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Home / Chinese New Year / Page 2

Chinese New Year

Toothpick Lamb From a Sichuan Master Chef

Beef, Lamb & Game

Toothpick Lamb From a Sichuan Master Chef (Yaqian Yangrou, 牙签羊肉)

sichuan chili oil liangmian in white porcelain dish with black backdrop

How to Cook With Chinese Noodles

Ma’s Sichuan Liangmian (四川凉面) Spicy Cold Noodles

Bao & Dumplings

Zuzu’s Savory Sichuan Zongzi (粽子)

Bao & Dumplings

Changzhou’s Small Foot Zongzi (Xiaojiao Zongzi, 小脚粽子)

Bao & Dumplings

Danjiao (蛋饺) Egg Dumplings ft. Pork and Ramps

Pork

Pressure Cooker Sichuan Rice-Steamed Pork Ribs (Fenzhengrou, 粉蒸肉)

white dish with stirfried cabbage piled high

Plant

Sichuan Hand-Torn Cabbage Stir-Fry (Shousi Baicai, 手撕白菜)

Vegetarian

Sichuan Hot and Sour Shredded Potato (Suanla Tudousi, 酸辣土豆丝)

Baked Niangao

Dessert

Baked Niangao (年糕) Sticky Rice Cake

yunnan mushroom hot pot

Deep Dive: Making Chinese Hotpot and Drypot

No Sweet Sour: Yunnan Mushroom Hotpot (Huoguo, 火锅)

Little Crispy Pork (Xiao Su Rou)

Pork

Sichuan Pepper-Studded Little Crispy Pork (Xiaosurou, 小酥肉)

Southwest (Sichuan, Yunnan)

Cured Pork Belly Stir-fry (Chao Larou, 炒腊肉)

Sichuan la rou

Deep Dive: Making Sichuan Wind-Cured Meats

Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 2: Smoking + Cooking

Sunning the la rou pork belly

Deep Dive: Making Sichuan Wind-Cured Meats

Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 1

Sichuan mala hot pot with beef tallow

Deep Dive: Making Chinese Hotpot and Drypot

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

Three Umami Dumplings by No Sweet Sour

Bao & Dumplings

No Sweet Sour: Three Umami Dumplings in Emerald Jade Wrappers (Sanxian Jiaozi, 三鲜饺子)

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