辣度口味地图
各省菜系辣度 0–5 级与口味特点，找到适合你的那口菜。
中文介绍
中国菜的「辣」远不止一种：四川的麻辣（花椒的麻 + 辣椒的辣）、湖南的香辣（辣得直接）、贵州的酸辣（发酵的酸）、云南的鲜辣（菌香与酸）、江西的鲜辣咸香。而沿海与江南则几乎不辣——广东清鲜本味、江浙鲜甜、福建汤鲜。所以「中国菜都很辣」是误解，中国菜系从重辣到完全不辣都有。
对不吃辣的人，记住三招：一，避开川渝湘贵赣这几地的主流菜，点粤、江浙、鲁菜更稳；二，点菜时明确说「不要辣」「微辣」，多数餐馆可调；三，备好解辣——米饭、牛奶、酸奶都比喝水有效，辣在口腔油脂能缓和。想挑战的，从微辣麻婆豆腐开始，循序渐进。
常见问题
中国最辣的菜系是哪个？
川渝、湖南并列最高（麻辣/香辣），贵州、江西次之；广东、江浙几乎不辣。
不吃辣怎么点菜？
选粤菜、江浙菜、鲁菜；明确说「不要辣」，多数餐馆可调整；备米饭或牛奶解辣。
什么是麻辣？
花椒的麻 + 辣椒的辣，是川渝菜的标志味型，麻与辣相互激发、层次丰富。
English
Chinese "spice" is not one thing. Sichuan's is málà — numbing (Sichuan peppercorn) plus hot (chili); Hunan's is fragrant-hot and direct; Guizhou's is sour-hot from fermentation; Yunnan's is fresh-hot with mushroom and sour notes; Jiangxi's is fresh-hot and savory. The coast and Jiangnan, by contrast, barely use chili at all — Guangdong is clear and delicate, Jiangsu-Zhejiang sweet and fresh, Fujian soup-driven. So "all Chinese food is spicy" is a myth; the cuisines range from very hot to not at all.
If you don't do heat, three moves help. First, skip the mainstream Sichuan-Chongqing-Hunan-Guizhou-Jiangxi dishes and order Cantonese, Jiangsu-Zhejiang or Shandong instead. Second, say clearly "not spicy" (不要辣) or "mildly spicy" (微辣) — most restaurants can adjust. Third, be ready to cool off: rice, milk or yogurt beat water, and fat in the mouth tames the burn. To build up, start with a mild mapo tofu and go from there.
FAQ
Which Chinese cuisine is the spiciest?
Sichuan-Chongqing and Hunan tie at the top (numbing-hot vs fragrant-hot); Guizhou and Jiangxi follow; Guangdong and Jiangsu-Zhejiang are barely spicy.
How do I order if I don't eat spicy?
Choose Cantonese, Jiangsu-Zhejiang or Shandong; say 'not spicy' clearly and most restaurants adjust; keep rice or milk handy.
What is mala?
The numbing of Sichuan peppercorn plus the heat of chili — the signature Sichuan-Chongqing flavor, where the two amplify each other.