Everything you need to know to make your own Malatang

Indeed, there are various ways of preparing Malatang; you will have distinct hot pot sauces, particular broth bases, and let alone all those different ingredients you can put into the bowl. Here, we are going to walk you through the process of making an authentic bowl of Malatang.

Let’s start with some essential prep work before cooking. We will go over the equipments you need, ingredients and how to prepare them. Next week, we will unveil the mystery behind the amazing hot-pot sauce and in the final chapter of this trilogy, will illustrate the process of painstakingly making a decent broth.

Let’s celebrate the MLT season!

Essential equipments:

  • Three deep saucepan, for hot-pot sauce, broth and boiling the ingredients

  • Ladles to stir the hot-pot sauce and the broth

  • Strainers to pick up cooked ingredients from boiling water

  • Bowls or plates to put uncooked ingredients in

  • Your favorite bowl for Malatang, preferably opens wide and deep

Shanghai Bok Choy

Shanghai Bok Choy

Ingredients (Serving of 4):

  • 1 lbs of bok choy

  • 1 lbs of Chinese cabbage

  • ½ lbs of fresh seaweed

  • 1 lbs of lotus root

  • 1 lbs of yellow potato

  • ¼ lbs of Enoki mushroom

  • ½ lbs of oyster mushroom

Fuzhou Fish Balls

Fuzhou Fish Balls

Optional Proteins:

  • 1 lbs of sliced hot-pot beef

  • 1 pack of firm tofu

  • 1 can of spam

  • 1 pack of Chinese hot-pot meatball of your choice

Optional Carbs:

  • 1 lbs of Korean glass noodles


  • Minced garlic

  • Chopped cilantro

  • Chopped scallion


  1. Wash all the vegetables thoroughly and drain them

  2. Cut the leafy greens in edible sizes

  3. Slice root vegetables such as lotus root and potatoes into ⅛ inch thick, soak in cold water

  4. Tear the enoki mushrooms into small bundles

  5. Slice the oyster mushroom into ¼ inch thick

  6. Cut the fresh seaweed into ½ inch width

  7. Slice the firm tofu into ¼ inch thick, 2*2 square

  8. Slice the spam into ¼ inch thick, 2*2 square

  9. Soak the glass noodle in cold water for 30 minutes

Sliced beef

Sliced beef


  1. Cook the leafy greens and enoki mushrooms in salted boiling water for 1 ½ minutes, shock in ice-bath

  2. Cook the root vegetables, oyster mushroom, seaweed and glass noodles in boiling water for 2 ½ minutes, put in the bottom of the bowl

  3. Cook the spam, firm tofu and and meatballs in boiling water for 4 minutes, put into the same bowl

  4. Cook the room temperature sliced beef for 30 seconds, put into the same bowl

  5. Add the leafy greens and enoki mushrooms to the same bowl

  6. Pour the boiling hot broth into the same bowl

  7. Add 3 tablespoons of hot-pot sauce into the bowl

  8. Garnish with 1 tablespoon of minced garlic, 1 tablespoon of cilantro, 1 tablespoon of scallion

As for now, you have everything prepared! We will reveal the secret of the hot-pot sauce next week! Before any of this happening, march over to Peppercorn Kitchen at 289 Mercer to get your MLT fix. Stay tuned!

Thumbnail credit: @cy_eats