Beef, Lamb & Game

Toothpick Lamb From a Sichuan Master Chef (Yaqian Yangrou, 牙签羊肉)

How to Cook With Chinese Noodles

Ma’s Sichuan Liangmian (四川凉面) Spicy Cold Noodles

How to Cook With Huajiao (Sichuan Pepper)

How to Grind Sichuan Pepper (Huajiao, 花椒)

Bao & Dumplings

Zuzu’s Savory Sichuan Zongzi (粽子)

Vegetarian

Vegan Mapo Tofu: Chengdu Inspired! (麻婆豆腐)

Plant

Wood Ear Salad ft. Pickled Chili (Liangban Mu’er, 凉拌木耳)

Pork

Pressure Cooker Sichuan Rice-Steamed Pork Ribs (Fenzhengrou, 粉蒸肉)

Plant

Sichuan Hand-Torn Cabbage Stir-Fry (Shousi Baicai, 手撕白菜)

How to Cook With Chinese Noodles

No Sweet Sour: Yunnan Small Pot Rice Noodles (Xiaoguo Mixian, 小锅米线)

Poultry

Sichuan Braised Chicken With Chestnut + Shiitake (Banli Shaoji, 板栗烧鸡)

Beef, Lamb & Game

Cooking with Pixian Doubanjiang: Erjie Tuding (二姐兔丁) Second Sister Rabbit Cubes

Vegetarian

Sichuan Hot and Sour Shredded Potato (Suanla Tudousi, 酸辣土豆丝)

Vegetarian

Sichuan’s Pickled Chili Crisp (Zhalajiao, 渣辣椒)

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch

Bao & Dumplings

Sichuan Chili Oil Wontons (Hongyou Chaoshou, 红油抄手)

Deep Dive: Making Sichuan Chili Oil

Sichuan Chili Oil Recipe ft. Caiziyou (Lajiaoyou, 辣椒油)