Tofu as an ingredient often takes on the characteristics of whatever sauce or preparation is being used to dress it. In the case of mapo tofu, those soft, placid blocks of tofu guard a scorching ...

This is the second in an occasional series that offers background on some of the most popular cuisines from around the world. Westerners love to treat Sichuan food as a dare or, worse, as a mild form ...

Imagine a giant, fire-breathing Godzilla chicken stomping all over Los Angeles and you’ll get a sense of the impact that hot chicken is having on the city. It’s everywhere, including restaurants, ...

Michael Jiang is bringing a taste from the streets of his native Chengdu to Connecticut. Jiang, 48, spent the first 40 years of his life in China and moved to Glastonbury eight years ago. He now owns ...

The secret sauce and spices of Sichuanese cooking. Get ready for a master class. Recipes included. This delicious example of Buddhist trompe l’oeil cooking is based on a memorable version I enjoyed in ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Several times in the last two years, I’ve found myself sitting in a ...

Sichuanese is China’s most thrilling regional cuisine. Although it’s most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns, the heart of the local style of cooking lies ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Sichuan food has become the city’s most popular regional Chinese cuisine, ...

Fragrance takes center stage in one of Xiang La Hui’s featured dishes, the Kung Fu fish/beef dishes. The sizzling pot of beef, peppers, and vegetables is hit with oil tableside. Billowing steam is ...

Downtown Houston is about to get hotter. Mala Sichuan, the Chinatown restaurant known for its fiery Sichuan cuisine, will be among the food vendors at Finn Hall, the downtown food hall under ...