The top ten hot and spicy foods are as follows: fish head with chopped pepper, lotus blood duck, Maoxuewang, boiled pork slices, fish in sour soup, spicy chicken, Mapo tofu, tasty snake, stewed duck with sour bamboo shoots, three heads and one palm.

1. Fish head with chopped pepper

Fish head with chopped pepper belongs to Hunan cuisine and is very popular in Hunan and Jiangxi. Although it is a steamed dish, it tastes very spicy. Fish heads with chopped peppers generally use bighead carp fish heads. Peppers are Xiaomi Spicy and Chaotian Pepper, which are steamed with soy sauce, ginger, onion, garlic and other accessories. They can't taste the fishy smell of fish at all, but they are fresh and tender, fat but not greasy, soft and delicious.

the fish head with chopped peppers will combine the "delicious" taste of the fish head with the "spicy" taste of chopped peppers, which has a unique flavor, and the oil used is tea oil, which has a stronger flavor. The whole dish looks like it is covered with green and red peppers on the fat fish head, and it smells very pungent, so you can imagine how spicy it is.

2. Lotus Blood Duck

Lotus Blood Duck is a famous dish in Lianhua County, Pingxiang City, Jiangxi Province. Because of its bright purple color, crisp and tender duck meat, it is very popular among diners and is a well-known spicy dish. The color of lotus blood duck is a mixture of bright red pepper and dark red duck blood. Xiang is the unique fragrance of duck meat, duck blood, rice wine, pepper and garlic after mutual penetration by fire. There are spicy peppers and garlic in the taste, and sweet alcohol after rice wine permeates fresh and tender duck meat, which is the representative of pure spicy.

Lotus blood duck is not only a local specialty, but also spread to Yongzhou, Hunan, Quanzhou, Ningyuan and other places, so there are Yongzhou blood duck, Quanzhou blood duck, Ningyuan blood duck and so on.

3. Maoxuewang

Maoxuewang is a representative work of Sichuan cuisine, and its appearance alone can scare off many people who dare not eat spicy food. Maoxuewang takes duck blood as the main material, and puts pepper, prickly ash, bean paste, ginger, garlic and salad oil into a pot, stir-frying with low fire, adding soup and decocting, taking out the residue, then adding seasonings such as monosodium glutamate, sugar and vinegar, then putting the cut duck blood into it, boiling it, putting it into a container, sprinkling chopped green onion, heating the salad oil, and putting it in.

A pot full of Maoxuewang is full of red pepper and chili oil besides duck blood. The ingredients have been invaded by heavy spicy food, and a bite of duck blood can directly make your tongue spicy.

4. Boiled pork slices

Boiled pork slices sound like a light dish, but in fact the soup is red and shiny, and you can see its spicy taste as soon as you serve it. Boiled sliced meat is a famous home-cooked dish in Sichuan cuisine, because the sliced meat is named after it is cooked in water without oil. The water here is not clear water, but the base soup made of pepper, dried pepper and fried bean paste in a frying pan.

The boiled pork slices are covered with a layer of Chili oil, which is attractive in color, soft and chewy, and spicy, but they are really spicy. Many people who can't eat spicy meat slices should rinse them in clear water to wash off the red oil, otherwise they won't be able to eat.

5. Fish in Sour Soup

Fish in Sour Soup is a special dish in Guizhou and one of the ten most spicy dishes in China. The sour soup fish soup base in Guizhou is red sour soup, which is made of rotten peppers, small tomatoes, star anise, cinnamon, tsaoko, pepper and so on. Tomatoes make the sour soup ruddy and attractive. The rotten peppers are fresh and spicy, and the sour and spicy flavors blend, which will fully release the spicy flavor and make it more spicy to eat.

A pot of fish in sour soup, the fish has been slightly cooked in the sour soup. Scoop a spoonful of sour soup and put a piece of fish in it. The fish pieces are delicious, the sour soup is just right, mixed with the spicy flavor in the seasoning, and the taste is stimulating, bringing a multi-level delicious feeling.

6. Spicy chicken

Spicy chicken is a classic home-cooked dish, which is found in many parts of the country and has its own characteristics. Spicy is the same feature. The aroma and spicy taste of pepper and pepper in Sichuan-style spicy chicken penetrate into every piece of chicken, and a piece of diced chicken is full of spicy energy at the moment of biting; Guiyang spicy chicken marinates the chicken with spices, then sautes the chili paste, and then cooks together. The chicken and chili paste are fully integrated, spicy and delicious.

Zaozhuang spicy chicken is tender chicken stir-fried with a lot of fresh peppers and rice vinegar, and its unique spicy taste is filled between the lips and teeth. You should breathe several times when eating a piece to relieve the spicy taste. Either way, the characteristic of * * * is that there are more peppers in it than chicken. Eating spicy chicken is like playing a meat-seeking game in Chili.

7. Mapo Tofu

Mapo Tofu is one of the ten hottest dishes in China and a traditional dish in Sichuan and Chongqing. Mapo tofu has simple ingredients and simple method. Cut the tofu into small pieces, chop the meat into diced meat for later use, put oil in the pot, and when the oil temperature is 8% hot, add dried Chili, ginger slices, pepper and tofu, stir-fry together, add some bean paste and sprinkle some chopped green onion.

This dish is light yellow in color, with a reddish layer of spicy oil on the surface of tofu, which can keep the internal heat of tofu from losing quickly. Tofu is delicious and tender in taste and has the ability to absorb seasoning. A series of seasonings such as pepper, pepper and bean paste are blended together to form a unique spicy flavor, which is instant in the mouth, which is an adventure for the mouth and enjoyment for the taste buds, with endless aftertaste.

8. Tasty snake

Hunan authentic food Tasty snake is a representative of spicy dishes in Hunan cuisine and one of the hottest dishes in China. Tasting snake originated in Ningxiang, Hunan Province, with the local specialty Wang Jinshe as the main ingredient. The dish is red and hot, the soup is mysterious and spicy, and the snake meat is plump and tenacious, and it tastes delicious.

Unlike other dishes, the spicy taste of the mouth-tasting snake has changed from the spicy taste of the tongue to the stomach for three times. First, put a handful of dried Chili powder in the fried snake meat of tea oil, garlic and ginger, simmer it to collect juice, and then simmer it with fresh red pepper. In recent two years, chefs have played a green pepper to stew the snake. The clear and spicy taste of green pepper has once again activated people's taste buds and become the signature dish of Hunan restaurant.

9. Braised Duck with Sour Bamboo Shoots

Braised Duck with Sour Bamboo Shoots is a rare spicy dish in Cantonese cuisine and one of the ten hottest dishes in China. Braised duck with sour bamboo shoots is a famous Hakka-style dish in Nanxiong, Shaoguan, Guangdong, and it is a unique food. It stands out with its sour and hot taste and rich duck meat. Tasting this delicious food is not only a feast of taste buds, but also a respect and inheritance of Nanxiong's food tradition.

Braised duck with sour bamboo shoots is made by mixing fresh duck meat with sour bamboo shoots and peppers, frying until golden brown, and then stewing until it is cooked thoroughly. The sour taste of sour bamboo shoots and the spicy taste of peppers have completely penetrated into the duck meat, and when served, it only smells a spicy taste, which is very juicy and delicious, and it belongs to the more spicy the food is eaten.

1, three heads and one palm

Zhejiang cuisine gives people the impression that it pays attention to the original flavor and tastes light and delicious, but Quzhou, Zhejiang Province is an exception. Quzhou, known as "Little Sichuan", is the most spicy town in Zhejiang Province, and three heads and one palm is the representative dish. Three heads and one palm, namely duck's head, rabbit's head, fish's head and duck's paw, are a braised dish, which is both a snack and a dish. Different from Guangdong's braised pot, this pot is spicy, and the ingredients taste in the pot sauce, thus forming the characteristics of Quzhou.

The biggest characteristics of three heads and one palm are spicy, salty and fresh. The meat of rabbit head is delicate and loose. Duck head and fish head have unique umami flavor, while duck palm is tender, smooth and delicious. The whole dish is bright in color and rich in taste.