One of the many advantages of living in Asia is the variety of food to choose from. In the variety of food is also a variety of combinations you can come up with when you decide to eat Malatang. Of the many options I have seen that being: shrimp, fish balls, tofu, bean curd, lotus root, mushrooms, chicken, beef tendon, and noodles seem to be the malatang all-stars and much more get cooked in a pot of steaming broth laced with Sichuan peppers and sesame oil. Prices can rage from simple snacks(3RMB) to a full dinner (15RMB). My favorite out of many in Beijing is this joint located in Dongsiliutiao Hutong. It’s a nice place to mingle with locals and the owner, Mrs. Ma, who is originally from Sichuan has been cooking up Malatang for almost 2 decades. If you like your food real spicy then it is definitely worth a try when you’re in China.
It’s getting really cold in Beijing and the best way to stay warm is to get some hot pot. Here is a photo from my most recent hot pot experience in Gui Jie. Pretty much, the idea is to dump all the meat, vegetables, noodles, and dumplings into the pot and just keep eating. Also known as Ghost Street, Gui Jie is home to over 200 Chinese style restaurants that are open 24 hours.
Go Katayama – Photojournalist in Beijing by Go Katayama is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
Based on a work at gokatayama.com.