It's just the absolute best. The taste of Szechuan Pepper with the chilis probably makes this my favorite dish I cooked so far.
Plus you can make the remainder of the cooking process into chili oil.
this post was submitted on 26 Mar 2026
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Nice, China does chili right. I'm going back to China in a couple weeks to visit my friends and don't tell them but a not small part of me visiting is because of the food and specifically the 麻辣.
Oh actually I'm having some 麻辣油now, found it in daiso today.
wait this delicious meal came from a daiso?
i biked by daiso yesterday to get catfood. so many missed calories.
Their laziji looks homemade, and is a different spice mix than the mala I commented with, but they're similar dishes. Afaik, this mala packet is a new product from Daiso.
That said, if you find this packet there, you'll be able to pan-fry a very similar dish. Cut up some chicken breast, fry it up with a little oil, right before the chicken is finished, empty half or the entire packet into the pan, turn off the heat, stir everything for 20 seconds or so, good to go.
I'ma do it with pork (chicken is against my religion) and that sounds delightful and way too easy. thanks for the guide!
nice.
After talking about it, it sounded really good, so I made some mala bacon.
I'm grabbing lunch right now but I'm heading to daiso next (today's chore is to see if the new helmet is good. So far, yes!)
heck yea.
If you like this cooking method at all, the daiso mala flavor is worth trying out since it's a dollar, but this is what you really want and what I usually use for cooking almost everything:
the best part of mala and laziji(op) is the fresh sichuan peppers, which the daiso one does not use; they use roasted sichuan peppers, so it'll be good, but flat overall, no pop and fresh mix of flavors.
Get that block above, and hot diggity dang, it's a layer of beef tallow on top and then a hundred(or like twelve) spices just staaaacked underneath.
same process, fry whatever you want with a little oil, when it's nearly done cut off a chunk of this stuff, throw it in, turn off the heat, stirritup and mind blown. A 1x1 inch section of this hot-pot base block is my shortcut to easy, consistent, amazing flavor.
woe is both of us friend. my daiso didn't have it and i'm pooped. I gotta save the rest of my energy for rehearsal tonight, i have a gig on easter and they want me to show off (me showing off has been bringing people in to the church to watch the band the week we play each month. the band keeps getting better and better it's so much fun).
i'm going to the good spice market tomorrow and bringing this photo. is the block of deliciousness laziji? because i'll just start there. i know i'm going to like it if i put it on bacon or make it like larb
Most Chinese markets should have the real one anyway, which is fantastic and worth looking for: it's "mala huoguo tangdi", or in english "spicynumb hotpot base", in Chinese "麻辣 火锅 汤"
If you show those pictures to a Chinese person, they'll know exactly what you're showing them.
laziji means "chili chicken" so don't say that, show them the picture of the block in its packaging and "麻辣 火锅 汤", they'll know what it is.
Yea, it's crazy good, you'll dig it; I have made it with larb and pretty much every form of meat and veg stir-fry and it's always nuts good. I almost exclusively use that spice block when I cook nowadays because it's very straightforward, portionable, delicious and quick.
Good luck with your gig!
Thanks! I get to juggle