Sichuan food has a reputation for heat, but at Ace Hot Pot you set the level. Here's how our five spice levels work and how to choose.
Ma vs la: two kinds of heat
Ma (麻) is the tingly, numbing buzz from Sichuan pepper. It isn't hot like chilli. It's more of a fizz on your lips and tongue. La (辣) is chilli heat. Ma la cooking balances the two, and that's what makes it so moreish.
The five levels
| Level | Chinese | Who it's for |
|---|---|---|
| Not spicy | 不辣 | No chilli at all. Good for kids. |
| Mild | 微辣 | A little warmth. Start here if unsure. |
| Hot | 中辣 | Proper Sichuan heat and numbing tingle. |
| Extra hot | 大辣 | Very spicy. For regular chilli eaters. |
| Ace hot | 特辣 | Our hottest level. |
Which bases come in which spice levels?
- Classic Malatang (经典麻辣汤): Mild, Hot, Extra hot, Ace hot
- Chicken Bone Broth (鸡骨浓汤): Not spicy
- Sichuan Hot and Sour Soup (开胃酸辣汤): Mild, Hot, Extra hot, Ace hot
- Curry Laksa Soup (咖喱拉沙汤): Mild
- Mushroom Soup (野菌菇鲜汤): Not spicy
- Mala Stir Fry (麻辣香锅): Mild, Hot, Extra hot, Ace hot
- Mala Ban (流汁麻辣拌): Mild, Hot, Extra hot, Ace hot
- Tom Yum Soup (泰式冬阴汤): Mild
- Tomato Soup (美味番茄汤): Not spicy
Tips if you're new to spice
- Start at mild. You can always go hotter next visit.
- Rice helps. Every malatang and maocai comes with free rice.
- Tofu, noodles and potato soak up the most broth, so they taste hotter than leafy greens.
- If you can't have chilli at all, choose Chicken Bone Broth, Mushroom Soup or Tomato Soup.