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

Vegetarian

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

Vegetarian

Gluten-Free Yuxiang Zucchini ft. Pickled Chili Sauce

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)

Plant

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

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