Gangnam <Kakagogo Maocai>. *Maocai* (冒菜) is a Sichuan dish defined by the forceful presence of both *ma* 痲, numbing heat, and *la* 辣, chili heat. Unlike malatang made with beef-bone broth, maocai carries a thick layer of oil, so drinking the liquid is not even a plausible idea. Ordering rice is mandatory. The shop is cramped. The guobaorou is excellent too.
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