Sichuan pepper is one of the most misunderstood ingredients in Chinese cooking, often reduced to its numbing sensation without explaining how or why it works. In this video, I break down how to cook ...

Sichuan peppercorns, the dried seed pods of the prickly ash, are actually not a kind of pepper, but a spice that delivers tongue-tingling heat with a citrus accent. They have become quite widely ...

Mountains of fiery red chillies, sizzling oil cascading into pots of simmering fish, and that signature tingling numbness that dances on the tongue – Sichuan cooking thrills diners, leaving them ...

This week, Jonathan Gold reviews Chengdu Taste, a new restaurant in Alhambra that specializes in the Sichuan cooking of Chengdu, a region defined by its unrestrained use of Sichuan peppercorns. He ...

Chengdu’s street food culture is deeply connected to traditional Sichuan cooking methods. This video follows multiple street ...