Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Cauliflower, Snap Peas and Bacon (Ganguo Caihua)

Beef, Lamb & Game

Mala Beef Jerky (Mala Niurougan): Inspired by Houston’s Mala Sichuan Bistro

How to Cook With Chinese Noodles

Introducing Zajiang Noodles (Zajiangmian, 杂酱面), Chengdu’s Favorite Noodle

Pork

Eddie Huang and Tianmianjiang Pork (Jing Jiang Rousi, 京酱肉丝)

Plant

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

Pork

Classic Shanghai Pork Belly: Hongshaorou (红烧肉), Red-Cooked Pork

Plant

Hot-and-Sour Eggplant (Suanla Liangban Qiezi)

Pork

Pork Rib Noodle Soup in Sichuan Broth (Paigu Mian)

Pork

Yuxiang Pork (Yuxiang Rousi, 鱼香肉丝)

Poultry

Sichuan Crispy Duck (Xiangsu Ya, 香酥鸭)

Poultry

Chongqing Chicken With Chilies (Laziji, 辣子鸡)

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

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