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  2. Hunan cuisine - Wikipedia

    en.wikipedia.org/wiki/Hunan_cuisine

    Hunan cuisine's menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is hot pot, thought to heat the blood in the cold months.

  3. List of Chinese sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_Chinese_sauces

    Haixian sauce (海鲜酱, Cantonese: Hoisin); XO sauce – a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used in Cantonese cuisine; Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine.

  4. Latiao - Wikipedia

    en.wikipedia.org/wiki/Latiao

    Latiao (simplified Chinese: 辣条; traditional Chinese: 辣條; lit. 'Spicy stick/spicy strip') is a popular Chinese snack.Latiao consists of strips made with wheat flour (especially wheat gluten), flavored with chili pepper.

  5. Mala xiang guo - Wikipedia

    en.wikipedia.org/wiki/Mala_Xiang_Guo

    A Mala xiang guo in China A Mala xiang guo containing various seafood, meat, vegetables, fuzhu and fensi. Mala xiang guo (simplified Chinese: 麻辣香锅; traditional Chinese: 麻辣香鍋; pinyin: málà xiāngguō), roughly translated into English as "spicy stir-fry hot pot", [1] is a Chinese dish prepared by stir-frying.

  6. Sichuan pepper - Wikipedia

    en.wikipedia.org/wiki/Sichuan_pepper

    Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas. [ citation needed ] Sichuan pepper has a citrus-like flavor and induces a tingling numbness in the mouth, akin to a 50-hertz vibration, [ 12 ] due to the presence of hydroxy-alpha sanshool .

  7. Five-spice powder - Wikipedia

    en.wikipedia.org/wiki/Five-spice_powder

    Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine.

  8. Malatang - Wikipedia

    en.wikipedia.org/wiki/Malatang

    Malatang (simplified Chinese: 麻辣烫; traditional Chinese: 麻辣燙; pinyin: málàtàng; lit. 'numb spicy hot') is a common type of Chinese street food. [1] It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot.

  9. Hulatang - Wikipedia

    en.wikipedia.org/wiki/Hulatang

    Hulatang, also known as hot pepper soup or spicy soup, is a kind of Chinese traditional soup originated in Henan Province, and became popularized in both Henan and Shaanxi Province.

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