Sichuan food is not for the faint of heart, but there's a lot to love about the Chinese region's intensely flavorful fare. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Several times in the last two years, I’ve found myself sitting in a ...

A representative from the Sichuan-restaurant brand shared with Patch why they specifically chose the Bay Area as their first U.S. location.

Kristie Hang is a born-and-raised Angeleno who has been covering the Los Angeles food scene for nearly 15 years. She was once known for double-fisting two large boba drinks daily in grad school — ...

For starters, they’re not actually peppers. Unlike the red chiles that are also ubiquitous to Sichuan cooking, these petite “peppercorns” are actually the berries of the prickly ash tree, which is a ...

Chimichurri meets Sichuan flavors in this punchy sauce that pairs so well with roast meats such as turkey. The traditional Argentine and Uruguayan condiment features handfuls of parsley, garlic, chile ...

Li Yingxia was resting quietly at home in the afternoon of May 12, 2008, when the ground began to heave and people shouted “run!” Ten years after the devastating 7.9 magnitude Sichuan earthquake which ...

Luke Fortney is a journalist based in New York City. He most recently worked as a reporter for Eater, where covered restaurants and food trends for nearly five years. Roughly half a year after Xian ...

The best Sichuan restaurants in the metro area have always been outside the Perimeter. There’s the trusty standby Good Luck Gourmet on Buford Highway; the O.G. “ma la” palace Tasty China in Marietta; ...