Plant

Fresh and Pickled Long Bean Stir-Fry

Southwest (Sichuan, Yunnan)

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 Steak Chow Fun (Ft. Dried Ho Fun Noodles)

Dessert

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

Vegetarian

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

Pork

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

Soups & Stews

Sichuan Mala Hotpot, From Scratch (Mala Huoguo with Tallow Broth)

Fish & Seafood

Clams in Soy Sauce and Sichuan Pepper Oil Broth

Beef, Lamb & Game

Sichuan-Style Shaokao (Chinese BBQ, 烧烤)

How to Cook With Chinese Noodles

Yibin Ranmian, 燃面 (Burning Noodles From Yibin, Sichuan)

Vegetarian

Gluten-Free Yuxiang Zucchini ft. Pickled Chili Sauce

Vegetarian

Making Sichuan Pickled Peppers (Paojiao, 泡椒)