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This is Chongqing málà hotpot in its classic form. The dried chilies you see? At first, they’re not that spicy when you bite into them. That’s because as the chilies simmer in beef tallow (牛油) and chili oil, more heat gets extracted into the broth. The seeds and inner membranes slowly break down and the chili sichuan pepper keep infusing over time. So at the start, the soup may look scary red but the spice hits softer and rounder, not sharp. Every ingredient, from the meat to the vegetables, wor
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