Miscellaneous

DIY Mala Hotpot Scented Candle | Zoe Yang

Restaurants, Travel & Interviews

Why You Need ‘The Food of Sichuan’: A Q&A With Fuchsia Dunlop

Restaurants, Travel & Interviews

Chengdu Market Report: Spring in the Land of Abundance | Jordan Porter

Plant

Spicy Pickled Mustard Greens (Suancai) and the Food of Yunnan: A Q&A With Georgia Freedman

Plant

Roasted Chili Eggplant (Shaojiao Qiezi, 烧椒茄子) from Chengdu’s Ying Garden

Restaurants, Travel & Interviews

How to Do Hotpot the Sichuan Way (Mala Huoguo, 麻辣火锅) | Jordan Porter

Miscellaneous

The Mala Project Is Now ‘The Mala Market Blog’

Miscellaneous

You Cooked It!: Sichuan Dishes by Our Readers and Shoppers

Restaurants, Travel & Interviews

Paocai to the People: At Chengdu Restaurants, Free Homemade Pickles Are Standard | Jordan Porter

Beef, Lamb & Game

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

Restaurants, Travel & Interviews

Chengdu Noodles: Above and Beyond Dandanmian | Jordan Porter

Restaurants, Travel & Interviews

L.A.’s Chengdu Taste Spreads the Sichuan Love

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.?

Miscellaneous

We’re in The (Awesome) Cleaver Quarterly

Miscellaneous

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