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

Plant

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

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)

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

Lizhi Wei | Litchi Flavor

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

Fish & Seafood

Dry-Braised Shrimp ft. Crispy Pork (Ganshaoxia, 干烧虾)