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Entries tagged with 'Szechuan'

Boston: Steamed Beef, Szechuan Style

Hub Grub Liz Bomze 7 comments

To be honest, I was skeptical at first. I'm not sure what an "authentic" Chinese restaurant would have looked like to me, but this one—complete with a goldfish tank, elevator music, and an all-you-can-eat lunch buffet—didn't look especially convincing. More

Calvin Trillin Pins Down Infamously Peripatetic Szechuan Chef Peter Chang

Adam Kuban 8 comments

In the latest issue of the New Yorker, Calvin Trillin takes up with a group of Mid-Atlantic food-board members obsessed with the comings and goings of Peter Chang, a talented Szechuan chef who moves from one nondescript Chinese restaurant to another. This story alone is worth the cover price. More

Midtown Manhattan Gets Another Sichuan: First Look at Lan Sheng

New York Joe DiStefano 10 comments

[Photos: Joe DiStefano] Back when I worked in Midtown Manhattan it was a culinary wasteland with just one Sichuan restaurant: the venerable Wu Liang Ye on 46th Street. Today one can choose from three: Wu Liang Ye, the much... More

Blogwatch: Sichuan 'Popcorn' Chicken

Michele Humes 7 comments

Beijing-based blogger and cooking instructor Diana Kuan, of Appetite for China, shares her recipe for Sichuan favorite laji jiding. Chicken pieces are shallow-fried for some serious crunch, before being stir-fried in a pungent sauce containing—yikes—eight to ten dried chilis and a handful of Sichuan peppercorns. Diana describes the crispy, spicy chicken dish as a "more sophisticated version of kung pao chicken"; my cohort Tam calls it "a lip-numbing form of popcorn chicken." Kung pao popcorn chicken—how can you go wrong? (KFC, take note.)... More

For This Weather, It's Hot Pot Time At Grand Sichuan

New York Michele Humes 8 comments

Before there was Sudafed, there was Sichuan hot pot. Central China's answer to fondue, a steaming pot of fiery broth, bobbing with dried chilis and peppercorns is a powerful decongestant. I guess I wasn't the only person feeling the... More

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