Make This Sichuan Street Food in Your Kitchen

Be seduced by ‘strange flavor’ peanuts and a bowl of Chongqing ‘small’ noodles

Melissa McCart
Heated

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Photo: Yuki Sugiura

In the years before its 2001 release, Sichuan cookbook “Land of Plenty” was a tough sell to publishers, British author Fuchsia Dunlop said over dinner in the fall. Nearly 20 years later, the update, called “The Food of Sichuan,” has helped the…

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Melissa McCart
Heated

Editor of Heated with Mark Bittman on Medium. Dog mom. Pho fan. Send me your pitches: melissamccart@gmail.com