Some like it hot: Five spicy dishes that may provide health benefits

HOT POT is a traditional spicy dish that originated in the southwestern province of Sichuan. Sliced meats, offal, seafood, vegetables, noodles and other ingredients are cooked in an extremely spicy broth. The dish is popular across China, and has even been received well in a number of Western countries, partly because of the fragrant spices that are added to enhance the flavor, but also as a result of the congenial atmosphere generated as diners sit around the table cooking and chatting.

SPICY DRY POT is a new type of hot pot where oil, rather than water, is used to cook the ingredients, which are similar to those in the original hot pot. Unlike hot pot, though, everything in the dry pot is cooked before being served at the table.

POACHED FISH IN CHILI OIL is a typical dish from Chongqing in southwest China. The method of preparation is simple: fish slices are poached in water before being drained and covered in chili oil containing hot peppers and Sichuan peppercorns. The spices are commonly believed to help people cope with the humid climates of Sichuan and Chongqing.