#sichuan-cuisine

#sichuan-cuisine

Originating from China's Sichuan Province, kung pao chicken (also translated to gong bao or kung po) has captured imaginations as the embodiment of Western Chinese cuisine. In the United States, the saucy chicken and vegetable stir-fry is a Chinese American staple. The dish is spicy, with a glossy savory, sour, sweet and spicy gravy that also tingles. The signature kung pao sauce of Sichuan peppercorns, soy sauce (dark and light) and black vinegar also brings complexity to vegetables.

The epic Peking duck has our critic planning a return visit - just make sure to pre-order The first time I ate at China Tang, soon after it opened earlier this year, I arrived late, and by the time I got settled, there were already a lot of opinions. Rather than assume my default bossy mode, instructing people what they should and should not order, I demurred and went along with their choices, which included rather too much fifth quarter for my liking.

Salsa Shack at Charles River Speedway offers 'New England-style' street tacos, featuring innovative fillings like braised pork belly and Old Bay butter chicken, alongside unique sides like corn chowder.

The Sanxia Renjia restaurant in London, renowned for its authentic Sichuan and Cantonese cuisine, celebrates 15 years of offering customers deep-flavored dishes with Ma La spice.

Sanku Maots'ai focuses on the Sichuan dish of maocai, spicy individual hot pots filled with broths, meat, tofu, seafood, vegetables, rice, and noodles.

Owner Xiaoxiao Wang has infused the menu with the riot of spicy flavours of Sichuan cuisine, while adding innovative twists inspired by his childhood and international influences.

Rumors started bubbling up this week that the restaurant would close because of a rent dispute, but it sounds like something more complicated is afoot.