Plant

Roasted Potatoes in Chinese Black Bean Sauce

Beef, Lamb & Game

Xinjiang Cumin Lamb (Ziran Yangrou, 孜然羊肉)

Miscellaneous

Meet Laoganma, “The Godmother”: China’s Best Chili Oils + Sauces

Fish & Seafood

Dry-Braised Shrimp ft. Crispy Pork (Ganshaoxia, 干烧虾)

Bao & Dumplings

Steamed Bao (Foldover Buns, Guabao, 割包)

How to Cook With Dried Chilies

Making Chili Oil the Easy Way

Vegetarian

Sichuan Yuxiang Eggplant (Yuxiang Qiezi, 鱼香茄子)

How to Cook With Huajiao (Sichuan Pepper)

Sourcing Huajiao (Sichuan Pepper, Sichuan Peppercorn)

How to Cook With Chinese Black Vinegars

Sourcing Zhenjiang Vinegar (Chinkiang Vinegar)

How to Cook With Yacai & Zhacai Pickles

Sourcing Yibin Suimiyacai (Preserved Mustard Greens, 芽菜)

How to Cook With Tianmianjiang (Sweet Wheat Paste)

Sourcing Tianmianjiang (Sweet Wheat Paste, 甜面酱)

Miscellaneous

A Reading List on MSG (Weijing, 味精)