Pork

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

Beef, Lamb & Game

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

How to Cook With Chinese Noodles

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

How to Cook With Huajiao (Sichuan Pepper)

How to Grind Sichuan Pepper (Huajiao, 花椒)

Bao & Dumplings

Zuzu’s Savory Sichuan Zongzi (粽子)

Vegetarian

Vegan Mapo Tofu: Chengdu Inspired! (麻婆豆腐)

Plant

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

Poultry

Sichuan Braised Chicken with Chestnut + Shiitake (Banli Shaoji, 板栗烧鸡)

Beef, Lamb & Game

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

Vegetarian

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

Plant

Spicy Daikon Carrot Salad (Liangban, 凉拌)

Bao & Dumplings

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

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 Chinese Hotpot and Drypot

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

Vegetarian

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