In April, the government announced a plan to award Sichuanese restaurants, at home and abroad, Michelinlike ratings  —  gold, silver and bronze pandas  —  to encourage standard-bearers for good cooking. (Photo: Adam Dean for The New York Times)

In April, the government announced a plan to award Sichuanese restaurants, at home and abroad, Michelinlike ratings — gold, silver and bronze pandas — to encourage standard-bearers for good cooking. (Photo: Adam Dean for The New York Times)

Cajun Shrimp with Tomato Alfredo Pasta @FoodBlogs

Cajun Shrimp with Tomato Alfredo Pasta

“Our taste buds have been battered into decline so that we demand it to be spicier and spicier,” said Shi Guanghua, a gravel-voiced food writer and former restaurateur in Chengdu. “Sichuanese cuisine has become shallow and flattened.” (Photo: Adam Dean for The New York Times)

Sichuan Cuisine, Imperiled by Success

“Our taste buds have been battered into decline so that we demand it to be spicier and spicier,” said Shi Guanghua, a gravel-voiced food writer and former restaurateur in Chengdu. “Sichuanese cuisine has become shallow and flattened.” (Photo: Adam Dean for The New York Times)

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts | halfbaked harvest

Mashed Potato Waffle, Crispy Turkey, Smashed Avocado, Cranberry and Brie Melts

Gyuma is a stark black sausage, filled with beef blood, tripe and heart, heavy on bulgur wheat and contoured with emma, the Tibetan name for numbing Sichuan peppercorn. (Photo: Emon Hassan for The New York Times)

At Dawa’s in Queens, a Fusion of Earth and Sky

Gyuma is a stark black sausage, filled with beef blood, tripe and heart, heavy on bulgur wheat and contoured with emma, the Tibetan name for numbing Sichuan peppercorn. (Photo: Emon Hassan for The New York Times)

The roast duck at Fish & Game, another of Zak Pelaccio’s restaurants in Hudson, N.Y. (Photo: Preston Schlebusch for The New York Times)

Zak Pelaccio Revisits Malaysian Cooking in His New Restaurant

The roast duck at Fish & Game, another of Zak Pelaccio’s restaurants in Hudson, N.Y. (Photo: Preston Schlebusch for The New York Times)

A griddled sandwich of ground beef, caramelized onions, cheese, and rye bread, the patty melt is a beloved staple of the burger lexicon.

Patty Melt

A griddled sandwich of ground beef, caramelized onions, cheese, and rye bread, the patty melt is a beloved staple of the burger lexicon.

Here, boneless hunks of chicken are perfumed with Chinese five-spice and are slightly feverish in their crispy coats, with a chewiness just under the surface. (Photo: Emon Hassan for The New York Times)

A Meal (and History) in a Box at Taiwan Bear House

Here, boneless hunks of chicken are perfumed with Chinese five-spice and are slightly feverish in their crispy coats, with a chewiness just under the surface. (Photo: Emon Hassan for The New York Times)

Pinterest
Search