Poultry

Sichuan Vinegar Chicken (Culiuji, 醋溜鸡)

Fish & Seafood

One-Pot Weeknight Suancaiyu (酸菜鱼): Pickled Mustard-Green Fish Stew

Pork

Ants Climbing a Tree (Mayi Shangshu, 蚂蚁上树)

Pork

Homestyle Suanni Bairou (蒜泥白肉): Sichuan Garlic Pork

How to Cook With Chinese Noodles

Ma’s Sichuan Liangmian (四川凉面) Spicy Cold Noodles

How to Cook With Huajiao (Sichuan Pepper)

How to Grind Sichuan Pepper (Huajiao, 花椒)

Bao & Dumplings

Zuzu’s Savory Sichuan Zongzi (粽子)

Vegetarian

Vegan Mapo Tofu: Chengdu Inspired! (麻婆豆腐)

Plant

Wood Ear Salad ft. Pickled Chili (Liangban Mu’er, 凉拌木耳)

Poultry

Clarified Old Hen Soup (Dunjitang, 炖鸡汤)

Pork

Pressure Cooker Sichuan Rice-Steamed Pork Ribs (Fenzhengrou, 粉蒸肉)

Plant

Sichuan Hand-Torn Cabbage Stir-Fry (Shousi Baicai, 手撕白菜)

Poultry

Sichuan Braised Chicken with Chestnut + Shiitake (Banli Shaoji, 板栗烧鸡)

Beef, Lamb & Game

Cooking with Pixian Doubanjiang: Erjie Tuding (二姐兔丁) Second Sister Rabbit Cubes

Plant

Aromatic Sichuan Chili Oil (Xiangla Hongyou, 香辣红油)

Vegetarian

Sichuan Hot and Sour Shredded Potato (Suanla Tudousi, 酸辣土豆丝)