In Sichuan Cooking, Spice Is Life | The New York Times

Posted on: November 2, 2022 November 2, 2022
Categories: Sichuan cuisine
Tags: chengdu, Commercialization, cooking, feature, Fly Diners, Hanyuan Peppercorn, Ma, Ma Spice, Master Chef, news, newspaper, NY Times, NYT, nytimes.com, peppercorn, reporting, sichuan, sichuan cuisine, Sichuan Province, Sichuan's Soul, Sicuan Cooking, Spice, Spices, spicy food, The New York Times, Times Video, Wang Kaifa, Xi Jinping

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

Produced by: JONAH M. KESSEL

Read the story here: http://nyti.ms/24P8qsC

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In Sichuan Cooking, Spice Is Life | The New York Times
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