China's Most Aromatic Spicy Hot Pot Isn't in Sichuan, Nor in the Northeast!

The Spring Festival is supposed to be the time of year when everyone indulges in the most delicious food. Yet during this holiday, a local snack still managed to go viral, tantalizing netizens across the country through their screens—Gansu spicy hot pot.

Compared to the ever-popular Sichuan spicy hot pot or the sticky, modified Northeastern version, this low-key northwestern province of Gansu has quietly taken the national snack to another extreme—sliced potatoes, meatballs, and gluten sheets evenly coated in fragrant chili oil; translucent hand-pulled noodles shimmering in a rich, crimson broth... With the help of big data, its irresistible appearance and overflowing praise from local Gansu netizens have made it a craze from Xiaohongshu to Douyin. Many can’t wait for it to open in their hometowns and have already embarked on impromptu road trips to taste it.

Figure 1: A bowl of Gansu spicy hot pot before mixing;

Figure 2: Fully mixed and ready to eat!

Due to the explosive popularity of Gansu spicy hot pot, locals who have long enjoyed its authentic flavor have become the envy of netizens. While Lanzhou hand-pulled noodles are known nationwide, a bowl of fiery Gansu spicy hot pot is the secret joy of Gansu natives. If you have a foodie friend from Gansu, they’ll likely urge you not to miss it when visiting—this spicy, savory delight is what Gansu expats truly crave and miss after leaving home.

Though Gansu spicy hot pot has flooded many netizens’ social media feeds, its expansion across the country hasn’t kept pace with its skyrocketing fame. It’s hard to find authentic Gansu spicy hot pot outside the province. Anxious netizens are calling for its nationwide rollout, but replicating this flavor elsewhere is no easy task—

The essence of Gansu spicy hot pot lies in the rich, savory aroma of chili oil and the mouthwatering appeal of wide noodles drenched in sauce—all thanks to local Gansu ingredients: Dingxi potatoes, Gangu chili peppers, Wudu Sichuan peppercorns... Each is indispensable.

The high latitude and intense sunlight make Dingxi, Gansu, the "Hometown of Chinese Potatoes." Dingxi potatoes (or "yangyu") represent the gold standard of texture. Gansu locals prepare them in endless ways—shredded, mashed, or as jelly skins—while potato starch-based noodles dominate the table, serving as the staple in Gansu spicy hot pot.

Compared to the instant noodles or vermicelli common in other regional versions, Gansu spicy hot pot offers more variety in potato noodles—wide, leek-leaf-thin, or fine strands. The juice-soaked wide noodles embody the boldness of Northwestern cuisine: thick, long, tender, and sauce-clinging. High starch content makes them boil-resistant and easy to chew. In Tianshui, hand-pulled noodles reign supreme—freshly made each morning from potato starch, irregularly thick with bubbly surfaces. Stirred in the bowl, these translucent strands glide like fish in chili oil, delivering ultimate softness and smoothness.

If sesame paste is the "cream cap" of Northeastern spicy hot pot, then the bold chili oil on the seasoning counter is Gansu’s badge of honor. It’s always the first to run out, and seasoned diners urge the owner, "Load up the chili oil, extra scoops!" Novice spice lovers may panic at the fiery-red bowl, but after mixing and taking the first bite, they’re reassured—Gansu chili oil is more fragrant than harsh, even slightly sweet.

This soulful seasoning can’t be replaced by ordinary chili oil—it must be made with Gangu peppers. Gansu locals love and excel at growing chilies. Gangu peppers are thick-fleshed, oily, and rich in aroma. Dried and ground, they yield chili oil that’s spicy yet not burning, legendary for making "even shoe soles tasty." While Gansu expats can’t take the dish with them, jars of Gangu chili oil are a must-bring.

The broth’s brilliance isn’t just from chili oil. Some owners sprinkle Sichuan pepper powder before serving, adding a refreshing kick. Wudu peppercorns, another top-tier Gansu product, are supplied to Sichuan and Shaanxi, enhancing regional cuisines. Together, these local treasures form the flavor foundation of Gansu spicy hot pot.

Figure 1: Chili oil; Figure 2: Sichuan pepper powder.

In Gansu, there’s no need to chase high ratings or fancy settings for spicy hot pot. The older the storefront—like those in factory zones or residential courtyards—the more likely it’s a hidden gem. Unassuming exteriors often hide bustling interiors, with long lines at peak hours—but fear not, any random pick in the alley will likely delight.

First, choose your ingredients. In the fridge, skewered meats and veggies (usually ¥1–2 each) offer hearty portions without wallet shocks. Hand your picks to the owner to boil, then transfer them to a plate, ladle in broth, and top with two spoonfuls of crimson chili oil—the aroma explodes instantly.

Figure 1: Assorted boiled ingredients;

Figure 2: Scooping out cooked Dingxi wide noodles.

Across vast Gansu, presentations vary. In southeastern areas like Tianshui (near Sichuan and Shaanxi), extra chili oil makes it richer, served soupy or dry-tossed, with separate bowls for noodles and veggies. Further north in Zhangye and Jiuquan, square metal trays hold thick-sauced, broth-light versions, enhanced by house-made sweet or savory sauces. Mixed thoroughly, the spicy-oily combo unlocks new culinary realms.

Though wide noodles are the soul, Gansu spicy hot pot packs more local flavors. Potatoes, a dietary "shareholder," claim half the bowl—sliced thin (melting on the tongue) or fried into crispy balls. Another star is "renzi" balls, oil-rich seeds that leave a lingering fragrance.

Plus, spongy gluten and tofu puffs burst with chili oil; rolled tofu or whole chicken sausages coated in chili taste meatier than meat... Though veggie-heavy, Gansu spicy hot pot delivers supreme satisfaction.

There's no need to elaborate on how much Gansu people love carbs. Many diners order fried dough sticks to dip in the soup, with the chili-infused broth making them even more fragrant. During brunch hours, those who know their food will also order a flatbread to complete a satisfying meal: once the spicy hot pot is served, they stuff the bread with potato slices and slather it with thick chili paste. The first bite offers the crispiness of the bread crust, followed by the intense flavors of potato and chili—all these complex tastes come together in that single bite.

A bowl of aromatic spicy hot pot is an easily accessible joy for Gansu people. This simple yet rich red oil fragrance is a crucial part of their culinary memory of this land. Now, this happiness is spreading through the internet, sparking longing among more netizens for this food paradise. The only downside might be—when will it open near my home?