Deep Dive: Making Sichuan Wind-Cured Meats

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

Deep Dive: Making Chinese Hotpot and Drypot

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

Bao & Dumplings

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

Fish & Seafood

Clams in Soy Sauce and Sichuan Pepper Oil Broth

Plant

Hand-Torn Flat Cabbage With Chinese Sausage and Garlic

Fish & Seafood

Sichuan Wok-Fried Fish in Chili Bean Sauce (Douban Yu, 豆瓣鱼)

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

Fish & Seafood

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

Fish & Seafood

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

Poultry

Chongqing Chicken Like It’s Made in Chongqing

Beef, Lamb & Game

Mala Beef Jerky (Mala Niurougan): Inspired by Houston’s Mala Sichuan Bistro

Pork

Classic Shanghai Pork Belly: Hongshaorou (红烧肉), Red-Cooked Pork

Poultry

Chongqing Chicken With Chilies (Laziji, 辣子鸡)

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