Hunan vs Sichuan: Two Chilli Traditions
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Origin
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Description
Fuchsia Dunlop, who has written definitive books on both Sichuan and Hunan cooking, articulates the essential distinction: both are fiery Chinese cuisines but they are fiery in categorically different ways. Sichuan combines ma (numbing, from Sichuan peppercorn) with la (hot, from chilli) — the numbing modulates the heat. Hunan uses chilli heat alone — without the numbing. The result: Hunan food can be perceived as hotter than Sichuan food of the same chilli quantity because there is no ma to modify the sensation.
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The Thread
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Flavour Context
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Pillars V — VII
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