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)

Deep Dive: Making Chinese Hotpot and Drypot

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

Fish & Seafood

Clams in Soy Sauce and Sichuan Pepper Oil Broth

Deep Dive: Making Chinese BBQ

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

Deep Dive: Making Chinese Pickles and Ferments

Making Sichuan Pickled Peppers (Paojiao, 泡椒)

Plant

Hand-Torn Flat Cabbage With Chinese Sausage and Garlic

Pork

Sichuan Red-Braised Ribs and Radish (Hongshao Paigu, 红烧排骨)

How to Cook With Chinese Noodles

Sichuan Sesame Noodles in “Strange Flavor” Sauce (Guaiweimian, 怪味面)

Restaurants, Travel & Interviews

Why You Need ‘The Food of Sichuan’: A Q&A With Fuchsia Dunlop

Fish & Seafood

Sichuan Wok-Fried Fish in Chili Bean Sauce (Douban Yu, 豆瓣鱼)

How to Cook With Chinese Noodles

Chongqing Suanlafen (酸辣粉) Sour and Spicy Sweet Potato Noodles

Plant

Blanched Gailan ft. Fried Shallots: Teoswa (Chaoshan) Food With Diana Zheng

Plant

Sichuan Fava Bean and Radish Noodle Salad