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)

How to Cook With Chinese Noodles

No Sweet Sour: Yunnan Liang Mixian (Cold Rice Noodles, 凉米线)

How to Cook With Chinese Noodles

Yibin Ranmian, 燃面 (Burning Noodles From Yibin, Sichuan)

How to Cook With Chinese Noodles

Chongqing Suanlafen (酸辣粉) Sour and Spicy Sweet Potato Noodles

Poultry

Xinjiang Big Plate Chicken (Dapanji, 大盘鸡) | Sarah Ting-Ting Hou

Beef, Lamb & Game

Sichuan Red-Braised Beef Noodle Soup (Hongshao Niurou Mian, 红烧牛肉面) Using the Instant Pot (or Not)

How to Cook With Chinese Noodles

Shaguo Mixian (砂锅米线) Yunnan Clay Pot Rice Noodles with Pork and Spicy Pickled Greens

Fish & Seafood

Water-Boiled Fish With Tofu (Shuizhuyu, 水煮鱼)