The artist’s show at Tai Kwun Contemporary, Hong Kong, characterizes oscillation between detachment and connection as a ...

Many of us are familiar with the flavours of British-Chinese food – but have you ever tried Indo-Chinese food? Hot and spicy, with mouthwatering dishes like chilli paneer and gobi Manchurian, it's no ...

M ian & Bao is a smaller outpost of Los Angeles' legendary Chengdu Taste. While this restaurant in The Triangle might not ...

Hot pot’s prevalence has helped make Sichuanese the most popular regional cuisine outside China, but chains selling other Sichuanese dishes have not always been able to replicate its success. Although ...

Chef Benson Peng, Head Chef of Sichuanese Cuisine, Shangri-La Hotel Chengdu, who is in the UAE as part of the Taste of Shangri-La food festival that will run until October 30, is known for his ...

What’s your earliest food memory? Sichuanese-smacked cucumbers were always in my grandmother’s fridge, fermenting for weeks. We would eat it with everything, brunch, lunch, dinner, as a condiment or ...

For ten years running, Liao’s own family has assembled a hybrid Sichuanese-Cantonese sausage to ring in the Lunar New Year, and at this point Liao knows the process intimately. She’s spent hours ...

Slang Dynasty is a series that unpacks the wide world of Chinese regional slang, internet colloquialisms, and assorted street-level jargon. Slang Dynasty is a series that unpacks the wide world of ...