Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜) Part 2: Maintaining a Brine Long Term

How to Cook With Chinese Noodles

Easy Tomato Egg Noodles ft. Dried Knife-Cut Noodles

Dessert

Sichuan Pepper + Sesame Oil Fat-Washed Cocktail Recipes

Plant

How to Make Chinese Tea Eggs (Chayedan, 茶叶蛋)

Plant

Stir-Fried Yu Choy With Fermented Tofu (Furu Yu Choy)

How to Cook With Chinese Noodles

Wuhan Reganmian Hot Dry Noodles (热干面) ft. Dried Jianshui Alkaline Noodles

Poultry

Classic Chinese Steamed Egg (Zhengdan, 蒸蛋)

Vegetarian

Vegan Mapo Tofu: Chengdu Inspired! (麻婆豆腐)

Plant

Wood Ear Salad ft. Pickled Chili (Liangban Mu’er, 凉拌木耳)

Plant

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

Vegetarian

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

Vegetarian

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

Deep Dive: Making Chinese Pickles and Ferments

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

Plant

Spicy Daikon Carrot Salad (Liangban, 凉拌)

Vegetarian

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

Vegetarian

Gluten-Free Yuxiang Zucchini ft. Pickled Chili Sauce