he landlocked Sichuan province is home to some of the country’s boldest flavors: fiery kung pao chicken; chile-oil-drenched mapo tofu; and hot pots of spicy, bubbling broth laden with pork, beef, and freshwater fish. Parts of the Sichuan province experience a subtropical, humid climate, which Kuo says is one reason residents prefer mouth-scorching bites. “People eat
