Chengdu Instead of Beijing: NYMag's winter travel feature Salt and Sichuan peppercorn cookies that literally melt in your mouth, the perfect balance of sweet, savoury, and numbing. perfect noodles slathered in an elixir of vinegar, soy sauce, sugar, and plenty of chilli. Mala pig brain 'mapo' tofu: spicy, tingling, wonderous silky textures.
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Jingtheory on New York Magazine: Chengdu Travel

The question I get asked most frequently is, “What do I eat when I go to Chengdu?” For a food-crazed city like Chengdu, the answer to that question is boundless. A place where ancient food culture meets the dizzying pace of new dining trends, and where the term ‘foodie’ makes no distinction at all because everyone is a certified 吃货, its no wonder that Chengdu’s food scene is constantly evolving. New fly restaurants and snack vendors set up shop every day, but few have the staying power of some of Chengdu’s long-standing 老字号 time-honoured establishments.

I was recently interviewed by New York Magazine (!!!) on three of my favourite spicy dishes in Chengdu. Here’s the excerpt

Thanks to its famous, fiery cuisine, Chengdu was named a UNESCO City of Gastronomy in 2010. Local food blogger Jenny Gao ranks her top dishes from kinda to insanely spicy.

Mildly spicy:
Salt and Sichuan peppercorn…

Jing | 07.11.13 at 02:11 AM |

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