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Home / Archives for Taylor Holliday / Page 2

Taylor Holliday

Sichuan mala hot pot with beef tallow

Deep Dive: Making Chinese Hotpot and Drypot

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

Clams in a Soy Sauce and Sichuan Pepper Oil Broth

Fish & Seafood

Clams in Soy Sauce and Sichuan Pepper Oil Broth

Sichuan-style shao kao BBQ

Deep Dive: Making Sichuan Shaokao BBQ

Sichuan-Style Shaokao (Chinese BBQ, 烧烤)

Yibin Ran Mian

How to Cook With Chinese Noodles

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

Yu xiang zucchini

Vegetarian

Gluten-Free Yuxiang Zucchini ft. Pickled Chili Sauce

Sichuan pickled peppers (pao la jiao)

Deep Dive: Making Chinese Pickles and Ferments

Making Sichuan Pickled Peppers (Paojiao, 泡椒)

Hand-Torn Flat Cabbage With Chinese Sausage and Garlic

Plant

Hand-Torn Flat Cabbage With Chinese Sausage and Garlic

Sichuan Red-Braised Ribs and Radish

Pork

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

Sichuan sesame noodles

How to Cook With Chinese Noodles

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

The Food of Sichuan at The Mala Market

Restaurants, Travel & Interviews

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

Wok-Fried Snapper in Chili Bean Sauce

Fish & Seafood

Cooking With Pixian Doubanjiang: Wok-Fried Fish in Chili Bean Sauce

suan la fen

How to Cook With Chinese Noodles

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

Gai lan with oyster sauce and fried shallots by The Mala Market

Plant

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

Plant

Sichuan Fava Bean and Radish Noodle Salad

Restaurants, Travel & Interviews

Chengdu Market Report: Spring in the Land of Abundance | Jordan Porter

Crispy Sichuan-Pepper Pulled Pork by The Mala Market

Pork

Sichuanish BBQ: Crispy Sichuan-Pepper Pulled Pork

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