Sichuan Dry Pot is a style of Chinese cuisine that is a bit different than most of the standard Chinese fare across New York City. Made popular in China in the 90s, this relatively recent style of cooking is the main focus of Málà Project, a small restaurant in the East Village. In this video from our friends at Thrillist, see what it's all about directly from owners Amelie Kang and Meng Ai.
When Amelie Kang and Meng Ai first opened Málà Project in New York City, their goal was to teach New Yorkers about the lesser-known dry pot they had grown up eating in Beijing. Little did they know, they would wind up introducing this dish to their own culture as well.
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