Sze Chuan Cuisine serves the (slightly) milder food of Sichuan's gastronomic capital.
by Mike Sula
Last summer DNAinfo ran a short item about Sze Chuan Cuisine, the latest of many newer Chinatown restaurants specializing in the food of China's southwestern Sichuan province, known primarily for the dual sensations of ma and la—respectively, the blaze of chiles and the electric charge of the seeds and pods of the prickly ash tree. Given the Sichuanese proliferation—thanks to an increasingly diverse influx of Chinese expats over the last half-dozen or so years—at first glance the news didn't seem that earth-shattering.…[ Read more ]