Mung bean liang fen (jelly) crowned with raw green Sichuan pepper.Credit...Photograph by Anthony Cotsifas. Set design by ...
The popularity of Lao Gan Ma, a soybean and chili condiment, has taken off and the sauce has now become a staple in Chinese ...
Everyone may be hopping on the Sichuan bandwagon of fiery chilies and numbing peppercorn spice, but Sichuan Garden in East ...
This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...
Leave to soak for about 15 minutes, then drain. Put the Sichuan peppercorns in a small strainer and rinse with water, then put them in a small bowl, add water to cover and leave to soak for about ...
Tasting Table on MSN3mon
Classic Kung Pao Tofu Recipean essential component in Sichuan cooking, aren't actually true peppercorns. Instead, they are the fragrant outer husks of ...
Redolent with ghost peppers, Scotch bonnets, serranos, chiltepin peppers, mouth-numbing Sichuan peppercorns and more ... red ...
How two NYC industry veterans crafted a small-but-mighty menu of modern Sichuan cuisine with both mass and critical appeal.
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