Sichuan food
Silken Doufu with Rib-Eye Cap Mapo Recipe
Silky tofu is gently steamed and draped in a saucy mixture of caramelized steak and chile paste in this addictive and mouth-numbing Sichuan dish.
Jakarta's Best Sichuan Food Is In a Dying Red Light District
A trip to Lokasari Square, a once notorious "entertainment district" in the city's seediest side.
Making Killer Hand-Ripped Noodles Is Easier Than It Sounds
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.
Are We Wrong to Call Americanized Chinese Food 'Inauthentic'?
"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.’"
Want the Best Kung Pao Chicken of Your Life? Make It Yourself
Considering this recipe comes from Josh Grinker of Kings Co Imperial, it’s almost guaranteed to taste better than your neighborhood joint.
Meet Yu Bo, the Chef Who Runs an Avant-Garde Sichuanese Restaurant from His Home Kitchen
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.
Meet the Woman Who Is Redefining Modern 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.