Search results for
magazine sichuan china travel
Filter Results
Sort By:
Articles
(130)
Cooking
It’s essential to iconic Sichuan dishes like mapo tofu.
Jing Gao
Cooking
Sichuan peppercorns are essential in Sichuan cooking. Here’s what else you need to know about these tiny, mouth-numbing flavor grenades.
Chala June
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Shopping
This versatile condiment was inspired by dumpling sauce but is excellent on everything from eggs to dal.
Chris Morocco
Culture
Cecilia Chiang took a whirlwind trip to New York for her 99th birthday and we got to tag along for dinner.
Priya Krishna
Restaurants
All the crunchy, saucy wraps, please.
Ashley Mason
Shopping
I eat this fermented mustard stem with noodles, in congee, and straight out of the bag.
Karen Yuan
Culture
Today's recommended links from BA editors...
Sam Dean
Restaurants
While eating through the city with chef Danny Bowien of Mission Chinese Food, Andrew Knowlton learns that Sichuan cuisine is about much more than ferocious heat
Andrew Knowlton
Restaurants
Sarah Khan’s travel diary on the hurdles of reaching Naar, the 16-seat, tasting menu destination on the cover of the Travel Issue.
Sarah Khan
Shopping
Plus new meal kits, cake mixes, and a cast-iron grill pan from Our Place.
Tiffany Hopkins
Culture
Today's recommended links from the editors of BA...
Emily Fleischaker
Restaurants
An exclusive first look at the Perennial Plate's eating adventures (fried bees, stinky tofu) across the Middle Kingdom
Bon Appétit
Lifestyle
Can bubble tea stay true to its roots in a $4 billion market?
Esther Tseng
Lifestyle
As China picks its new leader, a look back at the tastes of its rulers
Michael Y. Park
The secret to Gu's success? A secret recipe, of course.
Michael Y. Park
Lifestyle
It helps that "A Bite of China" is a beautifully done documentary series
Sam Dean
Cooking
"It’s a moment to get rid of all the bad, unfortunate things—and bring more good fortune into the next year."
Simone Tong
Restaurants
Chefs Eric Sze and Lucas Sin both make Chinese beef noodle soup—but they are nothing alike.
Meryl Rothstein and Jesse Sparks
Coronavirus
Wilson Tang, the owner of Nom Wah Tea Parlor in New York City, looks back on the last year and shares what keeps him going.
Wilson Tang, as told to Elyse Inamine
Where to eat
With a Taiwanese-American as his guide, photographer Alex Lau shows us what a long weekend in Asia’s most underrated food city looks (and tastes) like.
Sue Li
Culture
A roundup of food news from around the Internet on July 29, 2014.
Rochelle Bilow
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Coronavirus
How you can help during the current COVID-19 outbreak, according to food businesses.
Sonia Chopra