Malatang one RMB each. Customers keep the used wooden sticks by their plates, and when a customer finishes eating, the price to pay is determined by counting the number of empty sticks. In the mid-2010s "malatang" shops became popular in North China, especially Beijing. In these shops the ingredients are usually displayed on shelves, and customers pick their desired ingredients into a bowl. Behind the counter the selected ingredients are cooked in a spicy broth, usually at very high temperature for 3–4 minutes. Before serving, "malatang" is typically further seasoned with lots of garlic, black pepper, Sichuan pepper, chili pepper, sesame
XO sauce in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. Home cooks often use it as the chief flavouring for fried rice. XO sauce XO sauce is a spicy seafood sauce from Hong Kong. It is commonly used in southern Chinese regions like Guangdong province. Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including dried scallops ("conpoy"), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. This dried seafood-based sauce resembles the Fujianese Shacha sauce. Spring Moon,