Kou shui ji is a Sichuan dish that translates to saliva chicken or mouth-watering chicken, because it's so delicious it gets your salivary glands going.

E ating at Sichuan Street Food takes some endurance. First, you might have to wait outside with the other people crowding the ...

Add the Sichuan peppercorns and stir-fry for 10 seconds ... Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel ...

The secrets to a delicious kidney dish lie in cleaning the organs thoroughly ... Cut the kidneys into bite-sized pieces and set them aside. Put the Sichuan peppercorns in a small, unoiled skillet ...

This spicy beef recipe is low in calories, but full of flavour. Serve with rice if you're feeling hungry. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white ...

For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant.

Since not all diners want to explore unfamiliar Szechuan or Shanghainese foods, Lulu’’s offers lunch specials with more ...

We plant-based eaters all know the trauma of eating a vegetable side dish as our main course at unenlightened restaurants. Spicy Moon began as a small vegan Sichuan restaurant in the East Village ...