Deep Dive: Making Chinese Hotpot and Drypot

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

Deep Dive: Making Chinese BBQ

Sichuan-Style Shaokao (Chinese BBQ, 烧烤)

Vegetarian

No Sweet Sour: Crunchy Lotus Root Salad (Liangban Cui Ou, 凉拌脆藕)

How to Cook With Chinese Noodles

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

Pork

Sichuan Red-Braised Ribs and Radish (Hongshao Paigu, 红烧排骨)

Fish & Seafood

Sichuan Wok-Fried Fish in Chili Bean Sauce (Douban Yu, 豆瓣鱼)

Beef, Lamb & Game

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

Beef, Lamb & Game

Cooking With Pixian Doubanjiang: Sichuan Sauce for Stir-Fry

Fish & Seafood

Chongqing Lobster With Chilies (Lazi Longxia, 辣子龙虾)

Fish & Seafood

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

Poultry

Chongqing Chicken Like It’s Made in Chongqing

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Cauliflower, Snap Peas and Bacon (Ganguo Caihua)

Beef, Lamb & Game

Mala Beef Jerky (Mala Niurougan): Inspired by Houston’s Mala Sichuan Bistro

How to Cook With Chinese Noodles

Introducing Zajiang Noodles (Zajiangmian, 杂酱面), Chengdu’s Favorite Noodle

Poultry

Gongbao Chicken With Cashews (Gongbao Jiding, 宫保鸡丁)

Fish & Seafood

Mala Crawfish Boil (Mala Xiaolongxia, 麻辣小龙虾)