Plant

Sichuan Dry-Fried Green Beans (Ganbian Sijidou, 干煸四季豆)

Bao & Dumplings

Chengdu Zhongshuijiao (钟水饺): Fuzhi Soy Sauce and Chili Oil Dumpling

How to Cook With Dried Chilies

Making Hongyou #2: Crispy Shallot Chili Oil

Beef, Lamb & Game

Xinjiang Cumin Lamb (Ziran Yangrou, 孜然羊肉)

Lizhi Wei | Litchi Flavor

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

Fish & Seafood

Dry-Braised Shrimp ft. Crispy Pork (Ganshaoxia, 干烧虾)

Plant

Making Lajiaojiang Using Vinegar (Hot Pickled Chili Sauce)

Beef, Lamb & Game

The Queen of Mapo Doufu Recipes (Mapo Tofu)

Beef, Lamb & Game

Sichuan Hot and Spicy Beef (Xiangla Feiniu, 香辣肥牛)

How to Cook With Dried Chilies

Making Chili Oil the Easy Way

Pork

Pork, Green Pepper and Potato Stir-Fry (Qingjiao Tudou Rousi, 青椒土豆肉丝)

Fish & Seafood

Good-Luck Fish Head Recipe (Kaimenhong Yutou, 开门红鱼头)

Vegetarian

Sichuan Yuxiang Eggplant (Yuxiang Qiezi, 鱼香茄子)

How to Cook With Chinese Noodles

Sichuan Dan Dan Mian ft. Yacai (Dan Dan Noodles, 担担面)

How to Cook With Yacai & Zhacai Pickles

Sourcing Yibin Suimiyacai (Preserved Mustard Greens, 芽菜)

How to Cook With Tianmianjiang (Sweet Wheat Paste)

Sourcing Tianmianjiang (Sweet Wheat Paste, 甜面酱)