SpiceTag Archive

Spice addicts love mala. Wonder what the science behind that is? Also, how did the sensation become the hallmark of Sichuan cuisine? This is the sixth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. Don’t miss… Continue Reading Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Sichuan cuisine has long been one of China’s favorite styles of dining. Its bold flavor, particularly the spices, is increasingly winning popularity in the world. But in Chengdu, the capital of SW China’s Sichuan Province, there’s a sense of panic wafting in the air for the region’s most celebrated cooking.… Continue Reading China’s Sichuan cuisine: A culinary heritage in crisis

? SHANGHAI’S Best Jian Bing – https://youtu.be/nNpib-vq2SU Shanghai’s SPICIEST and BEST Chinese Food: Hunan Food FEAST in Shanghai China!!! (SUPER SPICY) ?SUPPORT US : https://www.patreon.com/join/chopsticktravel? ?BECOME A MEMBER : https://www.youtube.com/lukemartin/join Our Patrons + Members get access to exclusive content, monthly blooper reels and private livestreams! #CHINESEFOOD #SPICYCHALLENGE #CHOPSTICKTRAVEL ————————————— Welcome… Continue Reading NUCLEAR SPICY FOOD CHALLENGE in CHINA!! ?5X Spicy Chinese Food in Shanghai from Hunan?

Who influenced the flavors you love today? For chef Zhou Yongle, it was his grandmother. In this video, Zhou traces his roots to China’s Hunan Province and rediscovers the spicy flavors of his ancestors. 0:00 ‘Every dish has its own genes’ 1:10 A childhood filled with spicy food 2:07 What… Continue Reading A Chef’s Search for the Spicy Flavors of His Ancestors

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 Subscribe to the Times Video newsletter for free and get a handpicked selection of the best videos from The New York Times every week: http://bit.ly/timesvideonewsletter Subscribe on YouTube:… Continue Reading In Sichuan Cooking, Spice Is Life | The New York Times