Chinese Province Known For Spicy Food China is known for its spicy food. It’s the perfect place to enjoy the complex flavors of 7-pot chilis, dried red chilis, bits of pork, and spices!
The dishes are usually served with rice or noodles and eaten with your hands. Learn more about Chinese cuisine and all the wonderful flavors that can be found in Sichuan Province.
Top 6 Amazing Chinese Province Known For Spicy Food
1. Hunan:
Hunan province is known for allowing their chilis to develop a long fruit-like flavor before picking. After picking, the chilis are sun-dried for 2-3 days, then ready to be used in cooking.
The Chongqing people have formed a spiritual bond with their favorite peppers and have made these spicy foods an art form.
Ingredients:
- 1/2 lb. beef, cubed (optional)
- 1/2 lb. pork, cubed (optional)
Process:
Step 1: Saute the beef and pork in a little oil or water until they’re cooked. Drain off all the fat. Add in 1/2 of your chilis and 1-1/2 cups of water to the pot and bring to a boil, then simmer for 5 minutes.
Step 2: Add your remaining peppers and simmer for another 20 minutes or until tender.
Step 3: Add in the tofu, seasonings, and sugar, and simmer until the dish is at the consistency you want.
2. Sichuan:
Capital city Kunming is known for its spicy food, with most dishes served over rice and eaten with your hands.
Most dishes are chili-based, including dried chilis, hot peppers, and soup-based spices. Typically served with white rice and soy sauce, these spicy dishes will have a kick but not an overpowering amount of heat.
Ingredients:
- 1/2 lb. beef, cubed
- 1/2 lb. pork, cubed
- 1/2 lb. chicken, cubed
- 5 dried red chilis, seeded, deveined, and chopped
- 1 large can of straw mushrooms (8 oz.) or 2 cups sliced fresh mushrooms
- 4 tbsp.
- soy sauce
- 3 tbsp.
- sugar
- 1/4 tsp.
- five-spice powder
Process:
Step 1: Place the meat and chicken in a large pot and pour in enough water to cover the meat. Bring to a boil, then reduce heat and simmer until the meat is tender about one hour.
Step 2: Drain off all the liquid through a colander, then put the chilis, mushrooms, and sugar into the pot. Cook for 20 minutes or until the mushrooms are softened.
Step 3: Add the meat, mushrooms, soy sauce, and sugar, then cook for another 10 minutes.
3. Sichuan:
Sichuan pepper is an exceptionally strong variety of chilis that can work its way up a spoon even though no one bit into it. If you don’t want to take this spicy food challenge, don’t even think about trying it in any of the Sichuan dishes.
Ingredients:
- 1/2 lb. beef, cubed
- 1/2 lb. pork, cubed
- 1 medium green bell pepper, chopped
- 3 dried red chilis, seeded and chopped
- soy sauce to taste (optional)
Process:
Step 1: Place the meat and chicken in a large pot and pour in enough water to cover the meat. Bring to a boil, then reduce heat and simmer until the meat is tender about one hour.
Step 2: Drain off all the liquid through a colander, then put the chilis and sugar into the pot. Cook for 20 minutes or until the mushrooms are softened.
Step 3: Add the meat, mushrooms, soy sauce, and sugar, then cook for another 10 minutes.
4. Yunnan:
Yunnan Province is known to have some of the spiciest foods in China. However, if you aren’t ready to take the challenge yet of trying Sichuan food or a dish from Yunnan, Yunnanese food is an excellent alternative.
This province boasts incredible dishes that are made using spices and chilis. If you choose this option (which I recommend), be prepared to feel incredibly full after each meal and extremely tired due to the amount of spice associated with many dishes.
Ingredients:
- 1/2 lb. beef, cubed (optional)
- 1/2 lb. pork, cubed (optional)
- 1 cup soy sauce
- 6 dried red chilis, seeded, deveined, and chopped (about 3 tbsp.) (optional)
- soy sauce to taste (optional)
Process:
Step 1: Place the beef and pork in a large pot and pour enough water to cover the meat. Bring to a boil, then reduce heat and simmer until the meat is tender about one hour.
Step 2: Drain off all the liquid through a colander, then put the chilis and sugar into the pot. Cook for 20 minutes or until the mushrooms are softened.
Step 3: Add the meat, mushrooms, soy sauce, and sugar, then cook for another 10 minutes.
5. Hong Kong:
Neighboring China and Taiwan very much influence the food in Hong Kong. The main difference between Hong Kong food and Chinese food is that it’s not as spicy, which is why many dishes are served with rice or noodles and eaten with chopsticks.
Ingredients:
- 1/2 lb. beef, cubed (optional)
- 1/2 lb. pork, cubed (optional)
- 4 eggs, beaten
- 3 tbsp. soy sauce
Process:
Step 1: Place the meat and chicken in a large pot and pour in enough water to cover the meat. Bring to a boil, then reduce heat and simmer until the meat is tender about one hour.
Step 2: Drain off all the liquid through a colander, then put the oyster sauce, soy sauce, and sugar into the pot. Cook for 20 minutes or until the mushrooms are softened.
Step 3: Add the meat and mushrooms, then cook for another 10 minutes. Pour your beaten eggs and stir to make scrambled eggs with your dish!
Conclusion
Now that you’ve learned how to cook some of the Chinese Province Known For Spicy Food, it is time to show off your skills! Everyone has different tastes, so choose the one you like the most and let me know how it goes in the comments below!
