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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’

2 weeks ago
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.
By Lucas Niewenhuis