The world is changing fast that you can learn it at a slower pace.
Labeled in Chinese and Burmese, imported from southwest China's Chongqing municipality,
and reprocessed locally, have swiftly become a must-buy for shoppers.
A decade ago, Ma La, with its tingly and spicy taste,
was only a niche flavour at Chinese community gatherings in Myanmar.
But today, it has made its way into ordinary households.
To cater to local preferences,
Yan swapped the traditional oil in the hot pot base for lighter vegetable oil to make the spicy flavour easier for people to enjoy.
This shift reflects a wider trend with China's Ma La.
seasonings sweeping across Southeast Asia carried along the Lansang Mekong River into Singapore,
Thailand and Myanmar from restaurant tables to packaged snacks.
An increasing number of young Southeast Asians are embracing a no-spice, no-joy way of eating.
In Thailand, the craze has even added a new word, ma la, to the local vocabulary,
while hot pot and barbecue restaurants inspired by Sichuan cuisine are continuing to spring up in Bangkok and Phuket.
A Thai restaurateur based in Nanning said that Thai cuisine has always been known for its spiciness,
but Chinese Ma La offers more complex layered sensations.
Thai youth are particularly drawn To this exciting taste,
behind this flavorful exchange lies deepening regional cooperation,
initiatives like the Belt and Road,
the New International Land-Sea Trade Corridor,