Pork

Pressure Cooker Sichuan Rice-Steamed Pork Ribs (Fenzhengrou, 粉蒸肉)

Plant

Sichuan Hand-Torn Cabbage Stir-Fry (Shousi Baicai, 手撕白菜)

Deep Dive: Making Sichuan Chili Oil

Aromatic Sichuan Chili Oil (Xiangla Hongyou, 香辣红油)

Vegetarian

Sichuan Hot and Sour Shredded Potato (Suanla Tudousi, 酸辣土豆丝)

Vegetarian

Sichuan’s Pickled Chili Crisp (Zhalajiao, 渣辣椒)

Dessert

Baked Niangao (年糕) Sticky Rice Cake

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch

Dessert

Snow Fungus Jujube Dessert Soup (Yin’er Tang, 银耳汤)

Plant

Spicy Daikon Carrot Salad (Liangban, 凉拌)

Deep Dive: Making Sichuan Chili Oil

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

Deep Dive: Making Chinese Hotpot and Drypot

No Sweet Sour: Yunnan Mushroom Hotpot (Huoguo, 火锅)

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)

Fish & Seafood

Clams in Soy Sauce and Sichuan Pepper Oil Broth

How to Cook With Chinese Noodles

No Sweet Sour: Yunnan Liang Mixian (Cold Rice Noodles, 凉米线)

Deep Dive: Making Sichuan Shaokao BBQ

Sichuan-Style Shaokao (Chinese BBQ, 烧烤)