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)

Fish & Seafood

Water-Boiled Fish With Tofu (Shuizhuyu, 水煮鱼)

Non-Spicy

All-Purpose Pork and Pickled Green Bean Stir-fry (Roumo Jiangdou)

Poultry

Chongqing Chicken Like It’s Made in Chongqing

Restaurants, Travel & Interviews

Paocai to the People: At Chengdu Restaurants, Free Homemade Pickles Are Standard | Jordan Porter

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Cauliflower, Snap Peas and Bacon (Ganguo Caihua)

Beef, Lamb & Game

Mala Beef Jerky (Mala Niurougan): Inspired by Houston’s Mala Sichuan Bistro

How to Cook With Chinese Noodles

Introducing Zajiang Noodles (Zajiangmian, 杂酱面), Chengdu’s Favorite Noodle

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)

Poultry

Sichuan Crispy Duck (Xiangsu Ya, 香酥鸭)