Poultry

Zhuang-Style Beer-Stewed Duck From Eastern Yunnan (Huangjiong Ya, 黄炯鸭)

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 Chinese Black Vinegars

Sweet-and-Sour Pickled Garlic (Tangcu Suan, 糖醋蒜)

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)

Poultry

Popcorn Chicken With Salted Egg Yolk Sauce (Xian Su Ji, 咸酥鸡)

Pork

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

How to Cook With Chinese Noodles

Chinese Sausage and Fermented Tofu Carbonara

Fish & Seafood

Stovetop Chongqing Kaoyu (烤鱼): Wanzhou Grilled Fish

Poultry

Sichuan Vinegar Chicken (Culiuji, 醋溜鸡)

Pork

Ants Climbing a Tree (Mayi Shangshu, 蚂蚁上树)

Pork

Homestyle Suanni Bairou (蒜泥白肉): Sichuan Garlic Pork

How to Cook With Chinese Noodles

No Sweet Sour: Yunnan Small Pot Rice Noodles (Xiaoguo Mixian, 小锅米线)

Deep Dive: Making Sichuan Chili Oil

Aromatic Sichuan Chili Oil (Xiangla Hongyou, 香辣红油)

Vegetarian

Sichuan Hot and Sour Shredded Potato (Suanla Tudousi, 酸辣土豆丝)

Dessert

Snow Fungus Jujube Dessert Soup (Yin’er Tang, 银耳汤)