The dining experience at Mala Tang begins with authentic Sichuan appetizers known as xiao chi (little eats). Chengdu favorites such as Dan Dan Noodles, Mapo Tofu and Zhong Dumplings will be served to guests in a street market-inspired dining room modeled after Chengdu's renowned Jinli Street. These xiao chi dishes are traditionally made to order by street vendors at marketplaces throughout the Sichuan region. Mala Tang will also offer these "little eats" in a fast casual setting, at a street food counter, bar, or communal table.



For the main hot pot course, diners can choose from a variety of proteins including chicken, lamb, all-natural beef, and fresh seafood; starches such as sweet potato noodles, and a variety of vegetables, then cooking them in a boiling pot of Sichuan pepper-infused broth. Those who are "afraid of the chili heat," as the Chengdu locals jokingly warn incoming travelers, can tone down the mala flavor with a mild version of the cooking broth.

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