Ever dig into a bowl of Sichuan-style food and experience an unexpected tingling sensation? That's the Sichuan peppers, and ...

NBC Chicago's Steve Dolinsky has found a restaurant in Bridgeport where he says the kitchen is hot, in more ways than one. Steve Dolinsky joining us tonight with the story.

It starts life as one dish – chopped up, bone-in chicken pieces with a thick, complex sauce seasoned with lots of spices that you might not normally associate with Chinese food, but it ends up ...

Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic,ginger, chiles, and green onions and ...

Step 3 Then, using a very sharp knife, cut a slit along the back of the prawn to remove the digestive tract. Rinse the prawns ...