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)

Plant

Sichuan Cucumber Three Ways: Hot-and-Sour, Mala and Sesame (Paihuanggua)

Plant

Hot-and-Sour Eggplant (Suanla Liangban Qiezi)

Poultry

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

Pork

Pork Rib Noodle Soup in Sichuan Broth (Paigu Mian)

Pork

Yuxiang Pork (Yuxiang Rousi, 鱼香肉丝)

Plant

Tiger Skin Peppers (Hupi Qingjiao)

Poultry

Chengdu Taste’s Chengdu Fried Rice (Chaofan, 炒饭)

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot Chicken (Ganguoji 干锅鸡/Mala Xiangguo 麻辣香锅)

Pork

Stir-Fried Bacon in Sichuan Bean Sauces (Chao Larou, 炒腊肉)

Fish & Seafood

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

Poultry

Chongqing Chicken With Chilies (Laziji, 辣子鸡)

Plant

Sichuan Dry-Fried Green Beans (Ganbian Sijidou, 干煸四季豆)

Bao & Dumplings

Chengdu Zhongshuijiao (钟水饺): Fuzhi Soy Sauce and Chili Oil Dumpling

How to Cook With Dried Chilies

Making Hongyou #2: Crispy Shallot Chili Oil