Restaurants, Travel & Interviews

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

Pork

Sichuanish BBQ: Crispy Sichuan-Pepper Pulled Pork

Poultry

Xinjiang Big Plate Chicken (Dapanji, 大盘鸡) | Sarah Ting-Ting Hou

Beef, Lamb & Game

Sichuan Red-Braised Beef Noodle Soup (Hongshao Niurou Mian, 红烧牛肉面) Using the Instant Pot (or Not)

Plant

Itty Bitty Baby Bok Choy in Vinegar-Oyster Sauce

Chinese New Year

Sichuan Spareribs With Mala BBQ Sauce (Mala Paigu): Cooking With Grace Young

How to Cook With Chinese Noodles

Shaguo Mixian (砂锅米线) Yunnan Clay Pot Rice Noodles with Pork and Spicy Pickled Greens

Plant

Spicy Pickled Mustard Greens (Suancai) and the Food of Yunnan: A Q&A With Georgia Freedman

How to Cook With Doubanjiang (Pixian Bean Paste)

Cooking With Pixian Doubanjiang: Sichuan Sauce for Grilling & Roasting

Beef, Lamb & Game

Cooking With Pixian Doubanjiang: Sichuan Sauce for Stir-Fry

Plant

Roasted Chili Eggplant (Shaojiao Qiezi, 烧椒茄子) From Chengdu’s Ying Garden

Fish & Seafood

Chongqing Lobster With Chilies (Lazi Longxia, 辣子龙虾)

Fish & Seafood

Water-Boiled Fish With Tofu (Shuizhuyu, 水煮鱼)

Restaurants, Travel & Interviews

How to Do Hotpot the Sichuan Way (Mala Huoguo, 麻辣火锅) | Jordan Porter

Miscellaneous

The Mala Project Is Now ‘The Mala Market Blog’

Non-Spicy

All-Purpose Pork and Pickled Green Bean Stir-fry (Roumo Jiangdou)