9. Sichuan has China's spiciest food.
While Sichuan is certainly not chilli-shy, a lot of its food looks spicier than it actually tastes. Take my favourite dish from the area - 辣子鸡 (là zi jī). A bright red dish of a mound of chillies (辣椒 - là jiāo) in which lie pieces of chicken (鸡肉 - jī ròu).
As Fuchsia Dunlop points out here (with recipe) this originates from Chongqing, which is no longer part of Sichuan, but was until 1997. Despite its formidable appearance it isn't actually that spicy-hot. The chillies are not eaten, but cooking the chicken with the spice adds a more subtle spiciness.
Chongqing and Sichuan are also famous for their hotpots, which are more spicy, but again not the spiciest food I have eaten.
Chongqing Hot Pot Broths
By far the most spicy food I've eaten anywhere in China (or the world) is from Western Hunan and Guizhou, the neighbouring province.
Pig's Ear with green and red chillies - Hunan
Duck with Chillies - Hunan
The food here in Northern Guangxi can also be very hot and the markets and supermarkets all carry several varieties of chillies.
and many more. You'll be glad the lack of dairy is a myth.
See this topic for much more on Hunan.