Jiachang Wei

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

Jiachang Wei

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

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

Non-Spicy

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

How to Cook With Dried Chilies

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

How to Cook With Douchi (Fermented Soybeans)

Sichuan Salt-Fried Pork (Yan Jian Rou, 盐煎肉)

How to Cook With Chinese Noodles

Yunnan Cold Rice Noodle Salad (Liangban Mixian, 凉拌米线,)

How to Cook With Chinese Noodles

Yunnan Rice Noodles With Tofu (Douhua Mixian, 豆花米线)

Cold Dishes

Sichuan Beef With Tangerine Peel (Chenpi Niurou, 陈皮牛肉)

How to Cook With Chinese Spices

Yunnan Summer Squash Stewed With Black Cardamom (Caoguo Men Xiaogua, 草果焖小瓜)

Deep Dive: Making Chinese BBQ

Sichuan Vegetable Shaokao (Kao Sucai, 烤素菜)

Cold Dishes

Sichuan Spicy Potato Salad (Liangban Tudou, 凉拌土豆)

Southwest (Sichuan, Yunnan)

Yunnan Grandma’s Potatoes (Laonai Yangyu, 老奶洋芋)

Plant

Sichuan Tangy Stir-Fried Cabbage (Culiu Baicai, 醋熘白菜)

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Shrimp, Tofu and Pork Belly (Ganguo 干锅/Mala Xiangguo 麻辣香锅)