We studied with mainland Chinese chefs, read their cookbooks and ate their cooking ourselves to bring you these real-deal Chinese restaurant recipes, the way they’re made in China. Now you can recreate all the most familiar standards you were introduced to first in your Sichuan and Chinese eating journey: Mapo Tofu, Gongbao (“Kungpao”) Chicken, Dandan Noodles and more.
All Restaurant Classics
Restaurant Classics
Chinese Master Stock: Sichuan Lushui (卤水) Recipe
Fish & Seafood
Green Sichuan Pepper Fish (Tengjiaoyu, 藤椒鱼)
Southwest (Sichuan, Yunnan)
Sichuan Lacto-Fermented Pickles (Paocai, 泡菜) Part 2: Maintaining a Brine Long Term
How to Cook With Chinese Noodles
Sichuan Malatang Recipe: DIY Personal Hotpot
How to Cook With Chinese Noodles
Yangzhou Dazhu Gansi (Simmered Tofu Noodles, 大煮干丝) | Zoe Yang
Bao & Dumplings
Chasiubao (叉烧包) BBQ Pork Buns: From Scratch
Fish & Seafood
Stovetop Chongqing Kaoyu (烤鱼): Wanzhou Grilled Fish
How to Cook With Chinese Noodles
Spicy Cumin Beef on Knife-Cut Noodles (Ft. Dried Daoxiaomian)
How to Cook With Chinese Noodles