People immediately think of Sichuan food as being hot, sour, sweet, and salty ... husband and wife’s pork lung slices, steamed beef, noodles with chili sauce, and rice dumplings stuffed with ...

This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

Instant Chinese noodles are delicate, easy to make and packaged with wonderful Sichuan ma-la sauces and oils that combine hot ...

To serve, heap cooked noodles into bowls and ladle the broth and celery over the top. Top with the sesame-edamame gremolata and garnish with fresh cilantro before serving hot. Registered dietitian ...

hot and sour, or hot and spicy. In the case of Hunan chicken, chili heat is met with the savory taste of the Chinese staple ...

is pure Sichuan, showcasing that cuisine's signature contrast of searing heat and comforting textures. With braised, pepper-scented meat, thick wheat noodles, and plenty of hot pepper, it's the ...