Chinese food might not be the first thing that spice lovers think about when they’re craving something hot. However, there is plenty of spicy Chinese food out there, and spice is extremely popular in China.
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. It is no surprise then that the most popular spicy Chinese foods come from two inland regions: Sichuan and Hunan.
What’s the main difference?
Just like how Chinese food varies by region, Sichuan and Hunan have two very distinct kinds of spice.
Sichuan spice is referred to as 麻辣 (málà), with má meaning “numbing” and là meaning “hot” or “spicy”. 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). Rather, the numbing sensation comes from the liberal use of the Sichuan peppercorn, which gives your tongue a tingly sensation when consumed. Usually, oil is used as a vessel for this type of spice, and Sichuan food tends to be doused in lots of spicy oil.
Hunan cuisine on the other hand is often referred to as 香辣 (gānlà) “dry spicy”. 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”.
In some cases, Hunan cuisine can be even hotter than 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.
Let’s take a closer look at the differences between Sichuan and Hunan cuisine:
Sichuan cuisine
Sichuan cuisine is probably the most popular cuisine in China and is making waves throughout the world. In 2011, UNESCO labeled Chengdu, the capital of Sichuan, a city of gastronomy.
Lots of oil
Sichuan food is famous for its hot and spicy oils. This may sound unhealthy, and in large amounts it is. However, Sichuan food lovers swear by it, and many dishes would not be complete without it. Some famous Sichuan cuisine dishes with hot oil include mapo tofu, chili oil wontons, dandan noodles, husband and wife “lung” slices (actually beef) and koushuijī (mouthwatering chicken).
Numbing spice
Other Sichuan dishes feature the characteristic “numbing” spice from Sichuan peppercorns. The peppercorns can be mixed into a chili sauce which can then be added to a variety of dishes for that distinct kick. Though you may be apprehensive to eat something that will “numb” your tongue, the sensation is unique and addictive. I guarantee you’ll keep going back for more bites!
Dried chili peppers
Many dishes in Sichuan cuisine feature loads and loads of dried chili peppers. Although some dishes use lots of these reddish chili peppers, you’re not supposed to eat them. Rather, they are used to add a smoky and spicy layer to the dish without having to rely on too much oil for flavoring. Famous dishes with these peppers include làzijī (辣子鸡, spicy diced chicken), dry-fried green beans (四季豆) and everyone’s favorite, kung pao chicken (宫保鸡丁).
Sichuan hot pot
Hot pot is popular all over China, but Sichuan hot pot is particularly notorious. Hot pot broths from other regions feature light or savory broths, but Sichuan hot pot broth is a fiery red color and again features the famous numbing spice mala. Various fresh ingredients are dipped in the broth to cook, which imparts the numbing spicy flavor onto the food.
There is also a slightly healthier option known as malatang (mala soup). In these shops, you can pick fresh ingredients like veggies, meat, eggs, and tofu, and then have the cook boil them all in a spicy (or mild) not-so-oily broth for you to eat. Sometimes, sauce is available for dipping.
To cool off, Sichuan diners usually like to drink coconut milk, soy milk, or hawthorne berry juice.
Rabbit
Though Sichuan cuisine uses a variety of meats, it is famous among other Chinese cuisines for its use of rabbit. More than a few dishes feature rabbit as the meat, and you can even get rabbit as a streetside snack.
Perhaps the most notorious is rabbit head. Jinli Street in Chengdu has a stall that sells rabbit head, seasoned with mala (what else?). Out of curiosity, I decided to try it. After struggling to figure out the correct way to eat it, the shopkeepers told me to rip the jaw off from the skull and start with the cheeks. It was an interesting Saturday night to say the least.
Hunan cuisine
Chairman Mao Zedong, having hailed from Hunan, raved about its cuisine. Legend says he brought Hunanese chefs with him to Beijing just so he could have Hunan dishes every day.
One of Hunan’s most famous dishes, Mao Zedong red-braised pork, was named after him. It was regarded as brain food, with Mao’s nephew once saying: “Men eat it to build their brains.” While his claim might be dubious, Hunan cuisine is well-regarded throughout China, with distinct qualities including:
“Dry” spice
Not to be outdone by Sichuan cuisine, Hunan cuisine is also extremely spicy. However, Hunan cuisine’s spice is noticeably different. Whereas Sichuan cuisine relies on the numbing mala spice, Hunan cuisine is spicy because of the fresh chili peppers used in many dishes.
Hunan chili peppers are used liberally, with some saying Hunan cuisine is even spicier than Sichuan cuisine. This gives it a distinct gānlà (dry spice) flavor, which refers to how the peppers are cooked just as they are, instead of in a sauce.
Colorful chili peppers
Hunan cuisine is known as one of the more colorful cuisines in China. Aside from the abundance of ingredients it employs, Hunan cuisine uses lots of colorful chili peppers. Many dishes are dotted with blazing red or lush green chilis which add a hot kick. Dishes like steamed fish head are literally covered in chilis.
Smoked meats
Hunan cuisine is famous for its smoked and cured meats. Many dishes contain a kind of bacon known as larou (literally “cured meat”). It can be the star of a dish or used to add salt and flavor. Pork is not the only meat that is cured; beef is often smoked and cured as well.
A wide variety of flavors
Whereas Sichuan dishes tend to have similar flavors owing to the signature mala sauce, the flavors of Hunan cuisine are much more varied. Hunan has one of the highest agricultural outputs in China, and as a result, the ingredients in Hunan cuisine are seemingly endless.
“Sour” taste
One of the most common ingredients in Hunan cuisine is a chili sauce made with chopped chilies and vinegar. The vinegar in the sauce is supposed to bring out the spiciness of the chilies and provides a nice sour kick. Vinegar is believed to cool the body on hot summer days, so don’t be surprised if the hotness of your food suddenly begins to match the weather outside!
No matter if you’re a mala person or a ganla person, Sichuan cuisine and Hunan cuisine are two of the most challenging and unique cuisines on the planet. Next time you’re in China, give them both a try and see which one you like!