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)

Restaurants, Travel & Interviews

Why You Need ‘The Food of Sichuan’: A Q&A With Fuchsia Dunlop

How to Cook With Chinese Noodles

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

Plant

Roasted Chili Eggplant (Shaojiao Qiezi, 烧椒茄子) From Chengdu’s Ying Garden

Pork

Yuxiang Pork (Yuxiang Rousi, 鱼香肉丝)

Plant

Kung Pao Lotus Root (Gongbao Oupian, 宫保藕片)