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Sichuan’s hot-and-numbing hotpot, twice-cooked pork and fish-fragrant eggplant are among the choices in ‘China’s most thrilling regional cuisine’

he dishes are "mind-blowingly delicious" and "weirdly wonderful," yet "Sichuan cuisine is often viewed, somewhat unfairly, as a cheap and unsophisticated people's cuisine, in contrast to the stately imperial cooking of Shandong Province and the refined, literary style of the Lower Yangtze Region," says food writer Fuchsia Dunlop.
9 months ago
Lucas Niewenhuis
By Lucas Niewenhuis
Lucas Niewenhuis is an associate editor at SupChina who helps curate daily news and produce the company's newsletter, app, and website content. Previously, Lucas researched China-Africa relations at the Social Science Research Council and interned at the Council on Foreign Relations in New York. He has studied Chinese language and culture in Shanghai and Beijing, and is a graduate of the University of Michigan.
China in 2 minutes a day
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