If you ever find yourself at a Sichuan restaurant, you might notice a dish on the menu with a puzzling name: Fuqi Feipian (夫妻肺片). A direct translation would be “husband-and-wife lung slices” – which sounds alarming, misleading, or both. In fact, the dish contains no lung at all. And while the “husband and wife”…
In the fiery, flavor-packed world of Sichuan and Chongqing cuisine, few dishes are as exciting – or as endlessly customizable – as mala xiangguo (麻辣香锅). Often translated as “spicy stir-fry hot pot” or simply “spicy dry pot,” this dish is a symphony of heat, aroma, and texture that has taken China by storm and…