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
South Asian pickles South Asian pickles South Asian pickles, or Indian subcontinental pickles, transliterated as achar, asar or achaar, are foods, originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits, finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish. The most common Desi-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla, garlic, green or red chili peppers,