .

Their slices of lean beef had tender chewiness and the heat of it was left biting my lips. Aside from it, my next favourite to gobble up were quail eggs as the yolk mixed with the soup in my mouth.

It was served in a huge container with $11 worth of components that we selected and it looked enough to easily feed two people. The dry ma la was more aggressively seasoned so I was glad we asked for xiao la (small spicy) since it looked like this would be potent.

Unlike some ma la joints that stir fry the elements with ma la seasoning, Old Chengdu boils then gives them a good toss in their seasoning mix. Compared to the soup, this had a more complex taste from a wider mix of sauces.

Per to It included peanut gravy which, bold savour and a sandy texture, making it an interesting departure from the typical ma la that is heavier on spices. It was a soft and gloppy mix I pulled up and the slices of lotus root added crunch.

One of the dishes taken from their restaurant menu is Saliva Chicken ($5) , which is a famous Sichuan cold dish of poached chicken in chilli sauce. The meat was tight and tender and would’ve been enough to make lunch with a packet of rice. About eight mains were available to try at the kiosk but their main restaurant has a huge menu which includes their new Pig Trotter Hotpot ($25.80+) and Duck Head Hotpot ($23.80+) .

If you need recommendations, their Fish Slices in Chilli Oil ($23.80+) and Chong Qing Chilli Chicken ($20.80+) are great mains to spice up your meal. The verdict Those who enjoy ma la would know that every ma la spot is different, whether it is in terms of their seasoning, sauce, or even the peanuts used.