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Home / Restaurant Classics / Page 3

Restaurant Classics

Pork

Pressure Cooker Sichuan Rice-Steamed Pork Ribs (Fenzhengrou, 粉蒸肉)

white dish with stirfried cabbage piled high

Plant

Sichuan Hand-Torn Cabbage Stir-Fry (Shousi Baicai, 手撕白菜)

Steak Chow Fun

How to Cook With Chinese Noodles

Cantonese Beef Chow Fun (Ft. Dried Ho Fun Noodles)

Xiaoguo Mixian

How to Cook With Chinese Noodles

No Sweet Sour: Yunnan Small Pot Rice Noodles (Xiaoguo Mixian, 小锅米线)

Sichuan cold rabbit

Beef, Lamb & Game

Cooking with Pixian Doubanjiang: Erjie Tuding (二姐兔丁) Second Sister Rabbit Cubes

aromatic chili oil in glass sealed jar

Deep Dive: Making Sichuan Chili Oil

Aromatic Sichuan Chili Oil (Xiangla Hongyou, 香辣红油)

Vegetarian

Sichuan Hot and Sour Shredded Potato (Suanla Tudousi, 酸辣土豆丝)

Sichuan pao cai naturally fermented pickles

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch

Hongyou chaoshou

Bao & Dumplings

Sichuan Chili Oil Wontons (Hongyou Chaoshou, 红油抄手)

a white porcelain jar with chili oil in it with a metal spoonful of the chili oil and a bottle of caiziyou oil in the background

Deep Dive: Making Sichuan Chili Oil

Sichuan Chili Oil Recipe ft. Caiziyou (Lajiaoyou, 辣椒油)

yunnan mushroom hot pot

Deep Dive: Making Chinese Hotpot and Drypot

No Sweet Sour: Yunnan Mushroom Hotpot (Huoguo, 火锅)

Little Crispy Pork (Xiao Su Rou)

Pork

Sichuan Pepper-Studded Little Crispy Pork (Xiaosurou, 小酥肉)

Southwest (Sichuan, Yunnan)

Cured Pork Belly Stir-fry (Chao Larou, 炒腊肉)

Sichuan la rou

Deep Dive: Making Sichuan Wind-Cured Meats

Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 2: Smoking + Cooking

Suanla mian

How to Cook With Chinese Noodles

No Sweet Sour: Kunming Sour and Spicy Noodles (Suanlamian, 酸辣面)

Sichuan mala hot pot with beef tallow

Deep Dive: Making Chinese Hotpot and Drypot

Sichuan Mala Hotpot, From Scratch (Mala Huoguo With Tallow Broth)

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