How to Cook With Dried Chilies

Making Chili Oil the Easy Way

Pork

Pork, Green Pepper and Potato Stir-Fry (Qingjiao Tudou Rousi, 青椒土豆肉丝)

Fish & Seafood

Good-Luck Fish Head Recipe (Kaimenhong Yutou, 开门红鱼头)

Vegetarian

Sichuan Yuxiang Eggplant (Yuxiang Qiezi, 鱼香茄子)

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

A Reading List on MSG (Weijing, 味精)

Restaurants, Travel & Interviews

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