Pork

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

Plant

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

How to Cook With Chinese Noodles

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

How to Cook With Chinese Noodles

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

Beef, Lamb & Game

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

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)

Deep Dive: Making Chinese Pickles and Ferments

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

Bao & Dumplings

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

Deep Dive: Making Sichuan Chili Oil

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

Deep Dive: Making Chinese Hotpot and Drypot

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

Pork

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

Southwest (Sichuan, Yunnan)

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

Deep Dive: Making Sichuan Wind-Cured Meats

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

How to Cook With Chinese Noodles

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

Deep Dive: Making Chinese Hotpot and Drypot

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