Deep Dive: Making Sichuan Shaokao BBQ

Sichuan-Style Shaokao (Chinese BBQ, 烧烤)

Vegetarian

No Sweet Sour: Crunchy Lotus Root Salad (Liangban Cui Ou, 凉拌脆藕)

How to Cook With Chinese Noodles

Yibin Ranmian, 燃面 (Burning Noodles From Yibin, Sichuan)

Vegetarian

Gluten-Free Yuxiang Zucchini ft. Pickled Chili Sauce

Deep Dive: Making Chinese Pickles and Ferments

Making Sichuan Pickled Peppers (Paojiao, 泡椒)

Plant

Hand-Torn Flat Cabbage With Chinese Sausage and Garlic

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

How to Cook With Chinese Noodles

Chongqing Suanlafen (酸辣粉) Sour and Spicy Sweet Potato Noodles

Plant

Sichuan Fava Bean and Radish Noodle Salad

Beef, Lamb & Game

Sichuan Red-Braised Beef Noodle Soup (Hongshao Niurou Mian, 红烧牛肉面) Using the Instant Pot (or Not)

How to Cook With Chinese Noodles

Shaguo Mixian (砂锅米线) Yunnan Clay Pot Rice Noodles with Pork and Spicy Pickled Greens

Plant

Spicy Pickled Mustard Greens (Suancai) and the Food of Yunnan: A Q&A With Georgia Freedman

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)