Far more impressive is the shredded pork with vegetables (RM36). The name is a terrible translation of what is actually ...

Sichuan food as introduced to New York City in the late ’60s and early ’70s was rather pallid because Sichuan peppercorns were then technically illegal — the Department of Agriculture finally approved ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Several times in the last two years, I’ve found myself sitting in a ...

Sichuan food is not for the faint of heart, but there's a lot to love about the Chinese region's intensely flavorful fare. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years ...

For starters, they’re not actually peppers. Unlike the red chiles that are also ubiquitous to Sichuan cooking, these petite “peppercorns” are actually the berries of the prickly ash tree, which is a ...

Kristie Hang is a born-and-raised Angeleno who has been covering the Los Angeles food scene for nearly 15 years. She was once known for double-fisting two large boba drinks daily in grad school — ...

The "Sichuan Ease" cultural tourism logo made its global debut simultaneously across five landmark locations worldwide, including Times Square in New York, Westfield Shopping Centre in London, Cross ...