Guizhou’s mountains are truly a treasure trove of chili peppers!

The variety is rich and the collection is remarkably well-preserved! There are over 3,500 samples of wild and cultivated chili germplasm resources, a number that continues to grow as researchers diligently collect and organize new specimens. Even more outstanding varieties—characterized by excellent flavor and high yields—are readily available. Currently, Guizhou boasts no fewer than 10 chili varieties that have been granted geographical indication protection, making it the province with the highest number nationwide. With their rich aroma, these chilies can truly be described as “the MSG of spicy foods.” Huaxi Horn Pepper Pointed, plump, firm, and delightfully crisp. Suiyang Bullet Train The No. 1 of the nation’s “Top Ten Famous Peppers” Zunyi Chaotian Pepper …Every single “Ming Jiao” is a powerhouse—just toss out any one of their names, and it’ll make your mouth water.

How many captivating faces can one chili pepper have? 
With such a rich and abundant supply of chili peppers, the people of Guizhou have truly mastered the art of eating spicy food: their seasoning is meticulous, their techniques are diverse, and a single type of chili heat can evoke a thousand or even ten thousand different taste experiences. Even if you come from major chili-consuming provinces like Sichuan, Chongqing, Hunan, or Jiangxi, you’ll always find new sensations in Guizhou that go beyond anything you’ve experienced before.

In the eyes of Guizhou people, a single chili pepper has several layers of taste. Spiciness is just the most straightforward of them.

“Hú chili” has a rich, slightly burnt aroma—a scent that instantly transports you back to your childhood, evoking memories of the hearth where fires were stoked, freshly baked sweet potatoes sizzling on an iron stove, and piping-hot, crispy cookies just pulled from the oven. In Guizhou, it’s common for households to keep some dried chilies on hand. They’re buried in firewood or coal ash, roasted until lightly crisp, still warm and steaming, then tossed into a mortar and pounded into tiny pieces. The charred skin cracks open, revealing dark-yellow seeds beneath, while the pungent aroma retains the warmth of the firewood. Dried chili flakes best capture this authentic flavor; they’re also a perfect match when sprinkled into beef noodle soup. In Guiyang, the beef noodle soup always floats with a thick, fragrant layer of beef tallow. Just a touch of these roasted chilies can perfectly enhance the palate, bringing out every last drop of savory goodness from the broth.

If you let the dried chili peppers soak up enough water before crushing them, the result will be a paste-like consistency. Chili with Sticky Rice Cake This method better preserves the authentic, robust aroma of chili peppers, making it perfect for stir-frying. Guizhou-style. Spicy Chicken Unlike Chongqing’s spicy chicken, which is stir-fried with dried chili peppers until crispy, this dish uses pounded chili paste—rich in juices, soft yet chewy. The vibrant red chili oil seeps deeply into the texture of the shredded meat. At first taste, you don’t feel any scorching heat; it’s only when you swallow that you suddenly realize just how fiery it is. Before you even have a chance to catch your breath, your hand can’t help but reach out for the next piece.

Anyone who knows how to handle spice will totally get it. “Chili fried in oil” What a delightful treat it is: The high heat instantly unleashes the fragrant aroma of dried chili peppers, while the oil perfectly captures and preserves all those vibrant flavors, melting them into an exhilarating, energy-packed joy—Guizhou’s. Chili Oil On top of this ultimate enjoyment, there’s actually even more to come: Use different oils for different occasions. 。

The vegetable oil-fried version is a home-style favorite—versatile and easy to pair with just about anything. The nationally beloved “Lao Gan Ma” sauce is a prime example of how to elevate and perfect this most basic spicy and savory flavor. For those who like it a bit more refined, when making mutton noodle soup, the chili oil must be fried in mutton fat—and it needs to be thoroughly heated before serving. Otherwise, the oil will clump together, leaving an inevitable gamey smell. But served with hot broth, it’s absolutely bursting with rich, intense flavor, making you sweat profusely as you enjoy it. The “chicken chili” is particularly intriguing—it can be thought of either as chili oil infused with diced chicken, or as spicy chicken dish with extra chili peppers. Beneath the crispy chicken skin, luscious fat surrounds the chili peppers, and every bite offers tiny chunks of tender meat mingling with the fiery spiciness. It’s simply utterly satisfying!