Americans have loved Chinese food for a long time—in fact, in 1989, a National Restaurant Association survey found that it was the most popular ethnic cuisine in the U.S. Often mythologized in pop culture as the ultimate takeout food, it is no wonder that as off-premises channels become more popular, Chinese food has been a great way for restaurant brands to attract business. 

Something else that Americans increasingly love is some heat in their food—According to Datassential, 80 percent of diners report liking spicy foods. This is yet another reason that Chinese food can be a great option for chefs looking to spice up their menus and generate new interest—creating authentic, spicy Chinese food is a relatively straightforward process if chefs are looking in the right places, says Lee Kum Kee corporate chef Jacky Yang.

Yang specializes in Southern Chinese cuisine and sees an opportunity for chefs to borrow some ingredients and concepts from the region to create trendy, signature menu items. There are a variety of peppers used in Southern Chinese cuisine that are not spicy at all, but things like Cantonese-style Barbecue help chefs showcase the region’s cuisine in a spice-forward way. 

“There are many peppers used in Southern Chinese cuisine,” Yang says. “They are used to both create signature flavors but also for a handful of practical reasons like stimulating an appetite, and increasing the enjoyment of taste buds.”

Northern China has its own distinctive and trendy menu items. For example, Red Braised Pork—sometimes called Hong Shao Rou—has become better known in the U.S., which aligns with braised pork becoming increasingly popular (Datassential reports that braised pork grew 20.5 percent between 2016 and 2020). 

Lee Kum Kee corporate chef Fred Wang says that, with wheat being the staple crop of Northern China, other popular dishes from the region include Dumpling Soup and menu items that feature noodles, steamed buns, stuffed buns, and pancakes. Finally, skewered meats marinated in region-specific spices, as well as the Chinese Hamburger, fill out some examples of areas where chefs can showcase region-specific spice and borrow some ideas from Northern Chinese cuisine. 

Specifically, Wang identifies Tianjin chilies, Facing Heaven peppers, and Gongjiao peppers (sometimes called Tribute peppers) as ingredients used to spice up Northern Chinese cuisine. 

“Chefs believe these chilies offer diners an added sensory experience and increase craveability by adding spiciness in different dishes,” Wang says. “Also, the peppers help customize the ‘spiciness’ level which helps fit the trend of diners increasingly demanding personalized offerings.” 

If the prospect of emulating authentic Chinese cuisine, or ordering these unique peppers seems daunting to chefs, both Wang and Yang say fear not—they endorse Lee Kum Kee’s products as a great way for chefs to create authentic, region-specific Chinese fare without sacrificing on labor costs. 

“Lee Kum Kee is always producing new flavors that help give chefs ammunition to innovate and create new menu items,” Wang says. “Their sauces give life to basic, staple ingredients like pork or beef, or even plant-based proteins.” 

“I like Lee Kum Kee’s core values: pragmatism, integrity, and constant entrepreneurship,” Yang adds. “With 133 years of history and five generations as a family enterprise, we are determined to make products the right way, and to make outstanding products that help make cooking easier.” 

For more on Lee Kum Kee’s authentic portfolio of spices and sauces, visit the company’s website . 

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