Fish & Seafood

Water-Boiled Fish With Tofu (Shuizhuyu, 水煮鱼)

Non-Spicy

All-Purpose Pork and Pickled Green Bean Stir-fry (Roumo Jiangdou)

Poultry

Chongqing Chicken Like It’s Made in Chongqing

Restaurants, Travel & Interviews

Paocai to the People: At Chengdu Restaurants, Free Homemade Pickles Are Standard | Jordan Porter

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)

Pork

Stir-Fried Bacon in Sichuan Bean Sauces (Chao Larou, 炒腊肉)

Poultry

Chongqing Chicken With Chilies (Laziji, 辣子鸡)