Deep Dive: Making Sichuan Chili Oil

Sichuan Chili Oil Recipe ft. Caiziyou (Lajiaoyou, 辣椒油)

Southwest (Sichuan, Yunnan)

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

Deep Dive: Making Chinese Hotpot and Drypot

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

Vegetarian

No Sweet Sour: Crunchy Lotus Root Salad (Liangban Cui Ou, 凉拌脆藕)

How to Cook With Chinese Noodles

Yibin Ranmian, 燃面 (Burning Noodles From Yibin, Sichuan)

Plant

Hand-Torn Flat Cabbage With Chinese Sausage and Garlic

Poultry

Xinjiang Big Plate Chicken (Dapanji, 大盘鸡) | Sarah Ting-Ting Hou

Plant

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

Beef, Lamb & Game

Cooking With Pixian Doubanjiang: Sichuan Sauce for Stir-Fry

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

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Cauliflower, Snap Peas and Bacon (Ganguo Caihua)

Beef, Lamb & Game

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

Plant

Sichuan Cucumber Three Ways: Hot-and-Sour, Mala and Sesame (Paihuanggua)

Poultry

Gongbao Chicken With Cashews (Gongbao Jiding, 宫保鸡丁)