Sichuan

EEST, the Pan Asian speciality dining outlet, launched Peking Duck, along with Flavours Of Sichuan food festival that was held from 15th November till 22nd December 2019.

Nestled in the plush Taj Mahal Hotel, New Delhi, House Of Ming focuses on serving authentic Cantonese, Sichuan and Hunan flavours.

House of Ming's new menu is here, and its a culinary journey through Sichuan, Cantonese, and Hunan delights. Chef Arun Sundararaj redefines Chinese cuisine in a way you've never seen before!

After decades of Cantonese food adapted to sweet western tastes, British diners can now try bold, spicy specialities from Sichuan, Hunan, Shanghai and GuizhouKai Wang and her friends like to sniff out the latest regional ...

Hong Kong has some of the best restaurants in China - and they're not all Cantonese. From Sichuan to Manchuria, Susan Jung picks 10 great regional Chinese cuisines and the best places to try them ...

Drawing inspirations from various regions of China, especially Hunan and Sichuan, Yi Jing is celebrating traditional cooking techniques and juxtaposing it with unique ingredients.

Kung Pao Chicken is a classic dish from the Sichuan province of China. It is a spicy stir-fried dish made with chicken, peanuts, vegetables, chilli flakes and corn starch.

Szechwan sauce is easily available in every grocery store that makes cooking easier for you.

The restaurant is designed around the concept of 'dining around the kitchen.' It has a relaxed, plush and modern vibe.

The menu repertoire celebrated dominant culinary traditions from Sichuan and Hunan provinces