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 ...

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 ...

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 ...

Sometimes rendered Schezwan cooking in English, the flavour that defines the bold and complex eating culture native to ...

Sichuan food as introduced to New York City in the late ’60s and early ’70s was rather pallid because Sichuan peppercorns were then technically illegal — the Department of Agriculture finally approved ...

CHENGDU, China — The tang of the famed cooking of Sichuan wafts through streets crowded with restaurants. Hot pots of chili and oil simmer like restless volcanoes. Chicken, rabbit and frog bathe in ...

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 ...