Chinese New Year

Mouthwatering Chicken (Koushuiji, 口水鸡)

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot Chicken (Ganguoji 干锅鸡/Mala Xiangguo 麻辣香锅)

Restaurants, Travel & Interviews

San Gabriel Valley Sichuan Restaurants Part 2: Hot Dishes

Cold Dishes

San Gabriel Valley: Best Sichuan Cold Dishes in the U.S.?

Pork

Stir-Fried Bacon in Sichuan Bean Sauces (Chao Larou, 炒腊肉)

Fish & Seafood

Mala Crawfish Boil (Mala Xiaolongxia, 麻辣小龙虾)

Miscellaneous

We’re in The (Awesome) Cleaver Quarterly

Poultry

Chongqing Chicken With Chilies (Laziji, 辣子鸡)

Miscellaneous

OMG, We’re a Finalist!: Please Vote for Us in Saveur Blog Awards

Plant

Sichuan Dry-Fried Green Beans (Ganbian Sijidou, 干煸四季豆)

Bao & Dumplings

Chengdu Zhongshuijiao (钟水饺): Fuzhi Soy Sauce and Chili Oil Dumpling

Plant

Roasted Potatoes in Chinese Black Bean Sauce

How to Cook With Dried Chilies

Making Hongyou #2: Crispy Shallot Chili Oil

Beef, Lamb & Game

Xinjiang Cumin Lamb (Ziran Yangrou, 孜然羊肉)

Miscellaneous

Meet Laoganma, “The Godmother”: China’s Best Chili Oils + Sauces

Plant

Kung Pao Lotus Root (Gongbao Oupian, 宫保藕片)