"Sichuan peppercorn, doubanjiang (spicy fermented broad bean paste), spicy dry chili, chili flakes, sugar, and oil are some of the key ingredients of Sichuan cooking." Sichuan peppercorns are ...

There’s a dish that brings together fiery heat, creamy tofu, and savory pork into one irresistible bowl. Mapo Tofu wit ...

Using a perforated strainer, transfer the beans to paper towels to drain. Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry ...

Mapo tofu is one of the most well-known dishes from Sichuan ... Fermented bean paste, or doubanjiang, adds umami to the dish. The area is known for being humid, so people eat spicy food to get ...

Shisen Hanten literally means Sichuan Restaurant in Japanese because the chef, Chen Kentaro, comes from a line of China-born chefs who settled in Japan two generations ago and opened restaurants ...

Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot dishes, Even today, some Sichuan dishes, like velvet shark’s fi ...