Old Sichuan Cuisine Mala Da Xiansheng

Spicy Master Limited Edition Old Sichuan Cuisine Choose Your Spice Level: Sweet and Spicy, Mild, Medium, Hot, Extra Hot, Hellishly Hot, Super Hot (+200 yen) A representative cold dish of Sichuan 'Mouthwatering Chicken'. At Spicy Master, we use the whole bone-in thigh of flavorful Daisen chicken, highlighting its moist texture. Finished with a special sauce combining our secret blend of twelve spices and three types of homemade chili oil, you can enjoy a deep flavor where spiciness, numbness, and aroma come together in perfect harmony.

Choose your spice level: Sweet and Spicy, Mild, Medium, Hot, Extra Hot, Hellishly Hot, Super Hot (+200 yen). This is the authentic traditional Mapo Tofu passed down by Sichuan chef Master Pan. The carefully selected 5-year aged Pixian Doubanjiang from Sichuan, the aroma of premium Sichuan peppercorns, the richness of minced beef, and the softness of tofu come together to offer you the essence of Sichuan cuisine. This special dish perfectly recreates the local traditional flavors while you are in Japan.

1/4 duck, limited to 2 ducks per day, Sichuan Leshan's specialty dish 'Sweet Skin Duck'. The outer skin is crispy and fried, and the duck meat is finished with a slightly sweet sauce, making it crispy on the outside and juicy and tender on the inside. The sweetness and savoriness are perfectly balanced, making it a traditional Sichuan delicacy. At Mala Master, we faithfully recreate the authentic Sichuan Leshan method, carefully selecting spices and seasonings.

The golden soup made from pumpkin is enhanced with a mild sourness derived from lactic acid bacteria created by naturally fermented chili peppers, along with the refreshing aroma and numbing spiciness of green Sichuan pepper. The harmonious combination of tender beef and the sour spiciness creates an addictive flavor that pairs perfectly with rice and alcohol.

A traditional Sichuan home-cooked dish where raw pork belly is grilled and then stir-fried directly without pre-boiling, combined with bell peppers and garlic sprouts. The umami of the meat and the aroma of the vegetables are enhanced by direct heat, resulting in a simple yet profound flavor.

Limited to 6 servings per day, this dish features slowly braised pork belly, enhanced with the natural sweetness and aroma of fermented glutinous rice (a seasoning similar to sweet sake), resulting in a melt-in-your-mouth tenderness and deep richness. It is a special dish where tradition and the umami of fermentation harmonize.

A dish adapted from the popular Sichuan cuisine menu item 'Kung Pao Chicken' using shrimp. Juicy shrimp are combined with peanuts, chili peppers, and Sichuan peppercorns, resulting in a sweet and spicy, fragrant flavor. The umami of the seafood and the spicy kick harmonize perfectly.

This is a popular dish representing Sichuan cuisine. 'Fish fragrant' literally translates to 'the aroma of fish,' but in reality, no fish is used; it refers to a traditional Sichuan seasoning method. By combining doubanjiang, ginger, garlic, scallions, and chili peppers, and adding vinegar and sugar for a sweet and sour taste, a unique aroma is created that harmonizes spiciness, sourness, sweetness, and umami.

Limited to 10 servings per day, this dish is prepared by Chef Liu, the deputy head chef from Meishan, known for his spicy and flavorful cooking. This traditional dish, 'Dongpo Trotters', has been cherished in the hometown of the Song Dynasty literary giant Su Dongpo, Meishan. The pig trotters are slowly simmered with plenty of ginger and spices, bringing out a melt-in-your-mouth tenderness and rich umami flavor. Enjoy the authentic taste of the local cuisine, crafted by Chef Liu.

A specialty dish originating from the northern part of Sichuan Province, specifically the Chuanbei region. It features a chewy texture made from starch derived from mung beans and peas, topped with a homemade special chili oil and Sichuan pepper sauce. This dish offers a smooth mouthfeel, with a tingling spiciness and a fragrant aroma, making it a refreshing choice unique to Sichuan. At Mala Sensei, we use specially selected domestic mung bean starch.

At Spicy Master, we use domestically produced vegetables that are naturally fermented using traditional methods passed down through generations. Rich in lactic acid bacteria, they are characterized by a moderate sourness and the fragrant flavor of spices.

A dish stir-fried over high heat with homemade cured meat (Chinese-style bacon) and fresh chili peppers. The deep umami and aroma of the cured meat are complemented by the refreshing spiciness of the fresh chili, making it a Sichuan farmhouse-style stir-fry that pairs well with rice and alcohol.

This dish uses fresh domestic bone-in Daisen chicken thigh meat, stir-fried with fresh chili peppers over high heat. The juicy flavor of the chicken perfectly combines with the refreshing spiciness of the chili, creating a tantalizing taste that stimulates the appetite.

A mala tang made with a purely handmade medicinal soup that has been carefully prepared over time. The stimulating spiciness of chili peppers and Sichuan peppercorns combines with the nourishment and aroma of medicinal ingredients, creating a deep flavor that warms you from the inside. Enjoy this dish, which includes several popular ingredients, for a healthy and satisfying experience.

A special green Sichuan pepper sauce for the popular dish mouthwatering chicken that gained fame at Mala Xiansheng. It has no spiciness from chili peppers but a strong numbing sensation from the Sichuan pepper, making it an addictive dish.

This dish became popular at Mala Sensei, a menu item from the early 20th century in Chengdu, Sichuan Province. The Guo couple used discarded beef offal, simmered it in a spiced broth, cooled it down, and sliced it thinly. It was topped with a sauce made from chili oil and spices, and became known as 'Couple's Lung Slices.' Our restaurant primarily uses Japanese domestic beef honeycomb tripe and shank meat, mixed with vegetables like celery, green onions, and cilantro, to create a refined numbing flavor.

A menu that became popular at Mala Sensei

(Salt Flavor/Spicy Flavor) Each

A popular menu item from Spicy Master, featuring 'Delicious, Spicy, Hot, and Numbing' flavors. Made with high-quality 'Han Yuan Ma Shan Pepper' sourced directly from Sichuan Province, China, and 15 types of medicinal herb spices. A dish that stimulates the five senses with its spicy and delicious exquisite flavor. The use of sweet bean sauce allows for a hint of sweetness amidst the spiciness. When mixed with a block of soft silken tofu, it blends with the Mapo sauce, creating a creamy and tasty dish. Additionally, you can top it for free with flavorful cilantro grown by contracted farmers.

A dish that gained popularity at Mr. Spicy, it overturns the concept of eggplant with its deliciousness, being crispy on the outside and juicy on the inside. The special magic spice is addictive.

A dish that became popular at Spicy Master, featuring beef tripe and honeycomb tripe, duck blood, spam, and vegetables simmered in spicy soup. It perfectly combines the aroma of garlic, the stimulation of spiciness, the texture of offal, and the umami of vegetables.

One of the representative home-cooked dishes of Sichuan cuisine, 'Twice-Cooked Pork'. Pork belly is first boiled and then stir-fried to a fragrant finish, combined with traditional seasonings such as Doubanjiang, Tianmianjiang, and Douqi. Its aromatic and rich flavor pairs perfectly with white rice.

This dish, popular at Mala Sensei, features crispy fried chicken thighs stir-fried with spices such as Sichuan pepper and chili. It has a complex spiciness and umami that pairs well with alcohol.

A signature dish representing Sichuan that gained popularity at Spicy Master. Thinly sliced beef and vegetables like bean sprouts are quickly blanched in hot water, topped with garlic, and generously drizzled with hot chili oil containing Sichuan pepper and chili peppers. The beef is tender, and the broth has a rich flavor with a strong spicy kick, allowing you to enjoy the unique stimulation and aroma of Sichuan.

A menu item that gained popularity at Spicy Master, the original Spicy Saliva Fish is currently under trademark application. The fluffy and warm white fish combined with Spicy Master's extremely popular saliva sauce creates a perfectly spicy and delicious dish conceived by Spicy Master.

This dish, popularized by Spicy Mr. Fish, does not have a soup base and uses only Sichuan pepper oil. By pouring the hot, boiling oil over the fish along with garlic and chili, the aroma of the spices is instantly released. Despite being all oil, it is not greasy and has a refreshing fragrance. The numbing sensation is strong and addictive.

The fully fermented pickled vegetables and chili have a natural sourness and umami, are rich in vitamins, and boost immunity. Fresh green Sichuan pepper has a refreshing numbing sensation and aroma.

Boiled briefly in hot water with white fish and vegetables such as bean sprouts, topped with garlic, and finished with hot special chili oil infused with Sichuan pepper and chili peppers. The fish is tender and fluffy, and the soup features a numbing spiciness and rich aroma, making it a representative dish of Sichuan's spicy cuisine.

The recommended spicy dish that became popular is the sprout Yacai, an essential pickle in Sichuan cuisine, known for its crunchy texture and rich flavor unique to pickles. We created a fried rice that brings out the umami of the minced meat, resulting in a dish with depth of flavor.

A menu item that gained popularity at Mr. Spicy

Small...200 yen, Regular...300 yen, Large...350 yen

A dish that gained popularity at the famous Spicy Master, this bowl utilizes a special homemade chili oil instead of sesame paste. The numbing aroma of Sichuan pepper and deep spiciness cling perfectly to the chewy noodles. Its simplicity highlights the authentic flavors of Sichuan cuisine. Choose your spice level: Sweet and Spicy, Mild, Medium, Hot, Extra Hot, Hellishly Hot, or Sadistic Hot (+200 yen).

This is a Sichuan-style mixed noodle dish topped with a recommended soy sauce base, Sichuan pepper, chili oil, slow-cooked white peas, minced meat, and bean sprouts. It has become a popular dish alongside Dan Dan noodles in Chongqing and Sichuan. The owner, who was deeply moved by the taste, hopes to recreate this flavor in Japan as a new menu item. Spice levels available: Sweet and Spicy, Mild, Medium, Hot, Extra Hot, Hellishly Hot, and Sadistic Hot (+200 yen).

A popular menu item at Spicy Master with selectable spiciness: Sweet and Spicy, Mild, Medium, Hot, Extra Hot, Hellishly Hot, and Sadistic Hot (+200 yen)

Selectable spiciness: sweet and spicy, mild, medium, hot, extra hot, hellishly hot, sadistic hot (+200 yen)

Selectable spiciness: Sweet and Spicy, Mild Spicy, Medium Spicy, Hot Spicy, Extra Hot, Hellishly Spicy, Sadistic Spicy (+200 yen) each

A mala tang made with a purely handmade medicinal soup that has gained popularity at Mala Sensei, carefully prepared over time. The stimulating spiciness of chili peppers and Sichuan peppercorns combines with the nourishment and aroma of medicinal ingredients, creating a deep flavor that warms you from the inside. Enjoy this healthy and satisfying dish that includes several popular ingredients.

The smooth spring noodles are finished healthily with refreshing black vinegar and medicinal spices. Especially popular among women!

A menu item that gained popularity at Mala Sensei

A traditional sweet treat enjoyed in Sichuan and the Jiangnan region. Made from fermented glutinous rice known as 'Laozao' (similar to sweet sake), it is served as a soup with chewy glutinous rice balls added. This dish harmonizes the gentle aroma of alcohol, the sweetness of rice, and a mild acidity, making it a warming dish that is enjoyed during celebrations and as a winter dessert.