Where the Peppers Grow The distinctive numbing flavor of Sichuan peppers defines the region’s world-famous cuisine. So why are they so hard to find in America? Read More
A Dinner with Fuchsia Dunlop The British-born Sichuan savant has a new cookbook out on Shanghainese cuisine. So R&K’s Cara Parks thoughtlessly makes her eat more soup dumplings in New York.
Ni Hao, Colombo Sri Lanka’s latest crop of fine-dining restaurants cater to an exploding Chinese influence, but it’s not all about beaches and bao.