The term málà is a combination of two Chinese characters: "numbing" (麻) and "spicy (piquant)" (辣), referring to the feeling in the mouth after eating the sauce.

[2][3] The precise origins of the dish are unclear, but many sources attribute its development to night markets in Chongqing that targeted pier workers in the 19th to 20th century.

Despite the strong flavour by itself, various dipping sauces are often served to make the texture of cooked meat smooth and oily, and the tastes more complex.

In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu, fried potatoes, and barbecued meat and vegetables.

Other herbs and spices, such as sand ginger, Angelica dahurica and poppy seeds, can be added to create a unique flavour.