Non-Spicy

Sichuan Sticky Rice With Cured Pork Belly (Jiumi Fan, 酒米饭)

Soups & Stews

Fujianese Oyster and Tofu Soup (Haili Doufu Tang, 海蛎豆腐汤)

Cold Dishes

Hunan-Style Eggplant-Century Egg Dip (Leijiao Pidan Qiezi, 擂椒皮蛋茄子)

How to Cook With Dried Chilies

Guizhou Chili Chicken (Guizhou Lazi Ji, 贵州辣子鸡)

Beef, Lamb & Game

Five-Spice Beef (Wuxiang Niurou, 五香牛肉)

Beef, Lamb & Game

Uyghur Roast Lamb (Kao Yang Tui, 烤羊腿) From Anna Ansari’s ‘Silk Roads’

Bao & Dumplings

Xi’an Chinese Hamburger (Roujiamo 西安肉夹馍)

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)