How to Cook With Doubanjiang (Pixian Bean Paste)

Sourcing Pixian Doubanjiang (Fermented Chili Bean Paste, 豆瓣酱)

Poultry

Jiaomaji (椒麻鸡) Cold Chicken in Sichuan Pepper-Scallion Oil

How to Cook With Huajiao (Sichuan Pepper)

Sourcing Huajiao (Sichuan Pepper, Sichuan Peppercorn)

How to Cook With Chinese Noodles

Sichuan Dandanmian ft. Yacai (Dandan Noodles, 担担面)

Miscellaneous

Dandan Noodles: A Judgement on My Motherhood

Restaurants, Travel & Interviews

Spice Shopping in Sichuan

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)

Miscellaneous

The Secret Chinese Menu, Now in Full View

How to Cook With Tianmianjiang (Sweet Wheat Paste)

Sourcing Tianmianjiang (Sweet Wheat Paste, 甜面酱)

Miscellaneous

Sourcing Weijing (MSG, 味精)

Restaurants, Travel & Interviews

Lotus Culinary Travel Hosts Andrew Zimmern for ‘Bizarre Foods’ Chengdu