China's Spiciest Province: How Fierce Is Their Chili Pepper Rivalry?

Some time ago, a jaw-dropping dish went viral, bringing attention to an often-overlooked province renowned for its love of spicy food.

The "provincial dish" of this spice-loving region is called "Stir-Fried Chili Peppers with Chili Peppers." This dish consists solely of chili peppers—yet not just one kind. Green peppers, bird's eye chilies, pickled chilies, and chili powder each play their role in the dish, enhancing aroma or flavor. Just looking at it could make you devour three bowls of rice...

Jiangxi beef rice noodles—guess how many types of chili peppers are on top?

Where on earth do people eat chili peppers so fiercely and so thoroughly? The answer might not be the first place you'd think of—it's—

Jiangxi, a hidden powerhouse of spice consumption and one of China's earliest regions to embrace chili peppers. Jiangxi boasts not only a rich variety of peppers but also an abundance of fiery delicacies: Nanchang mixed noodles, Fuzhou soaked noodles, Lianhua blood duck, Jiujiang braised stone frog, Pingxiao stir-fried pork... From rice noodles to meats, from stir-fries to stews, Jiangxi's flavors and spiciness rival those of the traditionally recognized spice-loving provinces like Yunnan, Guizhou, Sichuan, and Hunan.

In Wuyuan, Jiangxi, every household sun-dries chili peppers every autumn.

Unlike the proud and outspoken attitudes of other spice-loving provinces, Jiangxi people don’t like to boast about their spice tolerance. Instead, when faced with debate, they prefer to simply invite others to try Jiangxi cuisine firsthand and experience the allure of its chilies—then listen as they exclaim—

"Sss-haa-sss-haa-sss-haa! How is Jiangxi food this spicy?!"

"But I’m from Sichuan/Chongqing/Guizhou/Yunnan/Hunan—I thought I could handle spice!"

Lianhua blood duck, the pinnacle of Jiangxi's spicy dishes.

Before diving into the deliciousness of Jiangxi chilies, let’s address a question: With so many spice-loving regions in China—Sichuan’s numbing spice, Guizhou’s sour spice, Hunan’s fragrant spice—each with its own特色, what makes Jiangxi’s spice unique?

Fresh spiciness is the essence of Jiangxi’s heat.

Chili peppers are the most crucial component of Jiangxi cuisine, bar none. So, the first stop for Jiangxi locals at the market is picking chilies. Though different ingredients and cooking methods call for different peppers, Jiangxi people insist on locally grown ones—even if imported chilies are much cheaper. Why pay more for local peppers? This brings us to the essence of Jiangxi’s spice: fresh heat.

Jiangxi chilies are not only delicious on their own,

but they also elevate the natural flavors of other ingredients.

Photo: Tuchong Creative

Jiangxi’s chili-eating history runs deep, with cultivation dating back to the Qing Dynasty. As early as 1977, Jiangxi pioneered dedicated chili seed production bases on Hainan Island. Today, the province’s chili cultivation spans 1.2 million mu (≈120,000 acres), solidifying its status as a true chili powerhouse.

Fresh spiciness refers first to the peppers’ own freshness. Jiangxi’s chili varieties are incredibly diverse, including the famed Yugan maple pepper (dubbed "the world’s most expensive chili"), Yongfeng pepper, Ningdu pepper, Pingxiang pepper, Gao’an pepper, Ji’an pepper... Grown in Jiangxi’s fertile soil, these peppers are typically thick-fleshed, thin-skinned, and sweetly pungent. Their outer layers lack the plasticky texture found in some peppers, yet they resist overcooking. When fried, they turn crispy yet tender—a unique freshness that defines Jiangxi chilies’ first layer of "fresh."

Crisp-yet-chewy Yugan peppers are a Jiangxi favorite.

At the same time, Jiangxi peppers enhance the umami of other ingredients. Unlike in some cuisines where chilies are picked out and discarded, here they’re eaten alongside the main dish. This way, you taste both the peppers’ bold kick and the ingredients’ natural savoriness—the second layer of Jiangxi’s "fresh" spice.

Regarding the description of "fresh and spicy" above, many non-locals might disagree—Jiangxi's spiciness is clearly painful and brutal! Especially when someone who rarely eats spicy food tries Jiangxi cuisine for the first time, the initial sensation is like being struck hard with a club, leaving a fiery, burning pain.

What’s the point of a dish if it’s just spicy? This is a question even those from Yunnan, Guizhou, Sichuan, Chongqing, Hunan, and Hubei—regions known for their spice tolerance—might ask. Sichuan and Chongqing cuisine combines spiciness with numbing heat, Guizhou adds sourness to the spice, while Jiangxi dishes are simply heavy on oil, salt, and pure heat. Though fragrant and appetizing, it might seem like nothing more than sheer, unrelenting spiciness.

The spiciness of Jiangxi deters many.

In response to such descriptions, Jiangxi locals would say: You just haven’t built up a tolerance for spice! If you savor Jiangxi cuisine carefully, you’ll find that almost every dish contains two or more types of chili peppers, each serving a distinct purpose and contributing subtle nuances in flavor.

Take stir-fried chili peppers as an example. The green peppers act as the vegetable base, providing a crisp texture. During cooking, bird’s eye chilies deliver the heat, fermented chilies add aroma, and a sprinkle of chili powder before serving intensifies the spiciness. Cooking in Jiangxi is like a rhythmic symphony of chilies—the spiciness here is layered and complex.

Jiangxi’s spiciness burns from the inside out.

Given how well Jiangxi people handle spice, does Jiangxi have any non-spicy dishes? If someone were to ask this, the answer from locals would likely be: Maybe. But the subtext is clear: No.

In Jiangxi, finding a completely non-spicy dish is nearly impossible. Scrambled eggs with tomatoes include chilies, stir-fried greens come with chilies, and even if you request no chilies at a restaurant, you might still detect a hint of heat. Don’t doubt your taste buds—the wok itself has been "marinated" with spice from years of chili-heavy cooking, imparting a subtle kick to even chili-free dishes. Some joke that ordering a truly non-spicy dish in Jiangxi costs extra, as the restaurant would need a brand-new wok untouched by chilies.

Jiangxi: A place where even the cutting board is infused with spice.

The omnipresence of spice isn’t limited to dishes—Jiangxi people sprinkle chili on fruit, enjoying the tangy heat that makes mouths water. Snacks also feature chilies prominently: Wuyuan’s dried chilies, Jingdezhen’s chili cakes, Shangrao’s glutinous rice chili balls... In Jiangxi, chilies are everywhere. Give a Jiangxi local a chili, and they’ll push its potential to the limits.

The top province for "internal rivalry" in spice tolerance.

Jiangxi is already fiercely spicy, but if you ask which region within the province reigns supreme, locals won’t give a straight answer. Pingxiang, Yichun, Shangrao... eleven cities, eleven opinions. Nestled in southeastern China and bordering six provinces, Jiangxi’s spice styles vary by region—debates over who handles the most heat could last for days.

On the question of which Jiangxi city tolerates the most spice, Pingxiang is the undisputed answer. As locals say, "China’s spice capital is Jiangxi, and Jiangxi’s spice capital is Pingxiang." Located at the border of Hunan and Jiangxi, Pingxiang inherits a double dose of spice genes from two spice-loving provinces, making its cuisine exceptionally bold. Pingxiang stir-fried pork and Lianhua duck blood are its most iconic dishes.

Pingxiang stir-fried pork: fragrant, spicy, and perfect with rice.

Unlike the now nationally famous Hunan stir-fried pork, Pingxiang’s version features a vibrant red sauce pooling at the bottom of the plate—a natural hue from dried and fresh red chilies. Accompanied by ginger, garlic shoots, cabbage stems, and fresh green peppers, the dish is as visually striking as it is fiery.

Blood duck, a dish combining duck meat and blood, is richly spicy with a savory depth that pairs perfectly with three bowls of rice. Two places are famous for blood duck in China: Yongzhou in Hunan and Lianhua in Pingxiang. While debates rage over which version tastes better or who invented it, Pingxiang locals stay out of the fray—even within their county, two distinct methods exist: Longxi wine duck (blood mixed with alcohol) and Shangxi salt duck (blood mixed with brine).

Spicy duck trio: Xinyu’s favorite drinking snack.

Joining Pingxiang in Jiangxi’s top spice tier are Xinyu and Yichun, also close to Hunan. Xinyu’s beloved dish is the "duck trio"—feet, head, and wings—first braised in spicy broth, then stir-fried for extra heat.

In Yichun, Wanzai minced pork resembles Pingxiang stir-fried pork at a glance, but the cooking methods differ subtly. Pingxiang’s version involves stir-frying meat and chilies before adding broth, while Wanzai’s starts with stir-fried chilies, followed by pre-cooked, broth-infused meat. This nuance reflects Jiangxi’s endless experimentation with chili flavors.

Ganzhou, Jiujiang, Nanchang: Jiangxi’s least spicy cities?

After discussing the spiciest in Jiangxi, let's look at the least spicy part of the province. Most people would point to Ganzhou, located in the southernmost part of Jiangxi, bordering Guangdong and Fujian. Dishes like Nan'an pressed duck, Ningdu three-cup chicken, and Dingnan sour wine duck are not particularly spicy, making them a good starting point for testing Jiangxi's spice levels. However, this doesn't mean Ganzhou isn't spicy—it's just relatively milder.

At first glance, Dingnan sour wine duck appears quite mild,

but it's actually served with a chili-based sauce poured over it when eaten.

Among this spice-loving province, Jiujiang and Nanchang are also less prominent in terms of heat. Jiujiang lies along rivers and lakes, with 70% of Poyang Lake, China's largest freshwater lake, within its borders. Naturally, locals have perfected the pairing of chili and fish. Dishes like Jiujiang fish chunks, soybean grass carp, bean curd stewed with catfish, and stickleback fish all follow one principle: use chili to enhance the fish's freshness without overpowering it.

Many might not expect it, but Nanchang is also considered by many Jiangxi locals to be in the mildest tier for spice. Nanchang's spiciness leans toward savory, umami, and aromatic heat. A spring dish like stir-fried artemisia with cured pork captures the essence of Nanchang's spring, while chili-fermented rice noodles accompany locals year-round.

Stir-fried artemisia with cured pork—the taste of Nanchang's spring.

Most Nanchang locals would likely disagree with the above ranking, as would Ji'aners with their Taihe radish and spicy cakes, Shangraoers known for Yugan chili-fried pork and Yiyang chicken, Jingdezheners who love chili cakes, Yingtaners fond of braised chicken feet, and Fuzhouers who excel at preparing beef offal.

As a province often overlooked for its cuisine and scenic beauty, Jiangxi is currently at its best—with rapeseed flowers blooming across the mountains. Why not visit Jiangxi for spice and scenery? But a friendly reminder: when it comes to spice, don't push yourself. Take it at your own pace, because Jiangxi locals love nothing more than watching outsiders struggle with their "mild" level of heat.

This article is original content from [Di Dao Feng Wu].