Mala Sichuan Bistro (Houston)

Yangzhou style fried rice with shrimp, luncheon meat, eggs, green and white onions.

Bacon bits, scallion, white onion, stir-fried with loose jasmine tea and soy sauce.

Spicy fried rice of beef, pork, shrimps, egg, Sichuan fermented broad bean paste, and red chili powder

Cooked & chilled pork belly rolled with cucumber slices, slathered in a mixture of grind garlic, sweet & spicy concocted soy sauce, & red chili oil. Garnished with julienne green onion.

Little shrimps tossed with a simple green onion oil paste.

Wedges of fresh Persian cucumber salad tossed in grind garlic & sesame oil.

Slices of beef shank, beef tendon, & honeycomb beef tripe, simmered with Sichuan spices & chilled, tossed with Chinese celery bits in spiced meat juice & red chili oil. topped with crushed peanuts & cilantro.

Marinated beef tendon slices tossed with mala red chili oil, garnished with julienned green onions.

A free radical fighting medical mushroom harvested in mountainous regions of western Sichuan, tossed with minimal seasoning to enjoy its natural flavor & texture.

Point & kill a cage-free chicken, bone-in, cooked & chilled, drenched in red chili oil-based savory & aromatic chicken broth on a bed of crunchy lotus roots. This is a large portion cold served the dish, comes with steamed white rice.

Meticulously sculpted pork kidneys, chilled and tossed with scallions in spicy, sweet, and garlicky soy sauce, Sichuan peppercorn oil, and red chili oil.

Hand spitted slender bamboo shoot tips tossed with scallions in simple sesame oil.

Hand splitted slender bamboo shoot tips tossed with scallions in spicy, sweet, and garlicky soy sauce, Sichuan peppercorn oil, and red chili oil.

Charred pepper and avocado in maggi seasoning, oyster sauce, and sesame oil

Shorts links of pork baby back ribs reduced with Chinese spices and dry plums in sour and sweet broth

Custom made noodle boiled & mixed with mala spicy sauce & sesame paste, topped with boiled spinach, yibin preserved vegetables & spiced ground pork, & green onions. Note sauce on the bottom, when you get to add a few hot water stir it first, enjoy.

Hot cooked noodles are always better when enjoyed immediately. Now prepare our favorite Dan Dan noodle at home at your own convenience. Stock up on these for a quick & easy meal! Kit includes house-made fresh noodles, our signature Dan Dan noodle sauce mix, yibin preserved vegetable, pork & green onion topping mix, fresh cabbage, bowl for prepping & eating, & instructions.

Custom made noodles medium-well cooked & chilled, tossed in Sichuan funky sauce which consists of seven harmoniously balanced flavors of sour, sweet, ma, la, salt savory, & aromatic, grind garlic, & red chili oil. Topped with fresh julienned cucumber, & green onion.

Chilled mung bean jelly tossed with Chinese celery bits, cilantro, & green onions in fermented broad bean paste, & red chili oil.

Boiled house-made pork wontons in chef's special sour & spicy vinaigrette, sesame oil, red chili sauce, & red chili oil.

8 pieces. House-made dumplings with pork filling slathered red chili oil, grinded garlic, & sweet & spicy soy paste, topped with sesame & green onions.

House made wontons with pork filling in an original savory chicken broth.

Light & hearty soup of tomato slices, stir-fried scrambled eggs, shredded ginger, and spinach.

Hot & sour soup with shredded bamboo shoots, wood ear fungus, tofu, & eggs.

Lightly creamy sou with asparagus, snow crab meat, & egg whites.

Creamy soup of diced soft tofu, ground beef, egg whites, & cilantro.

Slow-cooked chicken stock with jujube, goji berries, angelica root, Chinese mountain yam, cordyceps mushroom, and deboned chicken.

Sliced live tilapia, cooked in a savory sour soup of house-made sauerkraut and pickled gingers, Napa cabbage, tofu, and sweet potato vermicelli.

Chef’s award-winning pot roasted whole live tilapia with garlic, ginger, scallions in Sichuan mala sauce, and covered in red chilies and whole Sichuan peppercorns, garnished with cilantro.

Pot roasted whole live tilapia topped with sauteed jalapeno peppers, white onions, and fermented black bean sauce.

Sliced live tilapia braised in chef’s special spicy broth, poured over steamed soy bean sprouts, napa cabbage,and sweet potato vermicelli, finished with boiling red chili oil splashed over dry red chilis and whole Sichuan peppercorns on top.

Whole live tilapia braised to perfection in Sichuan spicy and garlicky bean curd sauce.

Lightly battered and deep fried whole live tilapia slathered in sweet and sour tomato sauce, garnished with green onions and cilantro.

Pot roasted whole live tilapia with garlic, gingers, scallions, pickled red chilis, Yibin preserved vegetables, and ground pork in Chengdu mildly spicy sauce.

Whole live tilapia slowly simmered with soft tofu, garlic, ginger, and scallions in rice wine, sweet flour sauce, and chef’s special mixture of fermented pastes.

Steam whole live tilapia topped with shredded gingers and scallions, and chef’s special seafood soy sauce.

The pot that has everything, basa fish fillet, shrimp, beef, luncheon meat, scalded beef tripe, pork intestines, congealed pork blood, tofu, baby bokchoy, napa cabbage, king oyster mushrooms, wood ear fungus, soy bean sprouts, and sweet potato vermicelli, cooked with a special Sichuan cooking technique in aged mala hotpot broth.

Lamb slices and basa fish fillet cooked in a naturally savory soup of house-made sauerkraut, pickled peppers, baby bok choy, king oyster mushroom, wood ear fungus, and sweet potato vermicelli.

Pork belly boiled then sautéed with fresh leeks, & fermented black beans in fermented soybean paste & fermented broad bean paste.

Spiced dry tofu sauteed with shredded pork, fresh celeries & scallions in brown, & oyster sauce.

Shredded pork sauteed with hand splitted bamboo shoots in simple white sauce and sesame oil.

Pork hock braised to perfect tenderness, meat removed from the bone, sauteed with shredded white onions & celeries in mala & cumin spices, crushed peanuts & sesame, garnished with cilantro.

Shredded pork sauteed with wood ear mushroom, jicama, ginger, garlic, & scallions in spicy garlic sauce.

Meticulously sculpted pork kidneys flash fried with wood ear fungus, celery, spinach, pickled peppers, pickled gingers, scallions, garlic, and whole Sichuan peppercorns.

Pork belly chunks braised to perfection using soy sauce, spices, and caramelized sugar. Served with broccoli

Pork intestines and congealed pork blood cubes slowly simmered with leek, house-made sauerkraut, pickled peppers and gingers, and whole Sichuan peppercorns in Sichuan bean curd sauce with special spices.

Deep fried pork intestines stir fried with garlic, ginger, scallions, fresh celeries, red chilies, jalapeno peppers, and whole Sichuan peppercorns in Sichuan bean curd sauce.

Pork intestines sauteed with white onions, leeks, and basil in a slightly sweet pasty soy sauce.

Rice vermicelli stir fried with Yibin preserved vegetable and ground pork in brown sauce.

Pork slices, tomato, king oyster mushroom, baby bokchoy, wood ear mushroom, sautéed in light sour and sweet savory sauce, poured over fried sizzling rice cracker

Pork spare ribs battered with a buttery custard, deep fried and sautéed with jalapeño peppers, pickled peppers, Sichuan peppercorns, garlic, and green onions in Sichuan bean curd sauce

Pork baby back ribs battered and deep fried, wok fried with white onion, green and red bell pepper bits, white pepper, and Chinese thirteen spice

Pork hock braised to perfect tenderness, meat removed from bone, sautéed with white onions, green and red bell pepper in mala and cumin spices, crushed peanuts and sesames, garnished with cilantro

Pork slices sauteed with Chinese stem lettuce, wood ear mushroom, pickled pepper, and pickled ginger in white sauce

Shredded beef sautéed in sweet flour sauce and savory brown sauce, served on a bed of boiled seasonal vegetable, topped with julienned scallion

Beef tripe, pork intestines, congealed pork blood, baby bokchoy, and sweet potato vermicelli, cooked with a special Sichuan cooking technique in aged mala hotpot broth

Sliced beef braised with garlic, & ginger bits in Sichuan fermented broad bean paste, then poured onto steamed Napa cabbage, & leeks, & finished with boiling oil splashed over garlic bits, green onion, & red chili powder on top.

Dry fried shredded beef with fresh celery, Serrano peppers, garlic, shredded ginger, green onion, whole peppercorns, & dry red chilis in fermented broad bean paste, red chili sauce, soy sauce, red chili oil, & peppercorn oil.

Sauteed beef slices with green & white onions in the fermented sweet wheat paste, fermented soybean paste, & hoisin sauce.

Cumin flavored beef slices sauteed with white onions, cilantro, jalapeno pepper, and red chilies in mala spicy sauce.

Tender beef slices sautéed with onions & jalapeño pepper in black pepper sauces.

Sauteed shredded beef and jalapeno peppers in oyster sauce and sweet flour sauce.

Sauteed sliced lamb with Serrano peppers, red bell peppers, white onions, garlic, ginger, green onions, and cilantro in ground cumin spice, soy sauce, and red chili oil.

Sliced lamb sauteed with Chinese celeries and fresh white onions in brown sauce and oyster sauce.

Lightly battered and deep-fried lamb short ribs, sautéed with white onion, dry red chilis, and jalapeño pepper in mala and cumin seasoning.

Beef brisket sliced and boiled, served on a bed of sautéed mushroom medley, topped with hotbed chives, drizzled with chef’s special soy sauce mix, splashed with hot oil over scallions.

Spicy. Highly umami soup made from pickled Hainan yellow lantern chili paste, pickled peppers, king oyster mushroom, bean curd sheets, and sliced beef brisket.

Spicy. Extremely flavorful beef slices heavily seasoned with ginger, garlic, dry red chilis, whole Sichuan peppercorns, hot pot sauce, fermented black bean, aged hot pot oil, along with potato, cauliflower, celery, lotus roots, and king’ oyster mushroom.

Spicy. Tender beef slices braised in a smoky spicy sauce with authentic Sichuan konjac jelly, king oyster mushrooms, ginger, garlic, splashed with dry red chili, and whole Sichuan peppercorn infused aged hot pot oil and Sichuan peppercorn oil.

Shredded beef sautéed in sweet flour sauce and savory brown sauce, served on a bed of steamed seasonal greens then topped with julienned scallion

Bite size dark meat chicken pieces battered, deep fried, then flash wok fried with aromatic, and spicy seasonings consisting of dry red chilis, garlic, green onion, Sichuan fermented broad bean paste, red chili sauce, sugar, soy sauce, sesame oil, and a Sichuan peppercorn oil, all in a small but proportioned amounts.

Traditional Sichuan dish made the traditional way. Dark meat chicken sauteed with roasted peanuts, scallions, dry red chilies & a whole Sichuan peppercorn in kung pao.

Battered & deep fried dark meat chicken sautéed with onions, jalapeno peppers, & drops of red pepper powder.

A light and sweet stew of chopped chicken leg quarters and organic chestnuts

Dark meat chicken sauteed with fresh celeries, cucumbers, and pickled peppers and ginger in brown sauce.

Spicy. Lightly battered and deep-fried chicken wings, stir-fried with dry red chilis, whole Sichuan peppercorns in fermented broad bean paste and aged hot pot oil, garnished with sesame seeds and cilantro.

Authentic house-made Sichuan konjac jelly and duck braised with garlic, ginger, pickled peppers, and house-made sauerkraut.

Half duck, bone-in, marinated, smoked with tea leaves, simmered with spices, deep-fried, and chopped into finger food sized pieces.

Spicy. Tea smoked duck, bone-in, flash wok-fried with shredded ginger, garlic, dry red chili peppers, jalapeño peppers, and whole Sichuan peppercorns.

Basa fish fillet braised with garlic, & ginger bits in Sichuan fermented broad bean paste, then poured onto steamed Napa cabbage, leeks, & finished with boiling oil splashed over garlic bits, green onion, & red chili powder on top.

Lightly sauteed basa fish fillets with fresh celeries and wood ear fungus in white sauce.

Basa fish fillet sauteed with ultra soft tofu in spicy Sichuan bean curd sauce and mala aged hotpot oil, with crispy dry soy beans and crushed peanuts on top.

Basa fish fillet sautéed with pickled peppers, cucumber, & ginger in white sauce.

Soup of basa fish fillet and house-made sauerkraut, topped with fresh chive bits and vine peppercorn oil.

Basa fish cubes stir-fried with green onion, scrambled egg, and tomato in tomato sauce.

Basa fish cubes stir-fried with string bean bits, housemade sauerkraut, red bell pepper, and Yibin preserved vegetables.

Spicy. Battered and deep-fried fish fillet, heavily seasoned with ginger, garlic, dry red chilis, whole Sichuan peppercorns, hotpot sauce, fermented black bean, aged hot pot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom.

Deveined shell-off jumbo shrimps battered, & deep-fried, then flash wok-fried with red bell pepper bits, Serrano pepper bits, white onion bits, sprinkled with salt, & Chinese five-spice.

Spicy. Battered and deep-fried jumbo shrimps sautéed with white onions bits, red and green bell peppers bits, red chili and Sichuan peppercorn powder.

Prawns and crispy rice cracker flash fried with light red chili oil, whole Sichuan peppercorn, and dry red chilis.

Deveined and shells-on jumbo shrimps slowly simmered in brown sauce with king oyster mushrooms, asparagus, onions, and gingers.

Sweet corn kernels sauteed with shrimp, red bell pepper bits, and peas in white sauce.

Spicy. Pot-roasted jumbo shrimps with fresh asparagus, onion, ginger, pickled peppers, flavorful Yibin preserved vegetables, and ground pork in rice wine sauce, sesame oil, and fermented broad bean paste.

Spicy. Battered and deep-fried jumbo shrimps, heavily seasoned with ginger, garlic, dry red chilis, whole Sichuan peppercorns, hotpot sauce, fermented black bean, aged hotpot oil, along with potato, cauliflower, celery, lotus roots, and king oyster mushroom.

No meat. Soft tofu cubes braised to perfection with fresh leeks in fermented broad bean paste, and fermented black beans, sprinkled with ground Sichuan peppercorn.

Chinese eggplants sauteed with ginger, garlic and scallions in spicy garlic sauce.

Sauteed Chinese eggplants and string beans with basil in a sweet and salty pasty soy sauce.

Lightly fried string beans flash fried with bamboo shoots, ground pork, and flavorful Yibin preserved vegetables.

Sauteed fresh lotus root slices in method of your choice: sweet and sour, or with red chilis.

Sauteed water spinach in method of your choice : plain, with garlic, with red chilies, or with fermented tofu.

Sautéed Fresh baby bokchoy in a method of your choice: plain, with garlic, or with red chilies.

Sauteed fresh cabbage in method of your choice: plain, sweet and sour, or with dry red chilies.

Sauteed spinach to your preference of: with garlic, with red chilis, with fermented tofu, or plain.

Sauteed mountain yam, ginkgo nuts, wood ear mushroom, Chinese stem lettuce, and red bell peppers in white sauce

Sauteed shredded potato and shredded Serrano pepper to your preference to: with red chilis, with jalapeno,with rice vinegar, or plain.

Sautéed hearts of baby bokchoy and shiitake mushrooms in brown oyster sauce

Fresh winter melon slices sauteed with gingers and dry mini shrimps in a light creamy white sauce.

Fried rice with eggs, green and white onions, and bean sprouts with chicken, beef and pork.

Chow mein with baby boy choy, green and white onions and bean sprouts with chicken, beef and pork.

Yangzhou style fried rice with shrimp, luncheon meat, eggs, green and white onions.

Bacon bits, scallion, white onion, stir-fried with loose jasmine tea and soy sauce.

Spicy fried rice of beef, pork, shrimps, egg, Sichuan fermented broad bean paste, and red chili powder

Spicy chow mein of beef, pork, shrimps, egg, Sichuan fermented broad bean paste, and red chili powder.

Fried rice of shrimp, beef, chicken, eggs, and green and white onions.

Chow mein of shrimp, beef, chicken, eggs, and green and white onions.

Soups, cold dishes, street foods, fried rice, and chow mein do not come with rice, to add extra rice.