Taste & cooking method: Spicy
From horsemen’s helmets to restaurant dinner tables, discover the 1000-year history of the Chinese Hot Pot.
Behind its innocuous name, Shui Zhu Yu has a rather punchy surprise.
From a region that is known for packing a hot punch, Kung Pao Chicken brings the heat, but only when made the traditional way.
From humble beginnings to world domination, Sichuan Beef in Chilli Sauce has another name like no other. Here’s the story behind it…
A potted history of Curry Laksa, one of Malaysia’s most sumptuous soups.