Sichuanese

During these cooler months, Sichuanese hot-and-sour soup suan la tang makes repeat appearances in our home.

Asian Souper Bowl Andrea Nguyen 2012

The fish soup with pickled vegetables fillets in a bowl of oily red broth filled with chopped-up dried red chili peppers demonstrated that using the freshest, highest-quality fish, and not overcooking it, can do wonders for this ubiquitous Sichuanese creation.

One City, Many Cuisines 2010

Heeding the Sichuanese penchant for ma-la (numbing and spicy flavors), she added plenty of dried chilies and huajiao (Sichuan pepper) to her bean curd dish and served it in a pool of chili-hued oil.

Chengdu's Bold and Tingling Tofu Robyn Eckhardt 2010

At once stunningly beautiful and disturbingly bleak, it told the story of a Sichuanese migrant who, like Wang, returned after ten years to search for a family in a town reduced to rubble and soon to be swallowed by the elements.

When a Billion Chinese Jump Jonathan Watts 2010

Heeding the Sichuanese penchant for ma-la (numbing and spicy flavors), she added plenty of dried chilies and huajiao (Sichuan pepper) to her bean curd dish and served it in a pool of chili-hued oil.

Chengdu's Bold and Tingling Tofu Robyn Eckhardt 2010

At a place called Olala, the Sichuanese food surpassed anything I tasted in two eating trips to Chengdu, the capital of Sichuan province.

One City, Many Cuisines 2010

I saw Sichuanese migrants toiling in the northern brick kilns for £4 or £5 for a 14-hour working day.

China's migrant workers want rights, not handshakes Hsiao-Hung Pai 2010

The idea, the manager said, is to elevate what's essentially a peasant cuisine by using top ingredients, many flown in from Sichuan and cooked by Sichuanese chefs.

China's Cooking Crossroads 2010

Americans can pretty much always find American-Chinese, and maybe dumplings, and if they live in cities, they can generally find Sichuanese, Hunanese and Cantonese.

What do you call Chinese food in China? 2010

Through my interpreter, the manager told me that the owner, a Cantonese, was determined to elevate what is essentially a peasant cuisine to the highest levels by using the best and most costly ingredients, many flown in from Sichuan and cooked by Sichuanese chefs.

One City, Many Cuisines 2010