Sichuan vs Hunan Cuisine: Which is Spiciest?

When it comes to authentic or regional Chinese food. People ask, which province has the spiciest food? Sichuan or Hunan? In this article, we’ll take a look at the subject of Sichuan vs Hunan cuisine.

There is a famous saying when it comes to spicy Chinese food. It goes “Guizhou people like spiciness, Sichuan people don’t fear spiciness, Hunan people fear there’s no spiciness.”

Depending on which province you’re from, the order may change, but it has repeatedly been said, that Hunan spice is the greatest and the province has a history with spicy dishes.

Sichuan (Szechuan) Cuisine

This province is known for its pepper dishes that have a numbing effect on the tongue that lasts for several minutes, and some equate it to an electric current. While it is a unique sensation, the peppercorns don’t offer much in terms of flavor. Scientists have tried to find out reasons why Sichuan peppercorns create this reaction.

Hunan Cuisine (Xiang Cuisine)

Compared to Sichuan cuisine, Hunan cuisine is hotter and provides more taste. Hunan cuisine is more versatile. The hot dishes work to cool people during the summer, while the warm dishes keep bodies warm during winter.

Which is Spiciest?

When it comes to the spice wars, many believe that Hunan food is definitely spicier. While New Yorkers are more familiar with Sichuan cuisine, it is obvious that Hunan cuisine is becoming more popular.

Eater magazine included a write up on some of its most popular regional types of Chinese food, speaking on the comparison of food from the two provinces, the online magazine said “Sichuan food is famous for its hotness, but most observers say that Hunan is even hotter, using fresh green, dried red, and pickled chiles; black and white peppercorns; and chile oil”

As more New Yorkers get to know Hunan dishes, they’ll gravitate towards Hunan spicy food.