Deep Dive: Making Chinese Pickles and Ferments

Making Sichuan Pickled Peppers (Paojiao, 泡椒)

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

Plant

Sichuan Fava Bean and Radish Noodle Salad

Plant

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

Plant

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

Plant

Hot-and-Sour Eggplant (Suanla Liangban Qiezi)

Plant

Roasted Potatoes in Chinese Black Bean Sauce

How to Cook With Dried Chilies

Making Hongyou #2: Crispy Shallot Chili Oil

Plant

Kung Pao Lotus Root (Gongbao Oupian, 宫保藕片)

Plant

Making Lajiaojiang Using Vinegar (Hot Pickled Chili Sauce)

Bao & Dumplings

Steamed Bao (Foldover Buns, Guabao, 割包)

Plant

Technique for Stir-Frying Greens: Or How to Feed a Chinese Girl in America

How to Cook With Dried Chilies

Making Chili Oil the Easy Way

Vegetarian

Sichuan Yuxiang Eggplant (Yuxiang Qiezi, 鱼香茄子)