The four spiciest dishes in China, so hot they set your mouth on fire. How many of them in a row would you dare to eat?

Spicy beef is a traditional famous dish from Sichuan. Its main ingredients include beef, tofu, peas and chili peppers. A large amount of chili is added when making this dish. It is also a famous dish to go with alcohol. Although it is very spicy, it is also very fresh and very fragrant.

Spicy duck heads are a signature specialty food of Hunan, Hubei, Sichuan and Jiangxi, first originating in Changde during the Qing Dynasty. This dish is very numbing, very spicy, and its lingering burn is very strong. I wonder if you dare to eat it?

Pickled ginger chicken cannot really be assigned to any one cuisine. This dish is very sour and also very spicy. In the Sichuan region it is known mainly for its spiciness, while elsewhere it is known mainly for its sourness. When making this dish, no dried chili is added; instead, soaked millet peppers are used.

The chili used in chili chicken is mainly green peppers, and millet peppers are also added. It is a rustic Sichuan dish. In this dish only one chicken leg is needed, but half a jin of green peppers is added, which is enough to show that this is a very spicy dish. When eating it, those who can handle it end up drenched in sweat.