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L K K Sichuan Style Hot &Spicy Soup Base(Ma La Tang) 7Oz/198G 3Pack

L K K Sichuan Style Hot &Spicy Soup Base(Ma La Tang) 7Oz/198G 3Pack

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Regular price $27.49
Sale price $27.49 Regular price $39.27
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SKU

WBGROB0F599BFWS

Product Type

Canned Vegetables


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Description

Hot Pot Soup Base

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What is the best way to use the Sichuan Style Hot & Spicy Soup Base? A: To use the Sichuan Style Hot & Spicy Soup Base, simply add the desired amount to boiling water or broth. It can be combined with your favorite vegetables, meats, or noodles to create a delicious hot pot dish.
  • Q: How much soup can I prepare with one pack of the Sichuan Style Soup Base? A: Each 7oz/198g pack of the Sichuan Style Hot & Spicy Soup Base is designed to make a substantial amount of soup. Typically, one pack can yield approximately 4-6 servings depending on the amount of water and additional ingredients used.
  • Q: Is this soup base suitable for vegetarians or vegans? A: The Sichuan Style Hot & Spicy Soup Base typically contains meat extracts or flavors, making it unsuitable for strict vegetarians or vegans. Always check the ingredient label for specific dietary restrictions.
  • Q: Can I adjust the spiciness of the soup using this base? A: Yes, you can adjust the spiciness of the soup by varying the amount of the Sichuan Style Hot & Spicy Soup Base you use. For a milder flavor, start with a smaller amount and gradually add more to suit your taste.
  • Q: What are some recommended ingredients to add to the hot pot using this soup base? A: Recommended ingredients to enhance your hot pot include thinly sliced meats, fresh vegetables like mushrooms and bok choy, tofu, and noodles. These additions complement the flavor of the Sichuan Style Soup Base and create a hearty meal.
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