A Taste of Identity: In China, the love for 辣 (là) is a powerful marker of regional identity. Cuisines from Sichuan (四川), Hunan (湖南), Guizhou (贵州), and Chongqing (重庆) are world-famous for their liberal use of chili peppers. There's a popular saying that highlights this: “四川人不怕辣，湖南人辣不怕” (Sìchuānrén búpà là, Húnánrén là búpà) — “Sichuan people aren't afraid of spice; Hunan people fear no amount of spice.” Eating spicy food isn't just about taste; it's about a sense of vigor, community, and regional pride.
Beyond Food: “Spicy” vs. “Fiery”: In English, we might call a person's personality “fiery” or a critique “sharp.” Chinese uses 辣 (là) in a similar, but more visceral, way. Describing a woman as 火辣 (huǒlà) or a 辣妹 (làmèi) is very similar to calling her “hot” in English—it implies she is attractive, confident, and perhaps a bit wild. This is a direct parallel. However, describing someone's methods as 手辣 (shǒulà), “spicy-handed,” means they are ruthless and cruel. Here, the “pain” aspect of the spice is emphasized, which is a stronger and more negative connotation than the English “sharp.”
Modern Expression: The term 辣眼睛 (là yǎnjing), or “spicy eyes,” is a perfect example of how an ancient concept is adapted for modern internet culture. It describes seeing something so tasteless, cringeworthy, or ugly that it physically “stings” to look at, much like chili juice in your eye. This vividly captures a feeling that's hard to express in a single English word.