Kou shui ji is a Sichuan dish that translates to saliva chicken or mouth-watering chicken, because it's so delicious it gets your salivary glands going.

Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic,ginger, chiles, and green onions and ...

The third installment in our series on simple yet creative ways to enjoy familiar fish focuses on cooking the now in-season horse mackerel “nanbanzuke” style, where the cooked fish is marinated.

This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.