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
How to Cook With Chinese Noodles
Yibin Fresh-Chili Beef Noodles (Shengjiao Niurou Mian, 生椒牛肉面)
Restaurant Classics
Chinese Master Stock: Sichuan Lushui (卤水) Recipe
Fish & Seafood
Green Sichuan Pepper Fish (Tengjiaoyu, 藤椒鱼)
Deep Dive: Making Chinese Pickles and Ferments
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)
Bao & Dumplings
Chasiubao (叉烧包) BBQ Pork Buns: From Scratch
Fish & Seafood