![]() The peppercorns can be mixed into a chili sauce which can then be added to a variety of dishes for that distinct kick. Other Sichuan dishes feature the characteristic “numbing” spice from Sichuan peppercorns. Chili oil wontons, a popular Sichuan snack food Numbing spice Some famous Sichuan cuisine dishes with hot oil include mapo tofu, chili oil wontons, dandan noodles, husband and wife “lung” slices (actually beef) and koushui jī (mouthwatering chicken). However, Sichuan food lovers swear by it, and many dishes would not be complete without it. This may sound unhealthy, and in large amounts it is. Sichuan food is famous for its hot and spicy oils. Mapo tofu, one of the most popular dishes in Sichuan cuisine Lots of oil In 2011, UNESCO labeled Chengdu, the capital of Sichuan, a city of gastronomy. Sichuan cuisine is probably the most popular cuisine in China and is making waves throughout the world. Let’s take a closer look at the differences between Sichuan and Hunan cuisine: Sichuan cuisine The many varieties of chili peppers lend not only a sharp spice to Hunan cuisine, but also lots of color: Hunan cuisine is known as one of the most colorful cuisines in China. In some cases, Hunan cuisine can be even hotter than Sichuan cuisine. This refers to the fact that its hotness comes almost exclusively from fresh chili peppers and very little else, so the spiciness is pure and “dry”. Hunan cuisine on the other hand is often referred to as 香辣 ( g ān là) “dry spicy”. Usually, oil is used as a vessel for this type of spice, and Sichuan food tends to be doused in lots of spicy oil. ![]() Rather, the numbing sensation comes from the liberal use of the Sichuan peppercorn, which gives your tongue a tingly sensation when consumed. This doesn’t mean that the food is so spicy it’ll make your face turn numb from eating it (though I’m sure this has happened to somebody before). Sichuan spice is referred to as 麻辣 ( málà), with má meaning “numbing” and là meaning “hot” or “spicy”. Just like how Chinese food varies by region, Sichuan and Hunan have two very distinct kinds of spice. It is no surprise then that the most popular spicy Chinese foods come from two inland regions: Sichuan and Hunan. Though most of the food in the coastal regions tends to be on the milder side, once you start going inland, the spice level goes up considerably. However, there is plenty of spicy Chinese food out there, and spice is extremely popular in China. Chinese food might not be the first thing that spice lovers think about when they’re craving something hot.
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