The sensation of Mala—the unique numbing and spicy pairing—is the signature of Sichuan cuisine, and it’s a sensation that hooks travelers worldwide. But the complexity of Sichuan food is often reduced to simple “heat.” At Loveshishi, we dive deeper.
A Spice Revolution: While chili peppers are relatively new to China (arriving in the 16th/17th century), they quickly became indispensable in Sichuan, where the climate favored them. They joined the region’s original star: the Sichuan peppercorn (hua jiao). This peppercorn provides the mesmerizing ma (numbing) sensation, preparing the palate for the la (spicy) heat of the chili.
Beyond the Basics: True Sichuan dishes are a study in precision. We focus on lesser-known, deeply traditional dishes like Fuqi Fei Pian (a flavorful cold dish) and the mastery required for authentic Mapo Tofu. It is a cuisine that balances seven essential flavors—sour, pungent, hot, sweet, salty, bitter, and fragrant—in perfect harmony.
The Loveshishi Exclusive: Our bespoke tours grant you private, unparalleled access to this flavor source. Imagine visiting a secluded Sichuan peppercorn farm with an expert, followed by a private cooking class with a Chengdu master chef who reveals the secrets of blending spices. This intimate connection is how we ensure you experience the authentic heart of Mala.
