Have you tried these famous Guizhou Fried Rice 贵州炒饭 – Guai Lu Fried Rice (Guai Lu Chao Fan 怪噜炒饭), Pickled Chilli Fried Rice (Zao La Jiao Chao Fan 糟辣椒炒饭)? Besides fried rice, they also have Clear Soup with Rice Beans (Qing Tang Dou Mi Tang 清汤豆米烫) and Sour Soup with Rice Beans (Suan Tang Dou Mi Tang 酸汤豆米烫) at Chuan Taizi Mala Tang 川太子麻辣烫. These are the new Chinese food in their mala tang menu. Guizhou cuisine is the latest rising popular cuisines from China to try if you haven’t tried any. Now you can try this viral Guizhou fried rice at Chuan Taizi Mala Tang with 5 outlets island wide in Singapore, at very convenient locations near you.
This unique Guizhou street food is finally in Singapore. This Guai Lu Chao Fan 怪噜炒饭 ($9.90+) is cooked with Zhe Er Gen折耳根. Besides Zhe Er Gen, Guai Lu Chao Fan also has ingredients such as sweet crunchy waxed sausage Cui Pi La Chang 脆皮腊肠, pickled radish Yan Luo Bo腌萝卜, egg, soft Yunnan red bean and their secret fermented chilli Ci Ba La Jiao 糍粑辣椒. Each plate of this fried rice comes with 3 Hui Xiang Tu Dou Kuai 茴香土豆块 topped with fresh dill and 1 selected complimentary drink (coke / mineral water). Each mouthful of this fried rice promises an explosion of flavours, texture and aromatic elements.
The two unique ingredients Ci Ba La Jiao and Zhe Er Gen are the soul of this GuiZhou Fried Rice from Chuan Taizi Mala Tang. These two ingredients are not readily available in Singapore and have to be specially imported for these dishes. In Guizhou, Zhe Er Gen is found commonly in most of their dishes like a staple food. Zhe Er Gen has a rare and curious flavour which majority of our locals has never eaten before. I would liken zhe er gen to a combination of seafoody, subtle peppery and earthy flavour with a crunchy texture. For some this is an acquired taste just like durian is to some locals. It is not for the faint hearted but can be addictive once you tried it.
This Ci Ba La Jiao 糍粑辣椒 is the soul of the fried rice too. This fermented chilli is fried with the rice and other ingredients to make this special Guai Lu Fried Rice. To make this Ci Ba La Jiao chilli, a laborious process is involved. This special chilli is made by pounding the 4 types of chillies, followed by fermenting them in white wine with a high alcohol content, rock sugar, and more. The result is a chilli that has a natural fermented flavour with a citrusy kick that is easy on the palate. Only rock sugar is used to ensure that the skin of the chilli stays intact with the flesh of the chilli even after fermenting, resulting in a better fermented chilli texture.
The chillies used to made this fermented Ci Ba La Jiao are the first harvest of 4 types of chillies grown in the deep valleys of mountainous Guizhou – Er Jing Tiao 二荆条, Zhou Pi La Jiao 皱皮辣椒, Zi Dan Tou La Jiao 子弹头辣椒 and Chao Tian Jiao 朝天椒. The first harvest is available every August in Guizhou and is known to have the best intense flavours and quality chillies during that time. These imported chillies have an estimated consumption of 600 kg monthly per shop.
Next, let’s try Chuan TaiZi Mala Tang’s Zao La Jiao Chao Fan 糟辣椒炒饭 ($9.90+). This fried rice is cooked with egg, prawns and their secret chilli 糍粑辣椒 Ci Ba La Jiao. It has a close resemblance to our local egg fried rice but with a twist of pickled fermented citrusy chilli flavour. Enjoy a piping hot plate of fried rice that is fried to order in single portion.
Zao La Jiao Chao Fan is topped with 3 prawns and also comes 3 Hui Xiang Tu Dou Kuai 茴香土豆块 with fresh dill and 1 selected drink (free coke / mineral water). Each grain of rice is coated with a golden hue from the fermented chillies, with laces of egg and aromatic scallions. The rice is served with some crunchy and sweet prawns too. Enjoy some fluffy pearl grain fried rice with the freshly fried potato Hui Xiang Tu Dou Kuai that is crunchy outside and melty inside with fresh bright flavours of dill.
Complete the Guizhou cuisines experience by pairing these Guizhou Fried Rice with this new Rice Bean Soup Base Dou Mi Tang 豆米烫 in either clear soup Qing Tang 清汤豆米烫 or sour soup Suan Tang 酸汤豆米烫.
The rice bean soup – Dou Mi Tang – is made by boiling these four types of beans with some other hearty ingredients till they are melted into a yam colour hue rich soup base. These 4 types of beans – yun dou 芸豆, fan dou 饭豆, sijidou 四季豆, Yunnan hong dou 红豆 – are imported specially from Yunnan for this soup base. While cooking, they also added some of these whole soften beans into the soup for more texture.
This is how it works, head over to their food chiller and customise your ingredients for the soup. In this display chiller, there are seafood, shabu shabu meats, vegetables, surimi, offals and various types of noodles.
Next, choose your soup base from either clear soup Qing Tang 清汤豆米烫 or sour soup Suan Tang 酸汤豆米烫 and the base ingredients of either pig trotter or pork ribs for the rice bean soup Dou Mi Tang 豆米烫. Pictured above is the Clear Rice Bean Soup – Qing Tang 清汤豆米烫 – with pig trotters.
We pair this clear soup with lotus roots, pig tripe, pork skin, spinach, shabu shabu pork, shiitake mushroom, prawns, corn, bamboo shoot and sweet cabbage for a comforting bowl of Dou Mi Tang that is full of collagen goodness. The yam hue soup is full-bodied with the richness of melted beans in the soup. This soup dish is topped with the four types of beans imported from Yunnan.
This is Sour Rice Bean Soup – Suan Tang Dou Mi Tang 酸汤豆米烫. We paired it with base ingredient pork ribs and add-on ingredients such as soya bean sprouts, bamboo shoot, luncheon meat, quail egg, pig ear, enoki, prawns, fish and some surimi. Add in some cilantro too, if you want a hint of sweetness with the tangy flavour of the soup. A fried egg, crispy bean curd skin and fried seaweed chicken is also added to soak up some of the soup. You can also add some lamen for a slurp worthy bite.
The sour flavour is made by boiling the puree of a special imported fruit Ye Sheng Mao La Guo 野生毛辣果 foraged by villagers of Guizhou.
Both of these Rice Bean Soup Dou Mi Tang (豆米烫) comes with a saucer of Zhan Shui 蘸水. This Zhan Shui is a saucer made of a concoction of freshly fried chilli bean paste, scallions, pickled radish, crispy beans, coriander, garlic, soy sauce, vinegar and seasoning. You need to add a scoop of the Dou Mi Soup to the Zhanshui and mix them well to become a dip. The soup and ingredients will become even more delicious only if you pair it with this zan shui 蘸水 dip.
Use this zanshui 蘸水 as a dip for the ingredients. Eat it any way you like!
If you’re want to try New Chinese cuisine, do visit Chuan Taizi Mala Tang 川太子麻辣烫 at Raffles City, One Raffles Place, ARC (Alexandra Retail Centre), Guoco Tower, Asia Square.
NEW Chinese food in town：
GuiZhou Fried Rice:
Guai Lu Fried Rice – 怪噜炒饭+折耳根(Guai Lu Chao Fan with Zhe Er Geng)
Pickled Chilli Fried Rice – 糟辣椒炒饭 (Zao La Jiao Chao Fan)
$9.90+ for 1 choice of Fried Rice + 3 dill potato patty + 1 selected drink (coke/ mineral water)
Rice Bean Soup:
Clear Rice Bean Soup – 清汤豆米烫 (Qing Tang Dou Mi Tang)
Sour Rice Bean Soup – 酸汤豆米烫(Suan Tang Dou Mi Tang)
No Service Charge
Address of Chuan Taizi Mala Tang 川太子麻辣烫:
CityLink Mal, B1-63
Opening Hours: Daily 11.00am-9.30pm
Other outlets:
One Raffles Place, B1-04/05
Guoco Tower, B2-29
Asia Square, 02-12
Alexander Retail Centre, 02-19
Post brought to you by Chuan TaiZi Mala Tang 川太子麻辣烫