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)

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)

Fish & Seafood

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