麻酱蘸料Sesame Dipping Sauce
Májiàng zhànliào
Beijing-style ma jiang dip for hot pot. Nutty, salty and thick enough to cling to a slice of beef; everyone spikes their own bowl.
- Time
- 10 min hands-on, 10 min total
- Makes
- people
- Chapter
- 火锅 Hot pot
- Source
- Worked out in a cooking chat, Sep 2026
配料 Ingredients
Base
Aromatics
做法 Method
Stir 8 tbsp Chinese sesame paste well in its jar first; the oil separates. Scoop into a bowl.
Whisk in 6 tbsp warm water or hot broth one tablespoon at a time. It seizes and looks broken at first; keep whisking and it comes back. Stop when it pours like heavy cream.
Whisk in 4 tbsp light soy sauce, 4 tsp Chinkiang black vinegar, 4 tsp toasted sesame oil, 4 tsp oyster sauce and 2 tsp sugar. Mash 2 cubes fermented bean curd against the bowl first if using.
Stir in 4 garlic cloves, 4 scallions and ½ cup cilantro. It should taste assertively salty on its own; hot food dilutes it.
Spoon into bowls and let everyone add 4 tsp chili oil at the table.
笔记 Notes
From cooking it
- Mine came out a touch thick. That's what a ladle of hot broth at the table is for.
Tips
- It thickens as it sits. Stir a spoonful of hot broth into your bowl mid-meal to loosen it. Keeps 4 to 5 days in the fridge.