Southwest (Sichuan, Yunnan, Guizhou)

Sichuan Salt-and-Pepper Shrimp (Jiaoyan Daxia, 椒盐大虾)

How to Cook With Chinese Noodles

Shanghai Scallion Oil Noodles (Congyou Banmian, 葱油拌面)

Vegetarian

Yunnan Stir-Fried Okra and Pressed Tofu (Qiukui Chao Doufugan,  秋葵炒豆腐干)

Hongyou Wei | Chili Oil Flavor

Three-Sliver Vegetable and Tofu Salad With Chili Oil Dressing (Hóngyóu Sānsī, 红油三丝)

Lizhi Wei | Litchi Flavor

Sichuan Pork and Vegetables Over Sizzling Crispy Rice (Guoba Roupian, 锅巴肉片)

Lizhi Wei | Litchi Flavor

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

Jiachang Wei | Homestyle Flavor

Homestyle Stir-Fried Beef and Celery (Qincai Niurousi, 芹菜牛肉丝）

Jiachang Wei | Homestyle Flavor

Sichuan Twice-Cooked Pork (Huiguo Rou, 回锅肉)

Plant

Yunnan Stir-Fried Lotus Root With Pickles (Suancai Chao Ou, 酸菜炒藕)

Mala Wei | Numbing-Spicy Flavor

Husband and Wife Lung Slices (Fuqi Feipian, 夫妻肺片)

Vegetarian

Dongbei Stir-Fried Eggplant, Potato and Bell Pepper (Di San Xian, 地三鲜)

Non-Spicy

Sichuan Sticky Rice With Cured Pork Belly (Jiumi Fan, 酒米饭)

Soups & Stews

Winter Melon Soup With Pork Ribs (Dong Gua Paigu Tang,冬瓜排骨汤 )

Soups & Stews

Fujianese Oyster and Tofu Soup (Haili Doufu Tang, 海蛎豆腐汤)

Restaurant Classics

Nanjing Roast Duck (Nanjing Kaoya,南京烤鸭)

How to Cook With Dried Chilies

Guizhou Chili Chicken (Guizhou Lazi Ji, 贵州辣子鸡)