Restaurants, Travel & Interviews

Why You Need ‘The Food of Sichuan’: A Q&A With Fuchsia Dunlop

How to Cook With Chinese Noodles

Shaguo Mixian (砂锅米线) Yunnan Clay Pot Rice Noodles with Pork and Spicy Pickled Greens

Plant

Roasted Chili Eggplant (Shaojiao Qiezi, 烧椒茄子) From Chengdu’s Ying Garden

Pork

Yuxiang Pork (Yuxiang Rousi, 鱼香肉丝)

Plant

Kung Pao Lotus Root (Gongbao Oupian, 宫保藕片)