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Chinese Aromatics 101: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

Shao Z. 8 comments

In this series on the most common aromatic flavor bases of Chinese cooking, we're looking first at those regions famous for their spicy garlic-and-chili flavors. Today, Kung Pao made with fish instead of chicken serves as an example of Sichuan's mouth-numbing, hot mala style, characterized by dried chilies, Sichuan peppercorns, and garlic. More

Have-It-Your-Way Hot Pots and More at Uway Malatang in Seattle

Eating Asian Jay Friedman Post a comment

With a self-service cooler area where you can design your own hot pot and a window showcasing the chef's noodle-making skills, Uway Malatang is a desirable destination in a largely abandoned mini-mall. More

Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

Serious Eats Nick Kindelsperger 5 comments

The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner. More

Metro Cafe: Sichuan in Sunset Park (Hold the Pork)

New York Lauren Rothman 2 comments

While tasty, the vegetable dishes at Metro Cafe lack the irresistible kick of peppercorns and hot chiles, and seem intended as a more neutral counterpoint to meat-heavy Suchuan classics such as mapo tofu, hot pot, and cumin lamb. More

Don't Miss the Cumin Lamb at Hunan Kitchen of Grand Sichuan

New York Max Falkowitz 1 comment

Your average Sichuan restaurant may turn out a decent, if not exceptional, plate of dry-fried cumin lamb, a dish that tastes pretty solid even when it's not that inspired. But at Hunan Kitchen of Grand Sichuan, it's the must-order plate. More

Han Dynasty Rocks the First Stage Then Loses Its Beat

New York J. Kenji López-Alt 16 comments

Far from being the Sichuan dead zone that it was even a decade ago, New York has become a virtual checklist of regional Chinese cuisines with the likes of Legend and Café China leading the Sichuan charge. Han Dynasty is a little different. The first New York branch of proprietor and Philadelphian Han Chiang's chain of a half dozen dazzlingly successful restaurants (five in Philly and one in Jersey), the restaurant rolled into town with what seemed like a busload of groupies already in tow. Some of that love is deserved at the New York location. And some of it isn't. More

Hoisin-Glazed Pork Chops With Sichuan Green Beans

Serious Eats Jennifer Olvera 2 comments

Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans. More

First Impressions of Han Dynasty, Philly's Sichuan Outpost in New York

New York Nick Solares 11 comments

During a recent conversation with two of New York's most acclaimed Chinese restaurant owners and chefs, both of whom happen to hail from Philly, I heard nothing but unequivocal praise for Han Dynasty. They quipped that their (very famous) chef would hate the place "because it is so fucking good!" The East Village location hasn't been open long enough to warrant a proper review, but my impressions from a few early visits feel very promising. More

Luxury, if You Know Where to Look, at La Vie en Szechuan

New York Max Falkowitz 1 comment

At La Vie en Szechuan, they work to take care of you. And a look around the dining room says why: The young, smartly dressed, nearly all-Chinese clientele look ready for their night out in K-Town, not for slumming it on Mott Street. Like Cafe China up north a few blocks, the restaurant aims for something more upscale, and in setting, presentation, and quality it largely succeeds. Many Sichuan classics, the dishes we often look to as benchmarks for a restaurant like this, are the weakest parts of the menu. But if you order strategically around them you'll bear witness to some of the more interesting, unexpected, and yes—upscale—Chinese cooking in the city. More

La Vie en Szechuan's Fried Mushrooms, Dressed with Salted Egg Yolk

New York Max Falkowitz Post a comment

If La Vie en Szechuan has a specialty that sets it apart from all the other midtown spots, it's their ever so slightly unconventional versions of more classic dishes New Yorkers have gotten used to, such as these mushrooms. More

Hunan Kitchen of Grand Sichuan Does Green Beans Heavy on the Smoke

New York Max Falkowitz 2 comments

There are many good things to eat at Hunan Kitchen of Grand Sichuan. No shortage of people will tell you to get the crisp, cumin coated stir fried lamb, for instance. But save room for these beans; they were my favorite part of the meal. More

Fiery Prawns at Flushing's Szechuan Gourmet

New York Sam Bresnick 1 comment

At $16.95, the prawns are pricier than more common Sichuan offerings of noodles and dumplings, but the depth these prawns reach is worth the extra dough. More

Hot Kitchen Does Standout Sichuan in the East Village

New York Nick Solares 6 comments

Hot Kitchen is as serious about the authenticity of its Sichuan cooking as its chilies are hot. And the restaurant lives up to its name through the liberal use of heat and spice. More

The Vegetarian Option: Excellent Sichuan Options at Café China

New York Lauren Rothman 2 comments

Cafe China is one of the city's better options for updated Sichuan food, as we discovered when we visited last year. In that review, we focused mainly on the restaurant's excellent meat dishes; here we see that the vegetarian dishes are just as good. More

Spirited Sichuan, No Apologies, at Lao Cheng Du in Flushing

New York Max Falkowitz 7 comments

Use "home cooking" to describe a restaurant's menu and you give it a kind of death sentence. The comfort food is familiar and well meaning—and ever so slightly boring.

That's a shame, because we all know at least one home cook who isn't like that at all—whose cooking is raw and unafraid, maybe a little off-kilter and all the better for it, who uses a few too many lumps of butter or extra licks of salt. What they lack in cheffy respect for balance they make up for in pure conviction, and you always hope they invite you over for dinner.

At Lao Cheng Du, chef Big Sister Zhu is that cook. And her fiery take on Sichuan cuisine is on the menu.

More

The Vegan Experience: Real Deal Dan Dan Noodles, Vegan-Style

The Vegan Experience J. Kenji López-Alt 14 comments

Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy. More

Vegan Dan Dan Noodles

Serious Eats J. Kenji López-Alt 6 comments

Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy. More

Cook the Book: 'Every Grain of Rice'

Kate Williams Closed

When it comes to cooking Chinese food at home, I'm usually in the "stir-fry it or buy it" category. I'm more than willing to toss some veggies and pieces of meat in a skillet with soy sauce, chiles, ginger, and garlic come dinnertime, but ask me about red-braising or dry-frying and I'll usually shrug my shoulders and suggest heading to Mission Chinese or Z&Y. But now that I have a copy of Fuchsia Dunlop's new cookbook, Every Grain of Rice on my kitchen counter, things have changed. Enter to win your copy here! More

The Best Vegan Mapo Tofu

Serious Eats J. Kenji López-Alt 28 comments

This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original. More

Massachusetts: 12 Must-Order Dishes At Fuloon in Malden

J. Kenji López-Alt 2 comments

Fuloon in Malden, MA, is probably Boston's most well-known best-kept secret. There are many more great things on the menu (try and stick with things off the Chef's Specialties and Northern/Sichuan sections), but here are a dozen of my favorites to get your started. More

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