With so many riffs on the recipe, it has been a search for great Dan Dan Mian and a lot of noodle eating to find the real-deal Dan Dan of my dreams. Wanna try them, too? Here is what you need to know.
Read MoreThe soft, sultriness of Fish Fragrant Eggplant is something that Sichuan food fans swoon over. With the deep color, silky texture and ticklish taste of this unique flavor, this classic favorite causes all who eat it to immediately crave more.
Read MoreLazi Ji — or Chongqing Chicken — Those crispy little chunks of deep fried chicken buried in a pile of blazing red chiles and a fistfull of Sichuan peppercorns. It’s one of the most popular — and misunderstood — Sichuan dishes that needlessly strikes terror in the mind of diners who love the flavor but fear the heat.
Read More“China is the place for food, and Sichuan is the place for flavor.” (“Shi zai zhongguo, wei zai Sichuan.”). PROJECT SICHUAN kicks off with this introduction to the wonders of Sichuanese food. Start here and follow along in future posts!
Read MoreFoodWalkers is dedicated to hungry people who scour the world for local food and want to share it with others. I walk to my food, eat without fear and walk again, searching for more. My approach is low to the ground, seeking authenticity in food, passion by the people who make it and emotion when I taste it. It isn’t always pretty, but it's always interesting....
FoodWalkers is dedicated to hungry people who scour the world for local food and want to share it with others. I walk to my food, eat without fear and walk again, searching for more. My approach is low to the ground, seeking authenticity in food and passion by the people who make it. It isn’t always pretty, but it's always interesting.
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