Ready to make the best Chinese food of your life?
Sichuan Heritage Foods + China Time-Honored Brands
The Mala Market is the source for premium Sichuan ingredients and a curated selection of regional Chinese pantry essentials.
Our mission is to help your Chinese cooking match up to the food in China by importing the highest-quality traditional and artisanal ingredients, most of which have never been available outside the country.
Spices & Dry Goods
Shop Spices
Má (the numbing of Sichuan pepper) + là (the heat of chili pepper) = málà (the defining taste of Sichuan food).
Our flagship products include the best of the best Sichuan pepper, dried chilies and chili flakes. We also carry spices, Chinese BBQ blends and a variety of regional noodles
Sauces & Pickles
Shop Sauces
Here's where you'll find heritage soy sauces, black vinegars, cooking and finishing oils, fermented beans and bean pastes, dry pot and hot pot sauces, oyster sauces, chili oils and crisps, fermented pickles and more from across China
Pantry collections
Shop Collections
Stock a Chinese or a Sichuan-specific pantry in one go with our Starter or Complete pantry collections. Or go deep with vinegar, chili oil or noodle collections. Project kits include everything you need to make your own chili crisp or Chinese pickles
Kitchenware & Books
Shop Kitchen
We've got you covered on artisan-made kitchen tools for Chinese cooking, including woks, spatulas, hot pots and fermentation jars as well as a curated selection of Chinese cookbooks
As seen in
Roasted Rapeseed Oil (Caiziyou)
$22
Quality + Safety
Cultivating relationships with and sourcing directly from farmers' co-ops and manufacturers—cutting out all the middlemen traders—allows us to guarantee authenticity, quality, safety and freshness. It also makes it possible for us to learn and share product knowledge directly from the makers.
The Mala Market are "outstanding purveyors of Chinese ingredients and food culture"—Fuchsia Dunlop, preeminent Chinese cookbook author
Huajiao
"For years I’ve lamented the mediocre quality of Sichuan peppercorns available in the US. Now at last The Mala Market offers outstanding peppercorns"—Grace Young, award-winning cookbook author and activist
"They are life-changing peppercorns"—Brandon Jew, Michelin-starred Mister Jiu's
Zhongba Soy Sauce
"I like this handcrafted soy sauce from Mala Market—it’s inky and thick and luscious tasting... And why can’t we have nice-quality Asian ingredients to use, too? I’m like, hello, if I’m going to spend that much money for olive oil, why don’t I spend that much money for soy sauce?"—Andrea Nguyen, award-winning cookbook author
Baoning Vinegar
"The Mala Market has the best peppers, the best peppercorns, the best Chinese soy sauces, the best Chinese vinegars....That Boaning 10-year-old vinegar ($29), I use that in recipes that other people are using $100 bottles of sherry wine vinegar. It's that sophisticated. I think people really overlook Japanese and Chinese vinegars in particular, to their detriment. They're not as expensive as European ones, and they have as much depth of flavor and nuance."—Andrew Zimmern
Pixian Doubanjiang
"Since 1688, Sichuan Pixian Douban Co. has produced doubanjiang, the chile-bean paste essential to Sichuanese cuisine. The three-year-aged version available today is made the traditional way. Fermented and aged in earthenware crocks stirred daily by hand, the jammy paste develops layers of earthy, savory flavor and slow-burning heat. Imported exclusively by the Mala Market, it’s as close as you can get to journeying through time by the spoonful."—The Wall Street Journal
Cold-Press Caiziyou
"The minute you toss a couple of tablespoons of their roasted rapeseed oil into a hot wok your kitchen starts smelling like a Chinese restaurant. It has a deliciously toasty aroma unlike any other oil I’ve encountered. I never want to be without it."—Ruth Reichl
Lightweight Cast Iron Wok
"A copious, heavy-duty yet easily managed wok has been introduced by the Mala Market....Most woks are carbon steel but this one is cast iron, and you should know by now the advantages of cooking in cast iron. Yet despite the material and its generous size, it weighs less than five pounds."—Florence Fabricant, The New York Times
Cook With Us!
Our recipe site features well-tested Regional Chinese recipes and food writing from cooks with roots or current lives in China. Search recipes by ingredient for an introduction to Sichuan specialty products, how to prep, use and store them, and numerous recipes featuring each one. You'll also find dishes from Yunnan, Xinjiang and other Western provinces along with classics from China's eight great cuisines.
Visit Recipe Site
What's your Chinese food obsession?
A shared obsession with Sichuan food helped us bond as American mother and adopted-teen Chinese daughter and also keeps Fongchong connected to her homeland. Whether your connection to Chinese food is through your immigrant or multicultural family, world travel, or simply the love of a Chinese restaurant down the street, our mission is to help you make the best Chinese food of your life!
Learn more about us and our team on our recipe site.
