Pork

Sichuan Red-Braised Ribs and Radish (Hongshao Paigu, 红烧排骨)

How to Cook With Chinese Noodles

Sichuan Sesame Noodles in “Strange Flavor” Sauce (Guaiweimian, 怪味面)

How to Cook With Chinese Noodles

Chongqing Suanlafen (酸辣粉) Sour and Spicy Sweet Potato Noodles

Poultry

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

Beef, Lamb & Game

Sichuan Red-Braised Beef Noodle Soup (Hongshao Niurou Mian, 红烧牛肉面) Using the Instant Pot (or Not)

Chinese New Year

Sichuan Spareribs With Mala BBQ Sauce (Mala Paigu): Cooking With Grace Young

Plant

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

Plant

Cooking With Laoganma: Spicy Chili Crisp Potato Salad (Liangban Tudou, 凉拌土豆)

Fish & Seafood

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

How to Cook With Chinese Noodles

Introducing Zajiang Noodles (Zajiangmian, 杂酱面), Chengdu’s Favorite Noodle

Pork

Eddie Huang and Tianmianjiang Pork (Jing Jiang Rousi, 京酱肉丝)

Pork

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

Plant

Hot-and-Sour Eggplant (Suanla Liangban Qiezi)

Poultry

Cooking With The Godmother: Laoganma Black Bean Chicken

Poultry

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

Plant

Tiger Skin Peppers (Hupi Qingjiao)