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Danny Bowien says Sichuanese cuisine is “really about balance and restraint and not having things be over-the-top spicy.” Bowien’s Chongqing Chicken Wings, featured in The Mission Chinese Cookbook, are pictured above.
Danny Bowien, the founder of the Mission Chinese Food restaurants, didn’t grow up cooking Chinese cuisine. Born in South Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San …