Hot Pot MaLa Meter
Spicy ≠ Numbing. "MaLa" (麻辣) is two separate sensations: La (辣) is chili heat, Ma (麻) is Sichuan pepper tingling. Set your tolerance for each.
Ratings based on DB50/T 1288-2022 麻度标准 & GB/T 38495-2020 花椒麻度评价🗺️ MaLa Flavor Map — click any cell to explore
Columns = La (🌶️ chili heat, 0→5) · Rows = Ma (⚡ numbing, 5→0)
🍲 Broth MaLa Ratings
| Broth | La 辣 (1–5) | Ma 麻 (1–5) | Profile | Best for |
|---|---|---|---|---|
| 🍅 Tomato 番茄锅 | ○ (0) | ○ (0) | Sweet & Tangy | Beginners, kids, everyone |
| 🍄 Mushroom 菌菇锅 | ○ (0) | ○ (0) | Umami & Light | Vegetarians, umami lovers |
| 🥛 Coconut Chicken 椰汁鸡锅 | ○ (0) | ○ (0) | Creamy & Sweet | Southeast Asia fans, dairy lovers |
| 🫙 Clear Chicken 清汤锅 | ○ (0) | ○ (0) | Clean & Neutral | Purists, sensitive stomachs |
| 🌾 Sate / Sa Cha 沙茶锅 | 🌶️ (1) | ○ (0) | Savory & Rich | Fujianese style fans |
| 🥩 Beijing Lamb 北京涮羊肉 | 🌶️ (1) | ○ (0) | Mild & Savory | Classic Beijing style |
| 🟠 Light Sichuan 微辣四川 | 🌶️🌶️ (2) | ⚡ (1) | Gentle warmth | Spice beginners in Sichuan style |
| 🟡 Mild Mala 中辣鸳鸯 | 🌶️🌶️ (2) | ⚡⚡ (2) | Balanced | First timers to MaLa |
| 🔴 Medium Chongqing 中麻辣重庆 | 🌶️🌶️🌶️ (3) | ⚡⚡⚡ (3) | Classic MaLa | Regular hot pot lovers |
| 💀 Full Chongqing 麻辣重庆 | 🌶️🌶️🌶️🌶️ (4) | ⚡⚡⚡⚡ (4) | Intense MaLa | Experienced MaLa fans |
| 🔥 Ghost-level 变态辣 | 🌶️🌶️🌶️🌶️🌶️ (5) | ⚡⚡⚡⚡⚡ (5) | Extreme | MaLa veterans only |
| ⚡ Pure Ma No La 麻不辣 | ○ (0) | ⚡⚡⚡⚡ (4) | Numbing, Not Hot | The curious, those who want to isolate Ma |
Frequently Asked Questions
What exactly is "Ma" (麻)?
Ma (麻) is the tingling / numbing sensation caused by Sichuan peppercorns (花椒, huājiāo). The active compound, hydroxy-α-sanshool, binds to somatosensory receptors in your mouth, temporarily suppressing normal touch perception. You may feel a buzzing, vibrating, or pins-and-needles sensation — especially on the lips and tongue.
What exactly is "La" (辣)?
La (辣) is heat from chili peppers — the burning sensation caused by capsaicin activating TRPV1 pain receptors. This is the same "hot" sensation you feel from jalapeños, sriracha, or any chili-based food.
Can I have high Ma with low La?
Yes — and it is a fascinating combination. A broth can have intense Sichuan pepper numbing with almost no chili heat. This is sometimes called "麻不辣" (numb but not spicy). You will feel your mouth buzzing and tingly without any burning. Some diners find this easier to handle than pure chili heat.
What is the Chinese standard for numbing (麻度)?
China has official standards for measuring Sichuan pepper intensity. DB50/T 1288-2022 (重庆火锅底料麻度分级) grades hot pot base numbing levels. GB/T 38495-2020 uses the Scoville Index method adapted for Ma evaluation (花椒麻度评价-斯科维尔指数法). The MaLa Meter ratings are inspired by these official grade scales.
Why do some people feel almost nothing from Sichuan pepper?
Sanshool sensitivity varies between individuals — likely due to differences in TRP channel expression and baseline sensory thresholds. First-time exposure often produces a stronger reaction; regular consumers adapt somewhat. The tingling typically peaks 30–60 seconds after contact.