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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.
Anthony Bourdain/Ecco
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 …