In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...

Fuchsia Dunlop, author of “The Food of Sichuan,” shared three variations on kung pao chicken with us. All are different — and delicious — and capture the balance of savory, sweet, sour and spicy ...

Anyone who’s ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I’ve gotten them where I want them ...

This quick and flavorful recipe is inspired by Grace Young, the activist, humanitarian, historian, and award-winning cookbook author lovingly known as the “Stir-Fry Guru.” The Sichuan peppercorns in ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

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Fuchsia Dunlop, author of “The Food of Sichuan,” shared three variations on kung pao chicken with us. All are different — and delicious — and capture the balance of savory, sweet, sour and spicy ...