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- Introduction
- The Spread of Chilli and Its Adoption in China
- The Indian Pepper
- The Spread to China
- Learning to Eat Hot
- The Pain of Chilli – Why Eating Chilli Is Painful
- The Strange Attraction
- The Evolution of Chilli Eating
- The First Cool Example of Hot China
- Peppers, Places, People – and Chilli in China
- “This Here Chilli”
- Botany
- Varieties
- Landraces and Heirlooms: Chilli of a Place
- Let’s Talk Chilli
- Locating Spicy Chinese Cuisines
- Eight Great Cuisines
- The Problem with Chilli
- Cooking North, South, East, West
- “Ethnic” Flavors and Flavor Principles
- Food Pairing and Flavor Networks
- The Chilli as Flavor Principle
- Hunan
- Spicy History
- Changsha (Food) Impressions
- Youxian, Development and the Local Chilli
- Hunan Cuisine – XiangCai
- Types of Chilli, Once or Twice
- Cooking a Province
- Guizhou
- Essential Flavors of Guizhou
- Chilli, the Salt of Guizhou?
- The Chilli (Varieties) of Guizhou
- Zunyi, Xiazi Chilli City, and the Chilli Marketplace
- The Guizhou, Zunyi International Chili Expo
- “Generous” Dafang Discoveries
- Kaili and Miao Traditions: Lianghuanzhai
- Henan: Zhecheng, the City of Chaotianjiao
- Guangxi
- Guilin Foodways
- The Problem of Guilin Lajiaojiang
- Chilli in the Rice Terraces
- Sichuan
- The Chilli of Sichuan
- Cuihong and the Chilli Industry
- Pidu and Sichuan’s Pixian Doubanjiang
- Seeing Pixian
- Chongqing
- City of Hot Pot
- Dezhuang, by Spicy Degrees
- Chongqing’s “Chilli Mama”
- Shizhu Chilli
- Yunnan
- Qiubei
- China’s Tropics
- Into the Himalayas
- Shangri-la
- On the Road to Lhasa
- Postscript