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
Korean chili pepper from Korean "gochu-garu" (; "gochutgaru"), where "gochu" () means "chili pepper" and "garu" () means "powder". In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It is vibrant red in color, and texture and heat level may vary from fine powder to flakes, and from mildly hot to very hot. Traditionally made from sun-dried Korean red chili peppers (called "taeyang-cho)", gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers are finer and hotter. Korean chili pepper Korean chili peppers or Korean hot peppers, also known as