From rare, refined delicacy to proletarian delight, Sichuanese cuisine made its way from China’s mountainous interior to ...

Milk Street learns the secrets of Sichuan cuisine from expert Fuchsia Dunlop. Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken ...

Join Indian chef Ashish as he explores the flavors of Sichuan, known as the spice capital of China. This video features a ...

Miu’s Cuisine in Tempe is the fiery inner core of the Valley’s Sichuan dining community, a mass of scarlet sauces, spicy meats, and dishes smacked with the tingling, numbing sensation of Sichuan ...

The Sichuan restaurant, known for its signature numbing spices that flavor its popular menu items, is hosting a party to ...

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 ...

Sautéed shrimp are paired with a chile crisp–bourbon compound butter in this speedy, flavor-packed dish.