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.

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

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 ...

One of the recalled products is the Abura-Itame Zhasai Prepared Sichuan Vegetable, which is sold in an 8.8-ounce plastic bag under the brand name Choshiya. Its universal product code is ...