As far as spicy taste is concerned, Hunan cuisine is more spicy. It is not that Hunan people prefer spicy food, but that they are used to using it directly, fresh and spicy, pure, simple and straightforward. Typical ones are fish head with chopped pepper and small fried meat. In this respect, it is somewhat similar to the habit of Guizhou people to eat Chili.

The spicy taste of Sichuan cuisine belongs to compound taste, with more emphasis on taste. Although there are many dishes that directly use peppers, Sichuanese often reprocess peppers (such as bean paste, such as pickled peppers, such as spicy oil, such as paste peppers, etc.). ) and then used with other seasonings, the most classic of which is the spicy type created with pepper. Because it neutralizes many other flavors, the excitability of spicy degree is weaker, but the level and richness of spicy degree change more.