spicy

Chilli peppers make a frequent appearance in Latin American, Indian and Chinese cuisines. Read on to find out how chillies have become a universal language that connects modern gourmets and chefs.

Modern Sichuan cuisine is known for its spicy, pungent flavours, and water-boiled fish, or shui zhu yu, is one of the province’s most iconic dishes. Yet, traditional recipes only document the steps to making water-boiled beef rather than the fish variation with which we’re more familiar today. So why is this, and how are the two dishes related?