Sichuan (also transliterated into English as “Szechuan”) cuisine is known for its bold, fiery flavors that come from the liberal use of chiles, Sichuan peppercorns, doubanjiang (a fermented broad bean ...

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 ...

This indulgent gnocchi dish, unusually spiked with Sichuan peppercorns, is perfect for a late summer or early autumn all-in-one dinner – addictively good. Preheat the oven to 200C/180C Fan/Gas 6.

Coat it with dry cornflour and deep fry. 3. Heat oil in wok. Add garlic, ginger, onion, oyster sauce, rice wine, chilli, vinegar, sichuan Pepper. Tomato ketchup and sauté it well. 4. Now add stock and ...