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Home / Restaurant Classics / Page 2

Restaurant Classics

Pork

Jiujiu’s Sichuan Tangcu Paigu (Sweet and Sour Spareribs, 糖醋排骨)

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)

Pork

Beer-Braised Pork Trotters (Zhuti, 猪蹄) ft. Dried Tofu Skin

Plant

How to Make Chinese Tea Eggs (Chayedan, 茶叶蛋)

Bao & Dumplings

Chasiubao (叉烧包) BBQ Pork Buns: From Scratch

Sichuan Steamed Pork Belly With Yacai

Pork

Sichuan Steamed Pork Belly ft. Yacai (Xianshaobai, 咸烧白)

Fish & Seafood

Stovetop Chongqing Kaoyu (烤鱼): Wanzhou Grilled Fish

Dongpo Pork

Pork

Ode to Dongpo Pork (东坡肉)

Spicy cumin beef on knife-cut noodles

How to Cook With Chinese Noodles

Spicy Cumin Beef on Knife-Cut Noodles (Ft. Dried Daoxiaomian)

tossed reganmian in ceramic bowl

How to Cook With Chinese Noodles

Wuhan Reganmian Hot Dry Noodles (热干面) ft. Dried Jianshui Alkaline Noodles

Shaoxing Drunken Chicken

Poultry

Shaoxing Drunken Chicken (Zuiji, 醉鸡)

Fish & Seafood

One-Pot Weeknight Suancaiyu (酸菜鱼): Pickled Mustard-Green Fish Stew

Pork

Homestyle Suanni Bairou (蒜泥白肉): Sichuan Garlic Pork

Toothpick Lamb From a Sichuan Master Chef

Beef, Lamb & Game

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

sichuan chili oil liangmian in white porcelain dish with black backdrop

How to Cook With Chinese Noodles

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

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