A classic Sichuan dish: crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Hong Kong. Photo: Xiaomei ChenA classic Sichuan dish: crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Hong Kong. Photo: Xiaomei Chen
A classic Sichuan dish: crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Hong Kong. Photo: Xiaomei Chen

How Sichuan cuisine conquered the world, from Ming dynasty to McDonald’s sauce that nearly caused a riot

  • We think of Sichuan food as numbing and super hot, but the cuisine is much more subtle than that, say chefs and fans
  • Dishes such as mapo tofu and Sichuan hotpot are popular all over the world, but two-thirds of Sichuan dishes aren’t fiery

Topic |   Eat Drink Asia Podcast
A classic Sichuan dish: crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Hong Kong. Photo: Xiaomei ChenA classic Sichuan dish: crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Hong Kong. Photo: Xiaomei Chen
A classic Sichuan dish: crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Hong Kong. Photo: Xiaomei Chen
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