Fish & Seafood

Cantonese Clams in Black Bean Sauce (Chizhi Chao Xian, 豉汁炒蜆)

Cold Dishes

Sichuan Beef With Tangerine Peel (Chenpi Niurou, 陈皮牛肉)

Deep Dive: Making Chinese BBQ

Sichuan Vegetable Shaokao (Kao Sucai, 烤素菜)

Cold Dishes

Sichuan Spicy Potato Salad (Liangban Tudou, 凉拌土豆)

Southwest (Sichuan, Yunnan)

Yunnan Grandma’s Potatoes (Laonai Yangyu, 老奶洋芋)

Plant

Sichuan Tangy Stir-Fried Cabbage (Culiu Baicai, 醋熘白菜)

Beef, Lamb & Game

Xinjiang Lamb Pilaf (Yangrou Zhuafan, 羊肉抓饭)

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Shrimp, Tofu and Pork Belly (Ganguo 干锅/Mala Xiangguo 麻辣香锅)

Deep Dive: Making Chinese Hotpot and Drypot

Sichuan Dry Pot With Chicken Wings and Shrimp (Ganguo Jichi Xia 干锅鸡翅虾)

Cold Dishes

Mouthwatering Sichuan Cold Chicken (Kou Shui Ji, 口水鸡)

Cold Dishes

Qianlong Cabbage (Qianlong Baicai, 乾隆白菜)

How to Cook With Douchi (Fermented Soybeans)

Hunan Pan-Fried Tofu With Black Bean Sauce (Jiaxiang Doufu,家乡豆腐)

Northeast

Dongbei Pork and Chestnut Stew (Dongbei Lizi Dun Rou, 东北栗子炖肉)

Restaurant Classics

Weeknight Hong Kong Clay Pot Rice (Bo Zai Fan, 煲仔饭)

Vegetarian

Sichuan-Style Stir-Fried Mung Bean Jelly (Chao Liangfen, 四川炒凉粉)

Southwest (Sichuan, Yunnan)

Yunnan-Style Quick-Cooked Pork With Scallions and Garlic Chives (Xiaochao Rou; 小炒肉)