Pork

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

How to Cook With Chinese Noodles

Sichuan Sesame Noodles in “Strange Flavor” Sauce (Guaiweimian, 怪味面)

Fish & Seafood

Cooking With Pixian Doubanjiang: Wok-Fried Fish in Chili Bean Sauce

Pork

Sichuanish BBQ: Crispy Sichuan-Pepper Pulled Pork

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)

Chinese New Year

Sichuan Spareribs With Mala BBQ Sauce (Mala Paigu): Cooking With Grace Young

How to Cook With Doubanjiang (Pixian Bean Paste)

Cooking With Pixian Doubanjiang: Sichuan Sauce for Grilling & Roasting

Beef, Lamb & Game

Cooking With Pixian Doubanjiang: Sichuan Sauce for Stir-Fry

Plant

Roasted Chili Eggplant (Shaojiao Qiezi, 烧椒茄子) from Chengdu’s Ying Garden

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)

How to Cook With Chinese Noodles

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

Pork

Eddie Huang and Tianmianjiang Pork (Jing Jiang Rousi, 京酱肉丝)