Mapo Tofu’s Fiery Path to World Domination

Plus more tingly, spicy dishes from the Sichuan province No images? [View Online.]( [Saveur]( 02/06/2020 [Image]( [Mapo Tofu’s Fiery Path to World Domination]( [This classic Sichuan tofu dish is a hot global sensation—here’s a rough idea how that happened.]( [Image]( [Sichuan Chile Oil]( [A toasty, subtly fiery chile oil to drizzle over soup to dip with dumplings. It's worth making a large batch; the oil will keep at room temperature for a year]( [Image]( [Mapo Tofu]( [In this Sichuan classic, tofu and ground pork or beef are braised in a fiery red chile sauce]( [Image]( [Sichuan Twice-Cooked Pork Belly (Hui Guo Rou)]( [A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans]( [Image]( [Kung Pao Chicken]( [Chiles, scallions, garlic, ginger, and soy sauce flavor tender chicken and peanuts in this moderately spicy dish]( [Image]( [Sichuan-Style Dry-Fried Green Beans (Gan Bian Si Ji)]( [Shallow-frying green beans blisters them on the outside and renders them tender on the inside, with a whisper of a chew]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](