Spice addicts love mala. Wonder what the science behind that is? Also, how did the sensation become the hallmark of Sichuan cuisine? <br /><br />This is the sixth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. <br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /><br />0:00 What is mala <br />01:23 How to make a mala dish<br />03:15 Why is mala so addictive<br />04:18 How mala got so popular <br />06:48 Sichuan food is more than mala<br /><br />If you liked this video, we have more explainers about Chinese food:<br /><br />Why Bamboo Steamers Make the Perfect Dim Sum | Eat China: Back to Basics S4E5<br />https://dai.ly/x8aljm0 <br /><br />Is There A Right Way to Use Chopsticks? | Eat China: Back to Basics S4E4 <br />https://dai.ly/x8aaudd <br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Yoyo Chow<br />Videographer: Guo Yong<br />Editor: César del Giudice <br />Narration: Victoria Ho<br />Animation: Stella Yoo<br />Mastering: César del Giudice <br /><br />#mala #sichuan #spicy<br />
