something new in Chengdu!

the best sort of good fortune is the kind you fall in to back assward

鱼香肉丝 “fish-flavored, but not fish”

Yuxiang 鱼香 literally means “fish taste,” which is a mystery because this style of cooking has neither fish, nor fish taste, nor any other fishy credentials

Egg foo young 芙蓉蛋 — no, seriously

In my memory, this dish is a greasy mess of overcooked eggs, watery bean sprouts, and sauce that can only be described as “brown”

Blood sacrifice–a happy story

Before I begin, let me assure everyone that the story does end well

Sichuan cooking school: school life

Cooking is hard and distinctly unglamorous work

Sichuan red oil 红油

Red oil – hongyou 红油 – is the heart of Sichuan cuisine

Sichuan picked peppers 泡椒

Once I got over my fear of barging into kitchens, I started making friends.

Cooking school–Sichuan edition

Every day, I leave class smelling like fish guts and chili oil. It’s heaven.

Tom’s big adventure

Would you like to hear about my daily trek to the coffee shop across the street? Yeah, I didn’t think so.

What can we learn from China’s 1910 plague?

Quick action pays a dividend of institutions and esteem