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Eight-treasure rice pudding is a specialty of southern Sichuan—tender, sweet and not greasy.
Stick-beaten chicken shreds is a well-known Sichuan local dishes that originated before the Ming Dynasty (1368-1644).
A noted Sichuan dish with a long history, Palace-teacher's diced chicken was first created by a Sichuan governor Din Baozhen in the Qing Dynasty(1616—1911).
Hotpot is the most famous and favorite dish in Chongqing, noted for its peppery and hot taste.
Mapo tofu (stir-fried tofu in hot sauce) was created by the wife of a small restaurant owner named Chen Senfu in Qing Dynasty (1644-1911).
Sichuan's damp air and overcast skies help explain this mountain-locked province's famed mind-blowing spicy cuisine.
Celebrate Halloween at South Beauty, a high-end chain Chinese restaurant that specializes in Szechuan cuisine.
An introduction to Drum and Gong Fusion Restaurant in Beijing.
The restaurant is famous for its boiled ,Maoxuewang and hot pot.
The restaurant is famous for its chicken wings, fish tofu and other Sichuan dishes.
The restaurant is famous for its luncheon meat,chicken wings, and spicy pot.
The restaurant is famous for its boiled fish.
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