Mon, Apr 14, 2025
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Sichuan Cuisine is celebrated worldwide for its bold flavor of spiciness featuring the liberal use of garlic, chili peppers and peppercorns, which combine to make a real sensation in one's mouth.
Guess you know what our Host Yin Chen's up to today for the museum series - It's the Sichuan Cuisine Museum!
Su Yong is a 32-year-old chef from Chengdu, Sichuan province. He has been featured on several television cooking shows, has 2,000 followers on Weibo and opened his own restaurant in Beijing.
Five Chinese restaurants representing rich diversity of Chinese cuisine have become well established in Chicago. The five restaurants belong to the same owner, Chinese American Hu Xiaojun.
IF the corner slice joint had brought in a pizzaiolo and brick oven from Naples, it wouldn't have been as surprising as hearing that the Sichuan place on Second Avenue and 73rd Street was actually good.
LEGEND Bar and Restaurant, a Sichuan restaurant in Chelsea, circled the block for months before parking in its current spot as one of the city's top Chinese destinations.
Guo's Cuisine Restaurant was set up by the well-known crosstalk performer Guo Degang, with a local classic cuisine as its basis. The restaurant, after redecoration, opened on March 3, 2012, highlighting characteristics of crosstalk culture.
Spiced chicken with chill sauce is a cold dish. It is not very spicy. The chicken is soft and tender.
It is one of the most traditional Sichuan dishes.
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular.
The origin of kung pao chicken (diced chicken fried with chili and peanuts) is generally believed to be related with Ding Baozhen.
It is said that a long time ago, a businessman's family liked to eat fish. They paid close attention to flavors so they usually added onions, ginger, garlic, wine, vinegar and soy sauce when they cooked fish.
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