One of China's eight great regional kitchens, Sichuan cooking is built on mala — the双重 hit of chili heat and the tingling numbness of the Sichuan peppercorn — plus a repertoire of twenty-four distinct
Mapo Tofu—the dish that defined Sichuan's málà flavor profile to the world—was invented by a grieving widow in Chengdu in the 1860s. What began as humble comfort food for tired quarry workers became o
Mapo Tofu—the dish that defined Sichuan's málà flavor profile to the world—was invented by a grieving widow in Chengdu in the 1860s. What began as humble comfort food for tired quarry workers became o
Mapo Tofu—the dish that defined Sichuan's málà flavor profile to the world—was invented by a grieving widow in Chengdu in the 1860s. What began as humble comfort food for tired quarry workers became o