Southwest (Sichuan, Yunnan, Guizhou)

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

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)

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)