A trip to Lokasari Square, a once notorious "entertainment district" in the city's seediest side.
CAN. YOU. HANDLE. IT?
These spicy lamb noodles from the father-and-son team behind New York noodle empire Xi’an Famous Foods might be the best you’ve ever tasted.
"If you’re talking about Chinese food, it’s more than likely that someone will say, 'That’s not really Chinese food,' that they know a place that’s more ‘real.’"
Considering this recipe comes from Josh Grinker of Kings Co Imperial, it’s almost guaranteed to taste better than your neighborhood joint.
Lauded by Danny Bowien and Fuchsia Dunlop, experimental chef Yu Bo opened Yu’s Family Kitchen in his Chengdu mansion to push the limits of Sichuanese cuisine.
What's wrong with mapo ragu? At Jenny Gao's pop-up supper club Fly by Jing, Sichuan tradition blends with influences from all over China and the globe.