Score your risk
How to read the result
Per-dish heat
Each Guizhou dish has a heat score (0–5). The dipping water (蘸水) is more about the chili quantity you put on it — even a "mild" 蘸水 can be aggressive if you don't control the scoop.
Ordering phrases
"少辣" = less chili. "微辣" = mildly spicy (still hot). "免辣" = no chili (works for some dishes, useless for others — 蘸水 without chili is just soy sauce + herbs).
Escape dishes
丝娃娃 (Si Wa Wa — rice-paper wraps), 豆腐圆子 (tofu balls), 米豆腐 (rice tofu), 甜酒粑 (sweet rice dumplings). All mild, all still Guizhou-specific.
What this tool can't tell you
- Restaurant-specific spice levels. A tourist-friendly Guiyang restaurant is milder than the same dish in a village stall.
- How your stomach will react on day 3 vs day 1. Spicy food tolerance changes fast.
- The "ghost chili" surprises — even experienced eaters have been caught by an unmarked hot pot oil.
- Whether the chopped chili in front of you is fresh or yesterday's. Fresh is hotter.
Common questions
Can I get a non-spicy version of any dish?
Some — 酸汤鱼 can be ordered "免辣" if the chef cooperates, but the broth itself has chili in it. 肠旺面 without chili is just noodles with offal. The escape is to pick different dishes.
Is the chili oil the same as Sichuan?
No. Guizhou uses more 糟辣 (fermented chili paste) and 糊辣椒 (smoked-ground chili) — both slower-burning, more aromatic. Sichuan uses 麻辣 (numbing-hot) with Sichuan peppercorn.
What's a good first-day Guizhou dish?
牛肉粉 (beef rice noodle) — mild, warming, and the broth is more interesting than any other province's version. Then build up to 酸汤鱼 on day 2 if you survived.
Sources & reference data
Heat scores aggregated from Guizhou restaurant menus 2024–2025 plus chef-published chili content data. Tolerance buckets based on Scoville-style perceptual scales.
Advertisement slot — natural placement, below tool output, not adjacent to any button.