Explore the differences between traditions, from Sichuan’s spicy mala to Japan’s delicate shabu-shabu and Korea’s hearty jeongol.

For several years, gai bo (“chicken pot”) was all the rage at Hong Kong ... Behind the spice and numbness of Sichuan dishes, lies a dark and bloody history of wars and conflicts.

Mala Tang is a beloved gem for food lovers seeking the authentic, bold, and fiery flavors of Sichuan cuisine. Specializing in hot pot, dry pot, and other traditional Chinese dishes, Mala Tang offers a ...

offering it to the gods and then returning it to the pot. While cabbage and green pepper are staples in the Japanese version, any vegetable can be used. In Sichuan, people are said to enjoy twice ...