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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)

Poultry

Sichuan Spicy Braised Chicken With Taro (Yuer Ji, 芋儿鸡)

How to Cook With Yacai & Zhacai Pickles

Stir-Fried Pork Slivers With Pickled Mustard (Zhacai Rousi, 榨菜肉丝)

Deep Dive: Making Chinese Pickles and Ferments

Hunan Pickled Chilies With Garlic (Duojiao, 剁椒)

Beef, Lamb & Game

Hui-Style Stir-Fried Beef With Pickles (Suancai Chao Niurou; 酸菜炒牛肉)

How to Cook With Yacai & Zhacai Pickles

Sichuan Stir-Fried Chicken With Yacai (Jimi Yacai, 鸡米芽菜)

Poultry

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

Restaurant Classics

Chinese Master Stock: Sichuan Lushui (卤水) Recipe

Fish & Seafood

Green Sichuan Pepper Fish (Tengjiaoyu, 藤椒鱼)

Recipe Index

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Fish & Seafood

Fish Vendor’s Shanghai Smoked Fish (Xunyu, 熏鱼) | Zoe Yang

How to Cook With Chinese Noodles

Sichuan Malatang Recipe: DIY Personal Hotpot

Pork

Beer-Braised Pork Trotters (Zhuti, 猪蹄) ft. Dried Tofu Skin