Sichuan and Hunan food allergy guide
Common Sichuan and Hunan restaurant allergy questions for peanut, tree nut, sesame, soy, wheat/gluten, shellfish, and fish.
At a glance
- Common Sichuan and Hunan restaurant allergy questions for peanut, tree nut, sesame, soy, wheat/gluten, shellfish, and fish.
- Verify peanut, tree nut, sesame, soy, wheat/gluten, shellfish before ordering.
- Ask about the dish, sauce, garnish, and shared equipment before you order.
- Log what staff said and what happened later so the next visit starts with better evidence.
What to ask first
Sichuan and Hunan restaurant allergy questions should focus on chili oils, chili crisp, nut garnishes, sesame, soy-based sauces, preserved ingredients, and broth bases. Spicy does not tell you whether the dish contains peanut, sesame, soy, shellfish, or wheat.
Many sauces and oils are made before service. Ask whether the kitchen can check the base, not only remove a visible topping.
Common allergens to verify
- peanut
- tree nut
- sesame
- soy
- wheat/gluten
- shellfish
- fish
Where those allergens may appear
Kung pao and nut dishes
Ask whether peanuts or tree nuts are in the sauce, cooked into the dish, or used as garnish.
Dan dan noodles and cold noodles
Ask about wheat noodles, sesame paste, peanut, soy sauce, chili oil, and preserved vegetables prepared in batches.
Chili oil and chili crisp
Ask whether the oil contains peanut, sesame, soy, shrimp, fish, or premixed ingredients the restaurant cannot verify.
Hot pot and soups
Ask about soup base, dipping sauces, sesame paste, peanut sauce, seafood stock, and shared ladles or broth.
How to ask without guessing
For peanut or sesame allergy, ask about chili oil, chili crisp, sesame paste, dipping sauce, and whether nuts are used elsewhere in the wok station.
For shellfish or fish allergy, ask about dried shrimp, seafood stock, fish sauce, and fermented or premade sauce bases.
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Track your restaurant allergy history
Gulpp lets you log what you ate, what you asked, and whether symptoms showed up later. Your report can become the first evidence for the next diner.
Start a free logMedical disclaimer
This guide is general information for restaurant planning. It is not medical advice. For emergency symptoms, call local emergency services. For personal diagnosis, medication, or action-plan questions, talk with your allergist.
Read the medical disclaimer