Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Shrimp, Tofu and Pork Belly (Ganguo 干锅/Mala Xiangguo 麻辣香锅)

Cold Dishes

Mouthwatering Sichuan Cold Chicken (Kou Shui Ji, 口水鸡)

How to Cook With Chinese Noodles

Jisi Liangmian (鸡丝凉面): Cold Noodles ft. Shredded Chicken

Plant

Heartbreak Jelly Noodles (Shangxin Liangfen, 伤心凉粉)

Fish & Seafood

Salt and Pepper Squid ft. Sichuan Dipping Chilies (Jiaoyan Youyu, 椒盐鱿鱼)

Fish & Seafood

Green Sichuan Pepper Fish (Tengjiaoyu, 藤椒鱼)

Plant

Fresh and Pickled Long Bean Stir-Fry

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜) Part 2: Maintaining a Brine Long Term

Bao & Dumplings

Fuchsia Dunlop’s Xi’an Beef Potstickers (Guotie, 锅贴)

Plant

Stir-Fried Yu Choy With Fermented Tofu (Furu Yu Choy)

How to Cook With Chinese Noodles

Spicy Cumin Beef on Knife-Cut Noodles (Ft. Dried Daoxiaomian)

Beef, Lamb & Game

Toothpick Lamb From a Sichuan Master Chef (Yaqian Yangrou, 牙签羊肉)

How to Cook With Chinese Noodles

Cantonese Beef Chow Fun (Ft. Dried Ho Fun Noodles)

Dessert

Sichuan Pepper Ice Cream with Brown Sugar Sesame Swirl (Optional)

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch

Pork

Sichuan Pepper-Studded Little Crispy Pork (Xiaosurou, 小酥肉)