Szechuan Dynasty’s Mao-Cai Fire Pot meal comes with the customer’s choice of beef, fish, vegetables and other traditional accompaniments. The ingredients are cooked in a pot of simmering broth. Sarah ...

From noodle master Cheng Biao Yang, the original owner of Chinatown International District stalwart Seven Stars Pepper, this Pike Place Market cubby focuses on guo kui, a stuffed Szechuan flatbread ...

“Did you read Calvin Trillin’s story in the New Yorker about those chowhounds chasing after a Szechuan chef?” wondered several of my well-read friends. That spicy talker ran this month, chronicling ...

BurgerFi is turning up the heat with a bold, indulgent Szechuan inspired limited-time menu that brings a craveable balance of spicy, tangy, and mouth-tingling flavor to every bit. Starting Tuesday, ...

Szechuan tofu is bold and spicy with crispy tofu tossed in a tingly homemade sauce. It’s aromatic and full of flavor. Made in 1 pan, ready in 30 minutes, enjoy with stir fried veggies and rice for an ...

Hi! I saw that you all have a section where you share recipes from restaurants around Atlanta. I was wondering if you could share the recipe for Doc Chey’s Spicy Szechuan Stir Fry. Thank you! — Azziza ...

Schezwan chutney sits quietly in many kitchens, close to other condiments, waiting for its moment when food feels dull or predictable. The colour alone speaks first, a deep red that hints at heat ...

Broad bean chili paste, or doubanjiang, is another essential ingredient in Sichuan cuisine. This fermented paste mixes broad beans with soy sauce and chili peppers for a rich umami flavor with a hint ...