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Food

Too darn hot? As Sichuan cuisine evolves, Chengdu chefs worry about its future 

Many American lovers of Chinese cooking, including diners in Dallas, love their Sichuan dishes searingly spicy-hot. But is Sichuan cooking getting too spicy for its own good?

According to a fascinating story in the New York Times, many chefs and aficionados of the cuisine in Chengdu, the capital of China's Sichuan province, think so.

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If reading about it makes you hungry for Sichuan food and its mouth-numbing heat (known as ma), consider heading to one of D-FW's hot spots, like Fish House Family Cuisine, Sichuan King, Royal Sichuan or Sichuanese Cuisine.