Food can sometimes be like that - oftentimes because of social media hyping up some long existing dish out of obscurity to being an instagram or tiktok darling. Well, I’m going to call out a potential darkhorse dish which I hope will get it’s time on the podium soon - Mala Dry Pot.
Now, you may be thinking “What the heck is that, Phil?” - and I wouldn’t judge you. That’s because it seems to be a relatively niche dish at least here along the East Coast of the USA. I’ve only found it in 2 restaurants I’ve been to to date, and if you know how much I enjoy going to restaurants big and small, you know this dish must be a relatively rare thing. But I’ll let you in on a hint of what it is - you’ve probably heard of Sichuan Hot Pot, right? Those bubbling cauldrons of spicy, red-tinged and oil slicked broth where people are dunking in thin slices of meat, seafood, and vegetables and dipping them in all types of sauces? Well Mala Dry Pot is Hot Pot’s more assertive, bolder cousin - you know, the one that has a motorbike, enjoys wearing a leather jacket with a sherpa collar, and will go up to anyone at a bar and chat them up? That guy.
Anywho - Mala Dry Pot is a truly superior dish not only because it’s arguably event tastier than the more known Mala Hot Pot, but also because it’s easier to make and requires much less clean up and prep. If you’re a fan of spicy, savory food that will make you come back craving more, this one’s for you.
Let’s dive in.