Today I’ll introduce “value optimization techniques” for malatang (麻辣湯/麻辣烫), one of the most popular dishes in Chinese cuisine – techniques you might think you know but actually don’t.
Malatang is a dish where you add your favorite ingredients to spicy and numbing Sichuan-style soup. Many restaurants use a weight-based pricing system (charging per gram), where the price is determined by the weight of ingredients. This means choosing premium ingredients for the same weight gives you better value!
Basic Knowledge for Considering Malatang Value
The most important point when considering malatang value is market price per gram. In weight-based systems, expensive ingredients are definitely better value for the same weight.
Based on this basic principle, I’ve organized value rankings focusing on standard malatang ingredients!
While ingredient varieties differ by restaurant, this ranking focuses on standard ingredients
[S Rank] Ultimate Value Ingredients
S-rank ingredients have high per-gram prices, making them the best value choices in malatang.
Lamb: Expensive and flavorful meat. Top-tier ingredient for malatang.
Beef: Minimal waste, high nutritional value premium ingredient.
Large Shrimp: While shells add weight, high price range makes them good value in weight-based pricing.
[A Rank] Good Value Ingredients
A-rank ingredients offer good balance between price and satisfaction, making them high-value choices.
Quail Eggs: Small but nutritionally dense.
Fish Fillets: High market price makes them good value for equivalent weight.
Duck Blood (Blood Cake): Premium malatang ingredient, high in protein.
Liver: High nutritional value and protein-rich.
Beef Tripe: Rare cuts with higher unit prices.
Pork Belly: Good flavor and value among meat options.
Chicken: Quality protein source.
Small Shrimp: Easy to eat even with shells.
Squid: Easy to eat when pre-cleaned, moderately priced.
Blood Tofu: Rare high-protein ingredient.
As you can see, animal-based ingredients tend to offer the best value.
[B Rank] Average Value Ingredients
B-rank ingredients have standard balance between price and taste.
Boiled Eggs (Chicken): Inexpensive but nutritious. However, heavier than quail eggs with lower unit price.
Shellfish: High market price but limited edible portion when in shells.
Pork Offal: Flavorful option.
Fish Balls: Moderate pricing.
Tofu Products: Firm tofu, tofu skin – bulky but lightweight.
Pickled Vegetables: Flavorful with small amounts being effective, moderate unit price.
Cilantro: Strong aroma, effective in small quantities. High value among vegetables.
[C Rank] Ingredients Requiring Consideration
C-rank ingredients may vary in value depending on circumstances.
Fish Cake/Kamaboko: Processed products with moderate pricing.
Mushrooms: Good for flavoring.
Dried Bean Curd Sheets: High protein but absorbs water and becomes heavy, disadvantageous in weight-based pricing.
Wontons/Dumplings: Value depends on filling-to-wrapper ratio, generally moderate.
Chives/Pea Shoots: Aromatic but cheap, disadvantageous in weight-based pricing.
[D Rank] Somewhat Low Value Ingredients
D-rank ingredients are somewhat disadvantageous from a malatang value perspective.
Lotus Root/Water Chestnuts: Heavy relative to price, disadvantageous in weight-based pricing.
Glass Noodles: Expand when absorbing water but low nutritional value, heavy relative to price.
Leafy Vegetables: Nutritious but cheap, disadvantageous in weight-based pricing.
Edamame: Seasonal availability, heavy relative to price.
[E Rank] Lowest Value Ingredients
E-rank ingredients have the worst value in malatang’s weight-based pricing system.
Bean Sprouts: Extremely cheap price makes them most disadvantageous in weight-based pricing.
Cabbage/Napa Cabbage: High water content with very low per-gram price.
Instant Noodles: Cheap price makes them disadvantageous in weight-based pricing.
Konjac: Mostly water, heavy but extremely cheap – most disadvantageous choice.
Potatoes/Sweet Potatoes: Too cheap relative to weight, disadvantageous.
Vegetables contain much water and are heavy, resulting in poor value
It’s Not Just About Value! Other Considerations
While I’ve created rankings from a pure value perspective, there are other factors to consider for meal satisfaction.
Caloric Value Perspective
Besides market price per gram, “calories per gram” is also important. For example, pork belly is high-fat and high-calorie, making it very efficient energy-wise. E-rank potatoes are carbohydrate-dense and very filling. Conversely, shrimp are premium ingredients but have relatively little edible portion and aren’t high in caloric value. Leafy vegetables are light and low-calorie but rich in vitamins and minerals, important for nutritional balance.
System Differences by Restaurant
Some malatang restaurants have separate pricing systems for meat and seafood from regular ingredients. They might charge “additional ¥X per 100g for meat” separately. In such restaurants, the above value theory doesn’t necessarily apply.
Maximizing Satisfaction
This might seem contradictory, but ultimately the true enjoyment of malatang lies in “choosing ingredients you want to eat in your preferred proportions.” Restricting yourself from what you really want while pursuing value defeats the purpose.
For example:
– Refreshing bean sprouts and cabbage that complement spicy soup
– Glass noodles and konjac that absorb soup flavors well
– Leafy vegetables that add color
These are considered “poor value” ingredients, but they’re essential for balancing malatang’s taste, appearance, and texture.
Rather than strictly pursuing value alone, it’s recommended to choose enjoyably while considering nutritional balance and visual appeal
Summary – Tips for Smart Malatang Enjoyment
Based on the above analysis, tips for optimizing value while maximizing malatang enjoyment are:
- Primarily choose high-value ingredients (lamb, beef, duck blood, etc.)
- Consider nutritional balance with vegetables (effective even in small amounts)
- Check restaurant pricing systems beforehand (meat/seafood pricing systems)
- Prioritize your preferences above all (restricting what you want defeats the purpose)
Malatang’s appeal lies in creating your own original bowl. While being value-conscious, why not ultimately make choices that maximize your satisfaction? Next time you go for malatang, use this value knowledge as reference while choosing ingredients as your heart desires, for more delicious enjoyment!
What ingredient combinations do you like in malatang? Please share in the comments!
※Ingredient value can vary significantly based on region, season, and price fluctuations. Please understand this article as one reference point.
