Beef, Lamb & Game
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
Deep Dive: Making Chinese Hotpot and Drypot
Mala Dry Pot With Shrimp, Tofu and Pork Belly (Ganguo 干锅/Mala Xiangguo 麻辣香锅)
Deep Dive: Making Chinese Hotpot and Drypot
Sichuan Dry Pot With Chicken Wings and Shrimp (Ganguo Jichi Xia 干锅鸡翅虾)
Cold Dishes
Qianlong Cabbage (Qianlong Baicai, 乾隆白菜)
How to Cook With Douchi (Fermented Soybeans)
Cantonese Chicken With Black Bean Sauce (Douchi Ji, 豆豉鸡)
Restaurant Classics
Weeknight Hong Kong Clay Pot Rice (Bo Zai Fan, 煲仔饭)
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