A spicy debate is taking place on the future of Sichuan cuisine.

Produced by: JONAH M. KESSEL

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In Sichuan Cooking, Spice Is Life | The New York Times
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8 thoughts on “In Sichuan Cooking, Spice Is Life | The New York Times”

  1. I think one of the problems with Sichuan cooking is that there is the stereotype that it is "Chinese, spicy" when that is not entirely true. However, to integrate or perhaps innovate, younger Sichuan cooks are focusing on the spice too much.

  2. Sometimes I wonder what asian cuisines that rely heavily on chilis and heat were even like before the Columbian Exchange started, because all chilis originated from the New World and Asian countries went CRAZY for them. Spicy curries and Thai food and spicy Sichuan didn't exist yet, and the Italians hadn't even discovered the tomato, nor the Irish the potato!! I sort of want a time machine to go back and see what food was like back then.

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