In Chengdu’s bustling streets, food isn’t just a meal, it’s heritage on a plate. Watch as handmade dumplings are crafted with precision, and enormous noodles stretch across bowls with unmatched flair.

Beneath the fiery red broth lies a perfect equation of flavor: numbing Sichuan peppercorns, chili oil aromatics, and hand-folded wontons. This dish is a living lesson in culinary chemistry, where ...

The stereotype about Sichuan cuisine, says food writer and cookbook author Fuchsia Dunlop, is that it's all chile and lip-tingling Sichuan pepper. "But actually it's more complex than that. Real ...