In China, many places like to eat spicy, and some even have no spicy!
So, which cities in China can eat spicy the most?
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Changsha is the center of Hunan cuisine, is a famous food city in the country, and naturally has hot and spicy dishes.
Changsha's more traditional cuisines include stinky tofu, braised pork, spicy baby chicken, hair hair beef hundred leaves, wax flavor steaming, etc., in addition, chili fried meat, minced pepper fish head, carrot stewed lamb, radish dried stir-fried bacon and other home-cooked dishes, are also quite popular in the local area.
Changsha's food streets are mainly distributed in Pozi Street, NanmenKou Snack Street, Wenmiaoping Snack Street, and Jiefang West Road.
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In addition to the rich and diverse local cuisine in Guiyang, it also brings together a lot of flavors from other parts of Guizhou.
Many Guiyang delicacies are inseparable from spicy taste, and tourists who are not good at eating spicy can tell the seller to put less pepper.
Guiyang cuisine can not be eaten for seven days, such as silk dolls, sour soup fish, spicy chicken, potato soup, pickled pepper tendons, etc.
In the evening, it becomes the world of barbecue, water hot, grilled meat, grilled fish, Erqi Road, Qingyun Road, Shaanxi Road these well-known night market streets.
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Wuhan cuisine is generally fresh and slightly spicy, with heavy salt and heavy oil, representing the dish spicy beef.
The unique breakfast culture "premature" is unique, come to Wuhan must try it.
Hot dried noodles, bean skin, Wuchang fish, duck neck, fresh fish paste soup powder, roasted wheat, noodle nest, braised prawns in oil, Huanxituo and other special foods will surely make you linger.
Wuhan cuisine is mainly concentrated in Hubu Lane, Jiqing Street, Cedar Road and other food streets, and some are scattered in the streets and alleys of the old city.
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Chengdu has a long history and variety of cuisines, and the authentic snacks that can not be tired of eating in the streets and alleys alone can make people feel endlessly evocative.
The main delicacies are: pepper chicken, mapo tofu, back pot meat, fish fragrant meat shredded, kung pao chicken, saliva chicken, salty white, perfume fish, camphor tea duck, nine-foot plate duck, Jianyang mutton soup, impounding vegetables and so on.
In addition to The food in Chengdu is mainly concentrated in Jinli, Kuanzhai Alley, and Jianshe Road, Xiangxiang Lane, Xiangheli, Haijiao City, and Jixiang Street have hidden a lot of snacks.
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Chongqing's diet is mainly Sichuan cuisine, which can be roughly three categories: the first is spicy, with strange shredded chicken, fish shredded meat, kung pao chicken diced, back pot meat, salt fried meat, etc. are representative of its category; the second is spicy flavor, represented by spiced smoked fish, sauce fried lamb, camphor tea duck, smoked pork ribs, etc.; the third is salty and fresh sour and sweet, represented by chicken bean blossoms, pot meat slices, white oil belly strips, brine duck breast, etc.
In addition, Chongqing's hot pot can be described as nationally famous, spicy and spicy, with a charming aroma that makes people tireless.
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In Dali, there is the hottest pepper in the country, that is, the elephant trunk shabu-shabu. For this kind of pepper, the locals do not dare to eat it easily, and the spiciness of this pepper is even more powerful than that of the devil pepper.
There are also many types of Dali cuisine, casserole fish, sea top fish, sand milk fan, raw skin, Xizhou broken crispy rice noodles, cold chicken rice noodles, grilled meat bait, grilled bait, baked milk fans and so on.
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Jiangxi is spicy and salty, no spicy and unhappy, and the local cuisine in Pingxiang is very heavy, and it may be difficult for outsiders to adapt.
In other places, chili peppers are at best condiments, while in Pingxiang, chili peppers can be regarded as a dish.
The main cuisine here is: fern root powder boiled eel, rub vegetables, Pingxiang fried powder, Pingxiang lavender sausage, blood duck, spicy fried lavender, Nankeng goose meat, Pingxiang small stir-fried meat and so on.
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Guilin cuisine is a combination of sour and spicy Hunan cuisine and light Cantonese cuisine flavor in one, its home-cooked small stir-fry is more affected by Hunan cuisine, almost the meal can not be separated from sour and spicy.
Among them, Guilin rice noodles and Lijiang beer fish are the two most famous dishes. In addition, Guilin snails, Lipu taro button meat, eighteen brews, vegetarian stir-fried Lijiang shrimp, lotus leaf tamales and so on are all Guilin specialties.
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In Taiyuan, in addition to the mouse kiln Lantern, a hundred flowers and plums, cat ears, haggis cutting, oiled meat, knife-cut noodles, buckwheat enemas, egg mash, pea cakes, there are also a variety of Jin dishes.
The more recommended food streets are Food Street, Taoyuan Second Lane, Old Barracks, XuXi and so on.
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Xi'an's cuisine is famous throughout the country, with noodles and halal flavors.
The most famous non-bubble bun is the steamed bun, meat sandwich bun, cold skin, biangbiang noodles, peppery soup, pot helmet, gourd chicken, small crispy meat, noodle slices, osmanthus cake, mahjong stuffed skin, etc., are all must-try foods in Xi'an.
In addition to the concentration of Xi'an cuisine in Muslim Street, Yongxingfang and Shangjinqiao, Dapiyuan, XiyangShi, Dachejia Lane and Dongxin Street are also concentrated in food.
In your mind, which city is the most capable of eating peppers?
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