Sichuan Pepper

Synthesis of Sichuan pepper chemical allows new uses

A Sichuan hotpot dinner inspired the discovery. Photo: May Tse

A Sichuan hotpot dinner has inspired a local chemist's discovery of how to synthesise the chemical that tingled his tongue.

Sunday, 23 September, 2012, 3:10pm

Chuen Taste Harbour Seafood Restaurant

405-419C Lockhart Road Causeway Bay Tel: 2574 4111 Open: 11am-3am (Sundays from 5pm) Cuisine: Sichuan

Price: about HK$180 without drinks and the service charge.

Ambience: the rough wooden tables and chairs and the red lanterns at the entrance give it a slightly retro feel.

Pros: the waiting staff are smiling and friendly.

3 May 2012 - 12:00am

A taste for the old ways

Almost no one had heard of Lijiang, a city in Yunnan province, until an earthquake in 1996 attracted news media - which led to the discovery of a lost gem of an ancient city (actually, a series of them), still mostly intact. Some people claim that subsequent development has turned it into an amusement park.

3 May 2012 - 12:00am

Red Cliff BBQ

43 Gough Street, Central Tel: 2581 3303 Open: noon-2.45pm, 6pm-11.45pm Cuisine: Hong Kong-style skewers and seafood

Price: about HK$230 without drinks and the service charge.

19 Jan 2012 - 12:00am

HOT stuff

It's hard to imagine Sichuan cuisine without chillis, not to mention Indian, Thai or any Southeast Asian cooking. Yet the chilli was only introduced to Asia from South America (along with potatoes and tomatoes) and spread rapidly around the world, courtesy of the maritime powers of the Portuguese and Spanish.

17 Nov 2011 - 12:00am

Asia Literary Review - Autumn 2011

I wouldn't normally be so presumptuous as to review the Asia Literary Review, but the subject of the current issue is something I'm familiar with: food.

6 Nov 2011 - 12:00am

Classic Food of China

Classic Food of China By Yan-kit So

Yan-kit So's books were recommended to me by food writer Fuchsia Dunlop, author of Sichuan Cookery, Revolutionary Chinese Cookbook (about the cuisine of Hunan province) and Shark's Fin and Sichuan Pepper, her memoirs.

7 Aug 2011 - 12:00am

Sichuan Tan Tan Noodles (serves four)


Egg noodles, 500g

Seasonal vegetables, shredded, 200g

Sichuan vegetables, finely chopped, 50g

Minced beef, 100g

Pork bone stock, 1 litre

Roasted peanuts, ground, 10g


Sesame seed paste, 10g

Light soy sauce, 10ml

Vinegar, 5ml

13 Aug 2005 - 12:00am