Sichuan is known for its love of spice. It’s the birthplace of mala hot pot, mapo tofu, and dandan noodles—all made with copious amounts of chili and peppercorn. How did this region come to fall in love with spicy food, and what are the core ingredients?<br /><br />This is the fifth episode of our 13-part series on Chinese food called Eat China. In the next episode, we’ll go on a food tour of Chongqing and hit up three Sichuan restaurants you have to try.<br /><br />If you liked this video, we have more stories about Chinese food, including: <br /><br />Chinese Food 101: North vs. South vs. East vs. West - Eat China (S1E1)<br />https://dai.ly/x7nde9a<br /><br />How Hong Kong's Signature Pineapple Bun Gets Made<br />https://dai.ly/x7o14ci<br /><br /><br />**FOLLOW US ON IG, TWITTER, AND FACEBOOK:<br />http://instagram.com/goldthread2<br />http://twitter.com/goldthread2<br />http://facebook.com/goldthread2<br /><br />#sichuan #hotpot #chongqing<br /><br />Producer and Host: Clarissa Wei<br />Editor and Animation: Ray Ngan<br />Videographers: Nathaniel Brown, Nicholas Ko, and Mario Chui <br />Mastering: Victor Peña <br /><br />Music: Audio Network<br />
