E ating at Sichuan Street Food takes some endurance. First, you might have to wait outside with the other people crowding the ...

As recently as 200 years ago, there were no hot dishes in Sichuan cuisine, and few were cooked with pungent and hot flavorings. Originally, its flavorings were very mild, unlike the popular dishes ...

Sichuan pepper is sold as whole berries or a ground powder. Try to buy the freshest berries you can, as they quickly lose their pungency.

Behind the spice and numbness of Sichuan dishes, lies a dark and bloody history of wars and conflicts. Listen more on Eat Drink Asia podcast about this cuisine of diversity and excitement.

And yet, it is the milder dishes that impress the most. The kung pao chicken ($16.80) – certified best in class by the World Sichuan Cuisine ... pick is the Chengdu cold noodles with shredded ...

All the flavours of a Sichuan dish brought together in your own kitchen. Swap with beef for pork or chicken, if you prefer. Serve with stir-fried vegetables. For the chilli beef, heat the oil in a ...

eager to taste dishes like kou shui ji (cold chicken doused in chiles) and stir-fried lamb with cumin. Sichuan Street Food’s chef, Yong “Leo” Zhu, trained in the Chengdu restaurant scene for ...

cooked and served in a cold, seasoned broth. Aside from the skewers, the restaurant will serve other flavourful Sichuan dishes such as chili pepper chicken and lamb hot pot. “We insisted on ...

A few of our favorites include cucumber in garlic sauce, Sichuan cold noodles, fried string beans, ma po tofu (a fiery tofu and pork dish), Sichuan-style Kung Pao chicken, fish fillet in chili oil ...