Pig Ears are under-appreciated in the US and, unless you’re having soul food or nose-to-tail dining, you may not have even tried them. But in China — and especially in Sichuan Province — the Slivered Pig Ear is beloved and delicious. An immensely popular porcine treat either served as a small bite starter or with shots and beer at night.
Read MoreAnts Climbing A Tree is a classic Sichuan noodle dish with pork and scallions, but not a single ant or tree. But with its rich umami flavor it’s so good that you wouldn’t care even if it did.
Read MoreGong Bao Chicken is perhaps the most popular of all Sichuan dishes and is found in nearly every Chinese restaurant around the world under any variety of names, including Kung Pao. But there is only one real-deal Gong Bao dish — and this is it.
Read MoreWater Boiled Fish (Shui Zhu Yu) is one of of those special Sichuan dishes that causes a hush of voices at the table when first presented – sizzling oil bubbling atop a boiling caldron of blazing red chiles, Sichuan peppercorns and snow white tiles of silky fish unlike any you’ve ever had anywhere.
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 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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