I Tried Extreme Spicy Chinese Street Food in China's Spice Capital!! ️ 🇨🇳

Ingredients

• 300 g Beef Tripe (cleaned and sliced into 2‑cm strips)
• 200 g Duck Blood (coagulated, cut into cubes)
• 150 g Pork Liver (thinly sliced)
• 100 g Wood Ear Mushrooms (soaked, sliced)
• 150 g Lotus Root (peeled and sliced thin)
• 150 g Bean Sprouts (rinsed)
• 200 g Sweet Potato Noodles (fresh or frozen)
• 150 g Tofu Skin (Yuba) (cut into strips)
• 200 g Beef Slices (thinly sliced, marbled)
• 200 g Meatballs (pre‑made beef or pork meatballs)
• 150 g Pumpkin (peeled and cubed)
• 6 cloves Garlic (minced)
• 2 cm Ginger (sliced)
• 2 tbsp Sichuan Peppercorns (toasted and ground)
• 4 tbsp Dried Red Chili Flakes (adjust for heat)
• 1 tsp Cumin Seeds (toasted)
• 2 pieces Star Anise
• 2 pieces Bay Leaf
• 3 tbsp Soy Sauce (light soy)
• 2 tbsp Chinese Black Vinegar
• 1 tbsp Sesame Oil (for dipping sauce)
• 2 L Chicken Stock (low‑sodium)
• 500 ml Vegetable Oil (for chili oil base)
• 1 tsp Salt
• 1 tsp Sugar

Instructions

1. Prepare the Chili Oil Base

   In a small saucepan, combine vegetable oil, toasted cumin seeds, Sichuan peppercorns, dried chili flakes, star anise, and bay leaf. Heat over medium‑low until the oil turns deep red and fragrant, about 10 minutes. Remove spices with a fine mesh sieve and set the infused oil aside.

   Time: PT10M

   Temperature: Medium heat

2. Make the Mala Broth

   In the large stockpot, add chicken stock, minced garlic, sliced ginger, soy sauce, black vinegar, salt, sugar, and 200 ml of the prepared chili oil. Bring to a gentle boil, then reduce to a simmer for 20 minutes to let flavors meld.

   Time: PT20M

   Temperature: Simmer

3. Prep All Raw Ingredients

   While broth simmers, slice beef tripe, duck blood, pork liver, lotus root, pumpkin, tofu skin, and beef slices. Rinse wood ear mushrooms, bean sprouts, and sweet potato noodles. Arrange each ingredient in separate bowls for easy serving.

   Time: PT15M

4. Assemble Dipping Sauce

   Mix sesame oil, a splash of soy sauce, and a pinch of Sichuan peppercorns in small bowls. Serve alongside the hot pot for diners to dip cooked items.

   Time: PT5M

5. Transfer Pot to Portable Burner

   Place the simmering broth on the portable burner at the dining table. Keep the heat at a steady boil (≈100°C).

   Time: PT2M

   Temperature: Boiling

6. Cook Ingredients in the Hot Pot

   One by one, add ingredients to the boiling broth: first beef tripe (15 seconds), duck intestines (15 seconds), duck blood (30 seconds), pork liver (30 seconds), wood ear mushrooms (1 minute), lotus root (1 minute), bean sprouts (30 seconds), sweet potato noodles (2 minutes), tofu skin (1 minute), beef slices (30 seconds), meatballs (2 minutes), pumpkin cubes (2 minutes). Use chopsticks or a slotted spoon to retrieve when cooked.

   Time: PT15M

   Temperature: Boiling

7. Serve and Enjoy

   Allow diners to dip cooked items into the prepared sesame‑oil sauce, then eat immediately while the broth is bubbling. Refill broth with hot water if level drops.

   Time: PT5M

8. Cleanup

   Turn off the burner, let the pot cool, discard any leftover solids, and wash all utensils and bowls. Soak the large pot in warm soapy water for easier cleaning.

   Time: PT20M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

6 g

Ingredient Substitutions

• Instead of Beef Tripe: Beef Omasum, Beef Stomach
• Instead of Duck Blood: Pig Blood, Tofu (for vegetarian)
• Instead of Pork Liver: Beef Liver, Chicken Liver
• Instead of Wood Ear Mushrooms: Shiitake mushrooms
• Instead of Lotus Root: Daikon radish
• Instead of Bean Sprouts: Snow peas
• Instead of Sweet Potato Noodles: Glass noodles
• Instead of Tofu Skin (Yuba): Firm tofu
• Instead of Beef Slices: Lamb slices
• Instead of Meatballs: Fish balls
• Instead of Pumpkin: Butternut squash
• Instead of Sichuan Peppercorns: Sansho pepper
• Instead of Dried Red Chili Flakes: Chili powder
• Instead of Soy Sauce: Tamari
• Instead of Chinese Black Vinegar: Rice vinegar
• Instead of Chicken Stock: Water + bouillon
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Large Stockpot (5‑L)
• Portable Burner
• Fine Mesh Sieve (optional)
• Cutting Board
• Chef Knife
• Ladle
• Chopsticks
• Small Bowls (for dipping sauce)
• Spice Grinder or Mortar & Pestle (optional)

Critical Steps — Do Not Skip

• Toasting and infusing the chili oil (Step 1)
• Simmering the broth with proper seasoning (Step 2)
• Cooking delicate items like duck blood for the correct short time (Step 6)

Chef Tips from the Video

• Toast Sichuan peppercorns until fragrant, then grind them for maximum numbing effect.
• Use a high‑smoke‑point oil (like peanut) for the chili oil to avoid burning.
• Add a handful of fresh cilantro at the end for a bright contrast.

Troubleshooting

Storage

Refrigerator: Cool broth in an airtight container for up to 3 days; reheat before reuse.

Freezer: Portion broth and freeze for up to 1 month.

Room temperature: Do not store hot pot ingredients at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chili oil and store in a sealed jar for up to 2 weeks.
• Pre‑slice all meats and vegetables and keep them chilled in separate containers.
• Make the broth base a day ahead; simply reheat and add fresh chili oil before serving.

Frequently Asked Questions