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732:"The clear history of mala sauce is still unknown, but it is widely believed that people in Sichuan province, one of the poorest provinces in Chinese history, invented strong-tasting mala sauce to cover up rotten meats." This is total baloney. First of all, Sichuan province has never been "one of the poorest provinces in Chinese history". On the contrary, it is called Tian Fu Zhi Guo (Kindom of Heaven) because of its high agriculture output thanks to its rich soil and water system. And where is the source for the taste cover-up crap?
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This is the sauce that's used with Ma La Tofu, right? On
Chinese menus in the United States, it's always spelled "Ma La" (without a space).
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Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a
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is a flavour profile, seasoning mixture, and the resulting sauce. Note that the
Japanese and Korean titles are "mala taste /
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related articles on
Knowledge. If you would like to participate, please visit the project page, where you can join
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Is this sauce commercially available? The article discusses it as if it is always prepared from scratch.
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after discussing it on the closer's talk page. No further edits should be made to this discussion.
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article says: "In the
Shanghai region it is called málà dòufǔ (麻辣豆腐)." Is this correct?
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Isn't the character better translated as "numb" (or can we add this term)?
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the wiki said it's a seasoning??? As a
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This article talk page was automatically added with
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