'Szechuan' on Serious Eats

Boston: Steamed Beef, Szechuan Style

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

Blogwatch: Sichuan 'Popcorn' Chicken

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

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