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)

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)