Sichuan’s hot-and-numbing hotpot, twice-cooked pork and fish-fragrant eggplant are among the choices in ‘China’s most thrilling regional cuisine’
The 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.
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Jan 20, 2017