Sichuan cuisine has also developed several distinct standalone cooking techniques; chief among them might be a type of food ...

Sichuan cuisine tends to use quick – frying, quick stir – frying, dry – braising, and dry – stewing. In quick – frying and quick stir – frying, the food is fried over a hot fire and ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

But can you get all this without paying a fortune? Le Creuset, Ninja and Tefal frying pans – and more – have all been put through their paces, and we've dry-fried dozens of eggs and analysed thermal ...