How to Make Authentic Sichuan Malaxiangguo at Home

As a chef born and raised in Deyang, Sichuan, I grew up surrounded by the sizzling woks and aromatic spices that define our culinary heritage. Among Sichuan’s fiery dishes, malaxiangguo (麻辣香锅) — also known as “dry pot” — holds a special place in my heart. Today, I’ll share my family’s recipe for this iconic dish and explain why Deyang is hailed as the birthplace of modern malaxiangguo.

Deyang: The Cradle of Malaxiangguo

In the late 1990s, Deyang’s Mianyuan Street became a culinary laboratory. Local chefs fused Sichuan hot pot broth with stir-fry techniques, creating a bold, oil-free dish that prioritized texture and layered spices. This innovation gave birth to gan guo (干锅), or “dry pot,” which evolved into today’s malaxiangguo. Unlike hot pot, malaxiangguo skips the broth, allowing ingredients to caramelize in a fiery blend of chili, Sichuan pepper, and fermented sauces.

Deyang’s version balances xiangla (香辣, fragrant heat) and nuoxiang (糯香, savory richness), a duality that reflects our region’s love for complexity.

How to Make Malaxiangguo at Home

Ingredients (Serves 4)

• Protéines: Shrimp, thinly sliced beef, squid, tofu skin, quail eggs
• Légumes: Lotus root, broccoli, wood ear mushrooms, potato slices
• Aromatics: Garlic, ginger, green onions, dried chilies
• Core seasonings:
  • 2 tbsp Sichuan doubanjiang (fermented bean paste)
  • 1 tbsp Deyang-style douchi (fermented black beans)
  • 1 tsp whole Sichuan peppercorns
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 4–6 dried red chilies (adjust for heat)
  • 2 tbsp cooking oil

Step-by-Step Instructions

1. Prep Work:
   • Blanch vegetables like lotus root and broccoli for 2 minutes. Par-cook proteins (e.g., quick-fry shrimp).
2. Build the Base:
   • Heat oil in a wok. Add Sichuan peppercorns and dried chilies; toast until fragrant.
   • Stir in minced garlic, ginger, and doubanjiang. Fry until the oil turns red.
3. Stir-Fry Magic:
   • Add par-cooked ingredients to the wok. Toss vigorously to coat with spices.
   • Sprinkle douchi, soy sauce, and sugar. Stir-fry on high heat for 3–4 minutes until edges crisp.
4. Finish Strong:
   • Garnish with green onions and sesame seeds. Serve immediately with steamed rice.

---

Why Deyang’s Malaxiangguo Stands Out

The secret lies in layering textures and fermentation. Deyang chefs use aged doubanjiang and slow-brewed douchi to create umami depth, while fresh Sichuan peppercorns add citrusy numbness. For home cooks, achieving this balance can be challenging — but a shortcut exists:

Elevate Your Malaxiangguo with Our Deyang-Style Base Sauce

At Hot Pot Factory, we’ve spent years perfecting a premium dry pot base that captures Deyang’s essence. Our sauce blends sun-dried chilies, hand-picked Sichuan peppercorns, and fermented beans, pre-portioned for convenience.

• Why Choose Our Base:
  • From the birthplace of dry pot: Deyang, we have a better understanding of the principle of dry pot sauce。
  • Simple operation and standard product: You can make the taste of a Chinese restaurant even without kitchen experience。
  • All-purpose commercial seasonings for Chinese cuisine, allowing you to easily open a Chinese restaurant and free up kitchen labor。

Simply add 100g of our base sauce during Step 2 above, and let the wok work its magic.

---

Final Tips from a Deyang Chef

• Don’t overcrowd the wok: Cook in batches for optimal wok hei (breath of the wok).Firepower is critical, and high heat must be used in some steps!
• The key to a delicious dry pot is oil and seasoning: try to use rapeseed oil, and it is recommended to marinate or let the dishes marinate in advance for seasoning.
• Experiment: This dry pot seasoning is actually a universal Chinese seasoning. You can use it to try to make many Chinese dishes, such as spicy hot pot, grilled fish, braised pork, boiled pork slices, etc.

---

Craving more? Explore our malaxiangguo base sauce and bring Deyang’s flavors to your kitchen today!