Sichuan and Chongqing cooking often uses chilies and Sichuan pepper; Hunan food can have a direct fresh-chili heat; Guizhou cuisine often brings sour and spicy flavors together. Many Cantonese, Jiangnan, and northern dishes are mild, though every region has exceptions.
Là (辣) means chili heat. Má (麻) is the tingling, numbing sensation associated with Sichuan pepper. A dish described as málà (麻辣) combines both.
Show the written phrase as well as saying it. A restaurant’s “mild” may still feel hot if you rarely eat chili.
- 不要辣 — bú yào là — not spicy
- 微辣 — wēi là — mildly spicy
- 一点辣 — yì diǎn là — just a little spicy
When sharing, balance a spicy specialty with rice, plain noodles, vegetables, tofu, or another mild dish.
Practical food guidance for travelers.
Source and review
Last reviewed:
A China-based planner reads every request.