Sichuan has been known as the land of plenty ... over a low fire before the thick broad – bean sauce or hot red pepper is added. No starch is used. When the dish is ready, it looks faddish ...

Sichuan pepper is sold as whole berries or a ground powder. Try to buy the freshest berries you can, as they quickly lose their pungency.

You may think from the name that chin jiew gai – Sichuan pepper chicken – is a Sichuan dish, but it’s actually a dish in Chiu Chow (Teochew) cuisine. The spice is quite unusual for Chiu Chow ...

Neighborhood hot spot Ètra delivers a dose of New York to L.A. with utterly delicious Italian fare and unbeatable ...

The name is derived from the red hull of the fruit, which splits open when ripe and resembles a flower. It is an indispensable spice in Chinese Sichuan cuisine, along with the chili pepper.

Red Pepper in Richfield has closed, but Asian Bistro in Spring Park will carry the torch. Red Pepper, a pan-Asian restaurant near Southdale Center, has closed and a sister restaurant about 30 ...

then stir-fry until the peppers are blistered. Add the remaining garlic cloves and cook until fragrant, then stir in the Sichuan peppercorn/black bean/chilli mixture. Cook for about 30 seconds ...