Top 10 Spicy Chinese Foods and How to Cook Them at Home

As an indispensable ingredient in Chinese cuisine, the culinary and nutritional value of 辣椒 (là jiāo) chili peppers should not be underestimated. Chili peppers themselves also possess the ability to clear heat and detoxify the body. GoEast Mandarin will share with you the top ten classic spicy chinese foods. Each dish is delicious and iconic. If you have tried over five of them, you are undoubtedly a true foodie (吃货, chī huò)!

Table of Contents

Spicy Chinese Foods：毛血旺 Mao Xue Wang

Mao Xue Wang is a highly appetizing spicy dish from Sichuan cuisine. It is a favorite among chili-loving foodies (吃货, chī huò). The main ingredient in Mao Xue Wang is duck blood, and the dish is cooked using boiling techniques. The flavor profile is characterized by numbing spiciness.

Ingredients: Blood cubes, tofu skin, beef tripe, canned luncheon meat, shredded squid, celery, tofu skin sheets, mung bean sprouts Seasonings: Salt, doubanjiang (broad bean chili paste), dry-fried ginger, chicken bouillon, oyster sauce, light soy sauce, ground white pepper, white sugar

Prepare a suitable amount of mung bean sprouts. Rinse them thoroughly, along with the celery and tofu skin sheets. Cut the tofu skin sheets into thin strips and the celery into segments. Set aside.
Next, prepare the beef tripe and tofu skin. Cut them into thin strips and wash them in water. Once clean, set them aside. Cut the blood cubes and luncheon meat into pieces and place them in a bowl for later use.
Crush some garlic and chop it into minced garlic. Prepare some scallions and cut them into small pieces. Put them in a bowl for later use.
Bring a pot of water to a boil. Add salt to the boiling water and blanch the tofu skin, mung bean sprouts, and celery segments until cooked. Once they are cooked but still retain some firmness, remove them from the pot and place them in a bowl for later use.
Bring the pot of water to a boil again. Add the blood cubes, luncheon meat, beef tripe, shredded squid, and tofu skin strips. Cook them over high heat until they are partially cooked. Remove them from the pot and set them aside.
Heat oil in a wok. Add Sichuan peppercorns and dried chili peppers and fry until fragrant. Then add the minced garlic and continue stir-frying. Add dry-fried ginger, doubanjiang, and hot pot base, continuously stirring. Add light soy sauce, dark soy sauce, salt, cooking wine, and ground white pepper. Stir-fry until well combined. Pour in hot water.
Bring the mixture to a boil over high heat and then simmer on medium heat for 3 minutes, allowing the flavors to infuse. Use a strainer to remove any residue and then add the blanched meat and vegetables. Continue cooking until everything is well-flavored.
Once the meat and vegetables are cooked, transfer them to a serving bowl. Add minced garlic, chili pepper slices, and scallion pieces on top. Pour hot oil over the mixture to release the fragrance. Enjoy the delicious Mao Xue Wang.

Spicy Chinese Foods: 酸菜鱼 (suān cài yú) (Fish with Pickled Cabbage)

Suan Cai Yu is a delightful Sichuan-style dish made primarily with grass carp and seasoned with pickled cabbage and other ingredients. It offers a mouthwatering blend of sourness and spiciness. Suan Cai Yu is beloved by many and is considered a classic dish known for its refreshing flavors and tender fish slices.

Ingredients: Pickled cabbage, fish (grass carp), lemon, garlic, leafy greens, chili peppers, Sichuan peppercorns Seasonings: Salt, chicken bouillon, cooking wine, light soy sauce, ground white pepper

Prepare a fresh grass carp. Clean the fish by removing the internal organs and gills. Rinse the fish thoroughly and trim the tail and fins.
Proceed to slice the fish. Separate the fish head, which can be used for other dishes or soup. Cut the fish into halves, separating the flesh from the bones. Chop the fish bones into small pieces and slice the fish flesh into small pieces. Rinse both the fish bones and flesh to remove any fishy odor, gently squeezing out excess moisture from the fish flesh.
Place the fish flesh in a bowl and add salt, chicken bouillon, cooking wine. Mix well until the fish flesh becomes sticky and forms a paste. Add cornstarch water and mix thoroughly.
Prepare the pickled cabbage by rinsing it and slicing the root part into thin slices while cutting the leafy part into small sections. Set aside in a bowl.
Heat oil in a wok and stir-fry the fish bones over low heat until they turn slightly golden. Add salt, chicken bouillon, oyster sauce, light soy sauce, and ground white pepper. Stir-fry until well combined. Pour in boiling water and add the pickled cabbage. Simmer slowly until the broth turns golden and thickens.
Once the fish bones are cooked, prepare a serving bowl and place your preferred leafy greens in it. Pour the cooked fish bones and broth into the bowl.
Boil water in a separate pot, or you can use stock if desired. Once boiling, gently add the fish slices one by one and simmer over low heat until the fish turns white. Remove the fish slices and place them directly into the bowl with the pickled cabbage.
Next, add Sichuan peppercorns, chili peppers, minced garlic, and pour hot oil over the mixture to release the fragrance. Add a few slices of lemon or drizzle chili oil on top. Garnish with chopped scallions and cilantro. Enjoy the delicious Suan Cai Yu!

Spicy Chinese Foods: 辣子鸡 LaZiJi (Spicy Chicken)

LaZiJi is a classic and beloved home-cooked dish, known for its abundant use of chili peppers, making up nearly two-thirds of the dish. Although it is called “chicken,” the star of the show is undoubtedly the fiery chili peppers. The combination of the rich spiciness and the flavorful chicken creates an unforgettable dining experience.

Ingredients: Chili peppers, chicken, cornstarch, sesame seeds, garlic sprouts, ginger, garlic Seasonings: Doubanjiang (broad bean chili paste), salt, light soy sauce, dark soy sauce, oyster sauce, ground white pepper, white sugar, sesame oil

Prepare a fresh chicken and clean it thoroughly. Cut the chicken into small pieces, aiming for smaller chunks to enhance the flavor absorption. Place the chicken pieces in a bowl, add flour, and rinse them again. After washing, season the chicken.
Marinate the chicken pieces with salt, chicken bouillon, light soy sauce, dark soy sauce, oyster sauce, ground white pepper, white sugar, sesame oil. Mix well until the chicken is evenly coated. Add cornstarch and mix again. Let it marinate for 20 minutes.
Prepare dried chili peppers and cut them into short segments, removing the seeds to prevent them from becoming too spicy when stir-fried. Soak the chili peppers in warm water briefly to avoid burning during stir-frying.
Drain excess water from the chili peppers and add cornstarch and sesame seeds. Optionally, you can also add some flour. Mix thoroughly and set aside.
Prepare garlic, wash it, and cut it into slices. Finely chop some ginger and cut garlic sprouts into segments. Place them in a bowl for later use.
Heat oil in a wok and stir-fry the chili peppers over low heat until they become fragrant and turn crispy golden brown. Remove them from the wok and set aside.
Heat oil again in the wok and add a generous amount of oil. Once hot, fry the chicken pieces until they become golden brown and crispy. Remove the chicken and drain excess oil. Increase the oil temperature and fry the chicken again for about half a minute for an extra crispy texture. Remove the chicken and drain the oil.
Heat oil again in the wok, add chopped green onions, ginger, and minced garlic to sauté until aromatic. Add the chili peppers, doubanjiang, salt, light soy sauce, chicken bouillon, ground white pepper, and continue stir-frying to enhance the flavors. Add the chicken pieces and stir-fry briefly. Add the garlic sprouts and stir-fry until they are cooked but still crunchy. Sprinkle some white sesame seeds and stir well. Serve the delicious LaZiJi.

Spicy Chinese Foods – 口水鸡 (kǒu shuǐ jī) – Saliva Chicken

The renowned “KouShuiJi” or “Saliva Chicken” is a Sichuan-style cold dish. Tender chicken pieces are immersed in a spicy and numbing chili oil. With an array of flavorful seasonings, it combines the perfect balance of numbing, spicy, fresh, fragrant, and tender elements. Despite its fiery appearance, it’s surprisingly not overwhelmingly spicy when you savor it.

Ingredients: Chicken, scallions, ginger, garlic, Sichuan peppercorns Seasonings: White sugar, chicken bouillon, ground white pepper, light soy sauce, vinegar, chili oil, spicy seasoning sauce, sesame oil, Sichuan peppercorn oil

Prepare some scallions, wash them, and cut them into sections. Also, prepare some ginger and slice it into thin pieces. In a pot, add enough water and put in the scallions, ginger, Sichuan peppercorns, salt, and chicken bouillon. Cover the pot and bring it to a boil.
Get a fresh three-yellow chicken, remove the skin from its neck, trim the tail, and clip the claws. Stuff the chicken feet inside the cavity.
Once the water in the pot is boiling, gently lower the chicken into the water by holding its neck. Do this a few times. Afterward, let the chicken cook in the simmering water over low heat for about 10 minutes without covering the pot.
When the chicken is cooked, turn off the heat and let it sit in the hot water for about 35 minutes. Prepare a larger bowl with some ice and enough water to create an ice bath.
Take the chicken out of the hot water and immediately place it into the ice bath. Let it soak for about 20 minutes. Once done, take the chicken out and hang it to drain off excess water.
Next, prepare a delicious seasoning sauce. Take some garlic, crush it, and make minced garlic. Place it in a bowl and add some water. Prepare ginger and chop it into fine pieces, adding it to the same bowl.
Now, start seasoning the sauce by adding salt, white sugar, chicken bouillon, ground white pepper, light soy sauce, vinegar, chili oil, spicy seasoning sauce, sesame oil, and Sichuan peppercorn oil. Stir thoroughly and set it aside.
Cut the drained chicken into small square pieces. Arrange them neatly on a serving plate, and then pour the prepared sauce over the chicken. The mouthwatering and delectable KouShuiJi is now ready to be enjoyed.

泡椒牛蛙 (pào jiāo niú huā) – Pickled Pepper Frog

“Paocai Niuhuā” or “Pickled Pepper Frog” is a delicious and aromatic traditional Han Chinese dish popular in the Sichuan-Chongqing region. As a representative of Sichuan cuisine, this dish is both common and easy to prepare. Once cooked, it boasts a savory and tender flavor with a delightful mix of spiciness. The succulent frog meat is not only delicious but also rich in high-quality protein and low in fat – a true delight that no one can resist!

Ingredients: Pickled peppers, frog, scallions, ginger, garlic, Sichuan peppercorns, Chinese lettuce, chili peppers (small spicy and bell peppers), cornstarch Seasonings: Salt, white sugar, oyster sauce, ground white pepper, beer

Begin by preparing fresh frog meat. Clean and gut the frog, then wash it thoroughly. Cut the frog into small pieces, making them as small as possible for better seasoning absorption. Place the frog pieces into a bowl and set them aside.
Marinate the frog meat with sliced scallions and ginger. Add salt, ground white pepper, and cooking wine, and mix well. Let it marinate for about 5 minutes to enhance the flavor.
Cut the pickled peppers and chili peppers into sections. Prepare some pickled ginger, thinly sliced ginger, and minced ginger, as well as some minced garlic. Cut a small amount of scallions into thin slices.
Wash the Chinese lettuce, peel it, and cut it into diamond-shaped pieces. Rinse the pieces and set them aside.
After marinating, you will see some excess liquid from the frog meat. Squeeze it out and then add some cornstarch, thoroughly coating the meat with a thin layer of cornstarch.
Heat a generous amount of cooking oil in a wok. Stir-fry the marinated frog meat until it loses surface moisture and then continue to stir-fry until the surface becomes golden brown. Remove the frog meat from the wok and set it aside.
In the same wok, heat more oil and add the Sichuan bean paste. Stir-fry to release the aroma and create chili oil. Add a piece of hot pot seasoning and then add the prepared pickled peppers. Stir-fry on high heat until the fragrance is fully released, and the peppers are well-seasoned.
Add the rinsed Chinese lettuce and continue to stir-fry briefly. Pour in boiling water and then add salt, white sugar, oyster sauce, and ground white pepper. Stir well and then add the stir-fried frog meat. Pour in 100ml of beer to remove any fishy taste and enhance the tenderness of the meat.
Cook for another 3 minutes until the beer has reduced. Add a handful of sliced scallions and stir-fry evenly. Transfer the dish to a serving plate, and there you have it – the delectable and flavorsome Paocai Niuhuā is ready to be enjoyed!

干煸肥肠 (Gānbiān Féicháng) – Dry-Fried Pig Intestine

“Gānbiān Féicháng” or “Dry-Fried Pig Intestine” is a beloved yet polarizing delicacy. Those who love it are captivated by its irresistible taste, while others find its aroma somewhat off-putting, perceiving it as not quite clean. As a classic Sichuan dish, “Gānbiān Féicháng” undergoes skilled culinary techniques, transforming pig intestine into a flavorful and spicy treat. Although it may have a distinct smell, it is undeniably delicious.

Ingredients: Pig intestine, dried chili peppers, Sichuan peppercorns, onion, ginger, garlic Seasonings: Salt, chicken bouillon powder, cooking wine, soy sauce

Prepare a generous amount of dried chili peppers. Cut them into small sections and remove the seeds to prevent them from burning during stir-frying, affecting the texture. Soak the prepared chili pepper sections in water to avoid them from getting scorched during cooking.
Next, prepare some Sichuan peppercorns and place them in a bowl. Finely chop some ginger and garlic, then crush them into garlic paste. Cut an onion into onion chunks, and prepare some green bell peppers by cutting them into sections. Set all these ingredients aside.
Prepare some pre-cooked pig intestines. If using fresh pig intestines, clean them thoroughly, removing any excess fat from the inside. Soak the cleaned intestines in cooking wine or rice wine, then parboil them until cooked. Cut the cooked pig intestines into small pieces and set them aside.
Heat oil in a wok. Once the oil is hot, add Sichuan bean paste and stir-fry until it releases its fragrance, creating a red oil base. Then, add the prepared pig intestine pieces and stir-fry over medium heat to render the fat from the intestines, continuing until they become crispy and aromatic.
When the pig intestines are well-fried, add the soaked dried chili peppers, Sichuan peppercorns, and small chili peppers. Continue stir-frying and add a splash of cooking wine to remove any unwanted odor from the intestines. Stir-fry for another 2 minutes.
Once the pig intestines are thoroughly seasoned, add fermented black beans, onion chunks, and green bell pepper sections. Stir-fry until the onion becomes translucent and the green bell pepper is slightly cooked. Season with some salt, chicken bouillon powder, and sesame seeds, stirring until everything is well combined.
Transfer the dish to a serving plate, and there you have it – the delectable and flavorful “Gānbiān Féicháng” or “Dry-Fried Pig Intestine” is ready to be enjoyed!

水煮肉片 (Shuǐzhǔ Ròupiàn) – Water-Boiled Sliced Pork

“Shuǐzhǔ Ròupiàn” or “Water-Boiled Sliced Pork” is a delectable Han-style dish and a representative of Sichuan cuisine. This dish boasts a delightful combination of colors, aromas, and flavors. The pork slices are tender, flavorful, and easy to chew. When served, the tender meat, fresh vegetables, vibrant red oil, and the rich spiciness of the broth create a perfect accompaniment to rice, making it a favorite among home-cooked delicacies.

Ingredients: Pork (tenderloin), scallions, ginger, garlic, chili peppers, potato starch, bean sprouts, greens (such as lettuce or bok choy), chili pepper Seasonings: Salt, chicken bouillon powder, light soy sauce, oyster sauce, white pepper powder, sugar

Prepare an appropriate amount of fresh pork tenderloin. Clean the pork tenderloin and soak it in water for about 30 minutes. This helps to remove any residual blood and fishy odor.
After soaking, remove the pork tenderloin from the water, wash it again, and then squeeze out any excess water. Cut the pork tenderloin into square pieces and then slice it into slightly thicker pork slices. Avoid cutting them too thin to prevent them from becoming too mushy during stir-frying.
Rinse the sliced pork again to remove any remaining blood. Place the pork slices in a bowl for marinating. Add salt, chicken bouillon powder, light soy sauce, oyster sauce, white pepper powder, and sugar. Mix well until the marinade is evenly distributed. Add some sweet potato starch to create a velvety texture, and mix until the pork slices are evenly coated. Drizzle some cooking oil to seal in the moisture, and mix well. Set the marinated pork slices aside for a few minutes.
Prepare plenty of garlic by crushing it and then finely chopping it into garlic paste. Do the same with the ginger to make ginger paste. Cut some lettuce or bok choy into sections. Wash some bean sprouts and set them aside in a bowl.
Heat oil in a wok, add Sichuan peppercorns and dried chili peppers, and stir-fry until fragrant. Then, add the bean sprouts and greens. Season with salt to enhance the flavor. Stir-fry over high heat for about a minute until they become slightly softened, then transfer them to a serving plate.
Heat some more oil in the wok, add garlic paste, followed by chili peppers and doubanjiang (fermented bean paste). Add a bit of hot pot base seasoning. Stir-fry over low heat until fragrant. Pour in hot water and bring it to a boil. Add light soy sauce, chicken bouillon powder, oyster sauce, and white pepper powder to season the broth. Cook over high heat for 2 minutes to infuse the flavors.
Once the broth is ready, strain out any solid residue using a sieve. Then, add the pork slices one by one into the boiling broth, making sure they don’t stick together. Simmer over low heat to prevent the pork slices from losing their tender texture. Cook until the pork slices are fully cooked.
Once the pork slices are done, transfer them to the serving plate with the vegetables. Pour the hot broth over the pork and vegetables. Finally, garnish with chopped scallions, Sichuan peppercorns, dried chili peppers, and garlic paste. Drizzle some hot oil to release its aroma. Now, the delicious and flavorful “Shuǐzhǔ Ròupiàn” or “Water-Boiled Sliced Pork” is ready to be savored!

剁椒鱼头 (Duòjiāo Yútóu) – Fish Head with Chopped Chili

“Duòjiāo Yútóu” or “Fish Head with Chopped Chili” is a traditional famous dish from Hunan province, belonging to the Xiang cuisine. It features a rich and non-greasy flavor, with a soft and tender texture, and a delightful spiciness that is pleasing to the palate. “Duòjiāo Yútóu” is a versatile dish that can be enjoyed both in upscale restaurants and ordinary households. It is an iconic dish in Xiang cuisine, known for its affordable price and excellent taste, making it highly cherished by people from all walks of life.

Ingredients: Fish head, scallions, ginger, garlic, small chili peppers, fermented black beans Seasonings: Cooking wine, oyster sauce, light soy sauce, white pepper powder

Prepare a fresh fish and separate the fish head, making sure it includes some meat. This will enhance the taste and texture. Clean the fish head thoroughly, removing the black membrane inside, as it contributes to the fishy odor. Rinse the fish head several times to ensure it is clean.
After cleaning, pat the fish head dry to remove excess moisture. Then, make diagonal cuts on the fish head, making it easier for the flavors to penetrate during cooking. Place the fish head in a bowl and add chopped scallions, ginger, and cooking wine for marinating. Ensure that the marinade is well distributed.
Prepare some ginger by crushing and finely chopping it into ginger paste. Crush the garlic and chop it into garlic paste. Chop the fermented black beans into small pieces. Clean the small chili peppers and cut them into rings.
Pour the soaked fermented black beans into a bowl. It’s recommended to use a generous amount to enhance the flavor.
Heat some oil in a pan and add the garlic paste, ginger paste, small chili peppers, and fermented black beans. Stir-fry until fragrant. Then, add oyster sauce, light soy sauce, and white pepper powder. Stir-fry until the flavors are well combined, creating a delicious and fragrant chopped chili sauce.
Prepare a larger plate and place the sliced scallions and ginger on the bottom. Then, place the marinated fish head on top. Spread the prepared chopped chili sauce evenly over the fish head. Steam the fish head for 15 minutes.
Once the fish head is steamed, remove it from the steamer. Sprinkle some chopped scallions on top and pour hot oil over them to release its aroma. Now, the flavorful and mouthwatering “Duòjiāo Yútóu” or “Fish Head with Chopped Chili” is ready to be enjoyed.

麻婆豆腐 (Ma Po Tofu) – Ma Po Tofu

“Ma Po Tofu” is one of the traditional and renowned dishes among the Han people in Sichuan province, belonging to Sichuan cuisine. The main ingredients are tofu and minced beef. “Ma Po Tofu” has been rated as one of the top ten classic dishes of “Chinese Cuisine” in Sichuan, known for its smooth texture and unique flavor.

Ingredients: Tofu, beef, garlic sprouts Seasonings: Fermented black beans, chili bean sauce, salt, chicken essence, chili powder, starch water

Prepare fresh and tender tofu, wash it thoroughly, and then cut it into thin slices. Cut the slices into strips, and then into small cubes. Don’t make the cubes too large, as they won’t absorb the flavors well. Also, avoid making them too small, as they might break apart during cooking.
Prepare a spoonful of chili bean sauce and chop it into fine pieces. Do the same with the fermented black beans. Additionally, prepare some garlic sprouts, wash them, and chop them finely. Put all the chopped ingredients into a bowl and set them aside.
Prepare a suitable amount of beef. Choose lean beef and cut it into small pieces. Then, mince the beef into fine pieces, but be careful not to over-mince it, as it should retain some texture. Put the minced beef into a separate bowl and set it aside.
In a pot, bring water to a boil and add some salt. Once the water is boiling, add the tofu cubes and simmer over low heat. This step helps remove the bean smell from the tofu and also gives the tofu a firmer texture. After boiling, take out the tofu and set it aside.
In a pan, heat some oil and add the minced beef. Stir-fry it over low heat until the beef releases its moisture and becomes dry and fragrant. Break up any clumps of beef during the process. Then, add some light soy sauce to evenly color the beef. Continue stir-frying until the beef is dry and aromatic. Remove the beef from the pan and set it aside.
In the same pan, add more oil and stir-fry the chopped chili bean sauce until it releases red oil. Then, add the minced fermented black beans and some chili powder. Keep stir-frying continuously until the flavors are well combined. Next, add some water and bring it to a boil. Put the tofu into the pan, ensuring that the tofu is submerged in the sauce. Simmer over low heat for about 5 minutes.
After simmering, add some starch water to thicken the sauce. Stir well, and then add the previously stir-fried minced beef. Continue to simmer over low heat for another minute. Add more starch water, followed by the chopped garlic sprouts. Stir thoroughly to ensure the flavors are well incorporated.
Finally, add some more starch water to further thicken the sauce until it becomes rich and velvety. Once the sauce is well-cooked, transfer the “Ma Po Tofu” to a serving plate. Now, the delicious and homemade “Ma Po Tofu” is ready to be enjoyed.

夫妻肺片 (Fu Qi Fei Pian) – Fu Qi Sliced Beef and Beef Tripe

“Fu Qi Fei Pian” is a traditional and famous Sichuan cuisine dish from Chengdu, Sichuan province. It belongs to the Sichuan cuisine, known for its fragrant red oil, crispy peanuts, tender meat, and numbing spiciness, as well as its rich and robust flavors.

Ingredients: Beef heart, beef tenderloin, beef tripe, beef tongue, green onions, ginger, garlic, celery, cilantro
Seasonings: Bai Zhi (Angelica dahurica), She Nai (Kaempferia galanga), star anise, white cardamom, dried chili, salt, sugar, chicken bouillon, light soy sauce, white pepper, minced garlic, Sichuan peppercorn powder, sesame oil

1. Prepare fresh beef heart, beef tenderloin, beef tripe, and beef tongue. Clean all the meat thoroughly and soak it for an hour. This step helps remove any unpleasant odor and blood. After soaking, take out the meat and squeeze out the excess water.

2. Put the cleaned meat into a pot of cold water and add chopped green onions, ginger slices, and cooking wine. Bring it to a boil over high heat, skimming off any foam that appears on the surface. Continue to boil for about 3 minutes.

3. After boiling, remove the meat and transfer it to a stewing pot or pressure cooker. Add Bai Zhi, She Nai, star anise, white cardamom, green onion segments, ginger slices, and dried chili. Cover the pot, stew the meat until steam appears, and then continue to simmer over low heat for about 20 minutes.

4. While the meat is stewing, prepare some scallions and cut them into segments. Chop some garlic into minced pieces and cut the ginger into small chunks. Place these ingredients in a serving plate and set them aside.

5. Once the beef is cooked, open the pot and take out the meat. Allow it to cool down a bit before cutting it into thin slices. Try to make the slices as thin as possible to enhance the texture.

6. In a small bowl, prepare a seasoning mixture by adding salt, sugar, chicken bouillon, light soy sauce, white pepper, minced garlic, some of the beef stewing broth, Sichuan peppercorn powder, and sesame oil. Mix all the ingredients thoroughly to create a dressing.

7. In a separate large bowl, pour the prepared dressing and add celery segments and chopped cilantro. Place the sliced beef into the bowl and mix everything well. Arrange the dish into an attractive presentation. Finally, garnish the dish with scallions, ginger, garlic, and chopped cilantro.

The delicious and flavorful “Fu Qi Fei Pian” is now ready to be served.

Note:
辣椒 (là jiāo) – chili peppers
吃货 (chī huò) – foodie
毛血旺- Mao Xue Wang
酸菜鱼- (suān cài yú) (Fish with Pickled Cabbage)
辣子鸡- LaZiJi (Spicy Chicken)
口水鸡 (kǒu shuǐ jī) – Saliva Chicken
泡椒牛蛙 (pào jiāo niú huā) – Pickled Pepper Frog
干煸肥肠 (Gānbiān Féicháng) – Dry-Fried Pig Intestine
水煮肉片 (Shuǐzhǔ Ròupiàn) – Water-Boiled Sliced Pork
剁椒鱼头 (Duòjiāo Yútóu) – Fish Head with Chopped Chili
麻婆豆腐 (Ma Po Tofu) – Ma Po Tofu
夫妻肺片 (Fu Qi Fei Pian) – Fu Qi Sliced Beef and Beef Tripe

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