Tag: sichuan-cuisine
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Fuchsia Dunlop on Sichuan Cuisine
The Sydney Morning Herald had a great story on the chef and author, Fuchsia Dunlop, one of the popularisers of Sichuanese cuisine overseas: ‘Fuchsia Dunlop wants us all to eat more Sichuan food.’ Dunlop went to Sichuan in the mid-1990s, and as the article explains: While in Sichuan on a one-year visa, she decided to…
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Why Chilli Mama’s Oil?
At Chilli Mama’s, we take Chilli Oil very seriously. It’s not just that it’s in so many of our signature dishes. The flavour of Sichuanese Chilli Oil is part of what makes Chengdu cuisine so distinctive. It’s not just spicy hot. The flavour is actually mild and full of umami, the mouth satisfying taste that…
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Chilli Mama's Szechuan Kitchen 