In addition to my regular dining column in Bob Cut magazine (details and my philosophy here; last month’s column here)… In late 2020, my article, The Taste of Home: Sichuan on the Table, was published in print, with PDF below. RUYI Gastronomy dinner from my travels in Chengdu, China, studying Sichuan cuisine — here, a peppercorn and ingredients display; more on my China travels below:… Read more →
My Bob Cut Magazine dive into Sichuan/Szechuan cuisine in San Francisco here — all in takeout/delivery mode during pandemic — after my November 2019 travels through Chengdu, China, home of Sichuan cuisine
When you hear the word Szechuan (aka Sichuan), most think of mind-numbing heat and red chile oil. While both are certainly a staple, what many consider China’s most complex cuisine —and therefore one of the most complicated in the world— Sichuan merely begins at spicy. This is a cuisine where key flavors start at 24. Yes, there are at least… Read more →