This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

13 Spicy Sichuan Recipes From Stir-Fries to Szechuan Shrimp In the cooking of China’s southwestern Szechuan region, Szechuan pepper is famously paired with hot chile peppers to create a mala ...

If you think the salad is too spicy, add some sugar gradually to balance out the heat. Finally, add the chopped spring onion and toss well. Mi-Jung Hong, is currently the manager of the Korean ...

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...