Suan Ni Bai Rou: A Cold Dish That Lives or Dies by the Cleaver
Boiled pork pressed flat under a brick, sliced to two millimetres and drowned in sweet soy and pounded garlic — Sichuan's quietest great dish.
Chuan Chuan Xiang: Dinner, Counted One Stick at a Time
A pot of beef tallow rolling with chilies, a fridge full of bamboo skewers, and a bill you count yourself at the end of the night.
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Chuan Chuan Xiang: Dinner, Counted One Stick at a Time
A pot of beef tallow rolling with chilies, a fridge full of bamboo skewers, and a bill you count yourself at the end of the night.
阅读全文 →Sweet Water Noodles: Chengdu's Sweetest Lie
Three chopstick-thick strands of noodle under dark sweet soy, chilli oil and raw garlic — the Chengdu snack whose name promises dessert and delivers something else entirely.
阅读全文 →Suan Cai Yu: The Fish That Taught China to Love Sour
The bowl is the size of a washbasin and the steam rising off it smells like a vinegar factory caught fire. You’re in Chengdu. It’s 9pm on …
阅读全文 →Yu Xiang Rou Si: The Sichuan Dish Whose Name Has Lied to You Your Whole Life
The wok makes a sound like tearing silk. It’s the sound of shredded pork hitting oil at exactly the right temperature — hot enough to sear …
阅读全文 →How to Cook Kung Pao Chicken: The Real Way
Editor’s Note: Since launching this column, we’ve heard one request more than any other: the stories are great, but how do we actually …
阅读全文 →How to Cook Real Mapo Tofu: The Sichuan Way
Editor’s Note: Since launching this column, we’ve heard one request more than any other: the stories are great, but how do we actually …
阅读全文 →How to Cook Sichuan Boiled Fish: The Chili Oil Bath
Editor’s Note: Since launching this column, we’ve heard one request more than any other: the stories are great, but how do we actually …
阅读全文 →How to Cook Twice-Cooked Pork: The Sichuan Way
Editor’s Note: Since launching this column, we’ve heard one request more than any other: the stories are great, but how do we actually …
阅读全文 →Sichuan Boiled Fish: The Dish Whose Name Lied to You
You walk into a restaurant on Yulin West Road in Chengdu and the first thing that hits you isn’t the noise or the heat. It’s the smell — …
阅读全文 →Twice-Cooked Pork: The Sichuan Home Classic That Tests Every Cook
The slab of pork belly hits the wok of cold water with a soft thud. Ginger slices, a knot of scallion, a splash of Shaoxing wine. Your grandmother …
阅读全文 →Dan Dan Noodles: The Street Snack That Outran Its Own City
It’s 11pm in Chengdu and the alley is mostly dark except for one cart with a single bulb swinging from a wire. The cart has two cabinets — one …
阅读全文 →Mapo Tofu: The Pockmarked Granny's Revenge
The first time I ate real Mapo Tofu, I was nineteen years old, one year into my computer science degree at Fudan, and deeply suspicious of anything …
阅读全文 →Kung Pao Chicken: The Stir-Fry That Made Sichuan Famous
The wok hits the gas burner and the whole kitchen snaps to attention. You’re twelve, standing in a Sichuan alleyway restaurant the size of a …
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