Chinese Flavour Profiles — Ma La vs Wei Xian vs Xian Xiang Spectrum
China — national culinary theory
Chinese culinary terminology distinguishes flavour dimensions that Western cooking conflates. Wei xian (鲜味) is 'fresh umami' — the specific taste of high-quality fresh ingredients. Xian xiang (鲜香) combines freshness and aroma. Ma (麻) is Sichuan numbing from hydroxy-alpha-sanshool in Sichuan peppercorn. La (辣) is chili heat. Understanding these distinctions is essential for seasoning Chinese dishes correctly.