Southwest (Sichuan, Yunnan, Guizhou)

Sichuan Salt-and-Pepper Shrimp (Jiaoyan Daxia, 椒盐大虾)

Hongyou Wei | Chili Oil Flavor

Three-Sliver Vegetable and Tofu Salad With Chili Oil Dressing (Hóngyóu Sānsī, 红油三丝)

How to Cook With Furu

Roasted Cabbage With Furu Butter

Lizhi Wei | Litchi Flavor

Sichuan Pork and Vegetables Over Sizzling Crispy Rice (Guoba Roupian, 锅巴肉片)

Jiachang Wei | Homestyle Flavor

Homestyle Stir-Fried Beef and Celery (Qincai Niurousi, 芹菜牛肉丝）

Mala Wei | Numbing-Spicy Flavor

Husband and Wife Lung Slices (Fuqi Feipian, 夫妻肺片)

Vegetarian

Dongbei Stir-Fried Eggplant, Potato and Bell Pepper (Di San Xian, 地三鲜)

How to Cook With Dried Chilies

Guizhou Chili Chicken (Guizhou Lazi Ji, 贵州辣子鸡)

How to Cook With Douchi (Fermented Soybeans)

Sichuan Salt-Fried Pork (Yan Jian Rou, 盐煎肉)

How to Cook With Chinese Noodles

Yunnan Rice Noodles With Tofu (Douhua Mixian, 豆花米线)

Cold Dishes

Sichuan Beef With Tangerine Peel (Chenpi Niurou, 陈皮牛肉)

Deep Dive: Making Chinese BBQ

Sichuan Vegetable Shaokao (Kao Sucai, 烤素菜)

Plant

Sichuan Tangy Stir-Fried Cabbage (Culiu Baicai, 醋熘白菜)

Deep Dive: Making Chinese Hotpot and Drypot

Sichuan Dry Pot With Chicken Wings and Shrimp (Ganguo Jichi Xia 干锅鸡翅虾)

How to Cook With Douchi (Fermented Soybeans)

Cantonese Chicken With Black Bean Sauce (Douchi Ji, 豆豉鸡)

How to Cook With Douchi (Fermented Soybeans)

Hunan Pan-Fried Tofu With Black Bean Sauce (Jiaxiang Doufu,家乡豆腐)