Sichuan/Szechuan on the Table

In addition to my regular dining column in Bob Cut magazine (details and my philosophy here; last month’s column here)… In late 2020, my article, The Taste of Home: Sichuan on the Table, was published in print, with PDF below.
RUYI Gastronomy dinner from my travels in Chengdu, China, studying Sichuan cuisine — here, a peppercorn and ingredients display; more on my China travels below: