Fuchsia Dunlop Archives - Chicago Reader

Chengdu-style dumplings bathe in a puddle of lavalike red oil, surprising in its mild sweetness; air-dried beef, in the background, would make a good accompaniment to the restaurant's high-octane rice liquors.

A little la, a lot of ma at Sze Chuan Cuisine

by Mike Sula November 29, 2013August 19, 2021

Sze Chuan Cuisine serves the (slightly) milder food of Sichuan’s gastronomic capital.