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a story from The Guardian ⚠️ › International
Discover the joys of creamy soy bean curd in this spicy Sichuan dish that comes together in minutes
Mapo tofu is a Chengdu favourite typical of the “spicy generosity” of Sichuan food, Fuchsia Dunlop …
3 months ago
The author has been explaining Sichuan cuisine to westerners for decades. But ‘Fu Xia’, as she’s known, has had a profound effect on food lovers in China, too
Every autumn in the mid-00s, when I lived…
6 months ago
This umami sauce is great on crumpets, eggs, even sandwiches, so there’s no excuse not to polish it all off
I love XO sauce and use it on rice (plain and fried), noodles and steamed fish. But I often …
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