Ma La Tang, as the name suggests, is a Sichuan-originated dish with a spicy soup made with chili peppers, Sichuan peppercorns, and various medicinal ingredients. It is often referred to as "spicy oden." A few years ago, Ma La Tang restaurants started popping up in Tokyo, and I was envious of the big city offerings. However, a specialty shop also opened in Kitakyushu. The area where the shop is located, Haruuchi Kuchimihara, is known for being active at night, so I was aware of the shop even before its opening. The shop is located in the back of a building on the first floor, and the surrounding shops have closed down, making it quite lonely. Without prior knowledge, it may be difficult to enter, and the exterior lacks a welcoming feel. Inside, the decor is cheap and Chinese-style. The staff greeted me in Japanese, and I ordered Ma La Tang with curly noodles, pork, gyoza, and fish balls. The staff warned me about the spiciness, but I went for the "extra spicy" option. The soup was not the typical red or brown Ma La Tang broth but rather a cloudy white soup, resembling Japanese tantanmen. The spiciness was surprisingly tolerable, with a strong numbing sensation from the Sichuan peppercorns. The curly noodles were like supermarket noodles but suited the sesame-flavored soup well. The gyoza and fish balls were pre-made, with the fish balls reminding me of my time in China. Overall, despite the cheap appearance of the shop, the staff's friendliness and the unique taste of the Ma La Tang made the experience enjoyable. I hope the Kitakyushu Ma La Tang gains popularity, and perhaps a new, evolved version of the dish will emerge in the future.