Poultry

Sichuan Spicy Braised Chicken With Taro (Yuer Ji, 芋儿鸡)

Southwest (Sichuan, Yunnan)

Yunnan Stir-Fried Mushrooms With Sichuan Pepper Oil (Huajiao You Chao Pinggu; 花椒油炒平菇)

How to Cook With Yacai & Zhacai Pickles

Stir-Fried Pork Slivers With Pickled Mustard (Zhacai Rousi, 榨菜肉丝)

Beef, Lamb & Game

Hui-Style Stir-Fried Beef With Pickles (Suancai Chao Niurou; 酸菜炒牛肉)

How to Cook With Chinese Noodles

Yibin Fresh-Chili Beef Noodles (Shengjiao Niurou Mian, 生椒牛肉面)

How to Cook With Chinese Noodles

Dad’s Sichuan Stir-Fried Noodles (Chaomian, 炒面)

How to Cook With Chinese Noodles

Jisi Liangmian (鸡丝凉面): Cold Noodles ft. Shredded Chicken

Plant

Heartbreak Jelly Noodles (Shangxin Liangfen, 伤心凉粉)

How to Cook With Yacai & Zhacai Pickles

Sichuan Stir-Fried Chicken With Yacai (Jimi Yacai, 鸡米芽菜)

Fish & Seafood

Salt and Pepper Squid ft. Sichuan Dipping Chilies (Jiaoyan Youyu, 椒盐鱿鱼)

Restaurant Classics

Chinese Master Stock: Sichuan Lushui (卤水) Recipe

Fish & Seafood

Green Sichuan Pepper Fish (Tengjiaoyu, 藤椒鱼)

Deep Dive: Making Chinese Hotpot and Drypot

Guizhou Hot and Sour Tomato Hotpot (Suantang, 酸汤): Zoe Yang

Deep Dive: Making Chinese Pickles and Ferments

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)