Southwest (Sichuan, Yunnan)

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜) Part 2: Maintaining a Brine Long Term

Plant

Foolproof Sichuan Tofu Pudding (Douhua, 豆花)

Pork

Jiujiu’s Sichuan Tangcu Paigu (Sweet and Sour Spareribs, 糖醋排骨)

How to Cook With Chinese Noodles

Mapo Eggplant Noodles ft. Dried Knife-Cut Noodles

How to Cook With Chinese Noodles

Sichuan Malatang Recipe: DIY Personal Hotpot

Pork

Sichuan Steamed Pork Belly ft. Yacai (Xianshaobai, 咸烧白)

Fish & Seafood

Stovetop Chongqing Kaoyu (烤鱼): Wanzhou Grilled Fish

Poultry

Sichuan Vinegar Chicken (Culiuji, 醋溜鸡)

Fish & Seafood

One-Pot Weeknight Suancaiyu (酸菜鱼): Pickled Mustard-Green Fish Stew

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

Wood Ear Salad ft. Pickled Chili (Liangban Mu’er, 凉拌木耳)