Lizhi Wei

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

Beef, Lamb & Game

Sichuan Water-Boiled Beef (Shuizhu Niurou, 水煮牛肉)

Fish & Seafood

Dry-Braised Shrimp ft. Crispy Pork (Ganshaoxia, 干烧虾)

Plant

Making Lajiaojiang Using Vinegar (Hot Pickled Chili Sauce)

Beef, Lamb & Game

The Queen of Mapo Doufu Recipes (Mapo Tofu)

Bao & Dumplings

Steamed Bao (Foldover Buns, Guabao, 割包)

Poultry

Chinese Golden Chicken Stew (Huangmenji, 黄焖鸡)

Plant

Technique for Stir-Frying Greens: Or How to Feed a Chinese Girl in America

Beef, Lamb & Game

Sichuan Hot and Spicy Beef (Xiangla Feiniu, 香辣肥牛)

How to Cook With Dried Chilies

Making Chili Oil the Easy Way

Pork

Pork, Green Pepper and Potato Stir-Fry (Qingjiao Tudou Rousi, 青椒土豆肉丝)

Fish & Seafood

Good-Luck Fish Head Recipe (Kaimenhong Yutou, 开门红鱼头)

Vegetarian

Sichuan Yuxiang Eggplant (Yuxiang Qiezi, 鱼香茄子)

How to Cook With Doubanjiang (Pixian Bean Paste)

Sourcing Pixian Doubanjiang (Fermented Chili Bean Paste, 豆瓣酱)

Poultry

Jiaomaji (椒麻鸡) Cold Chicken in Sichuan Pepper-Scallion Oil

How to Cook With Huajiao (Sichuan Pepper)

Sourcing Huajiao (Sichuan Pepper, Sichuan Peppercorn)