Plant

Tiger Skin Peppers (Hupi Qingjiao)

Poultry

Chengdu Taste’s Chengdu Fried Rice (Chaofan, 炒饭)

Restaurants, Travel & Interviews

San Gabriel Valley Sichuan Restaurants Part 2: Hot Dishes

Cold Dishes

San Gabriel Valley: Best Sichuan Cold Dishes in the U.S.?

Fish & Seafood

Mala Crawfish Boil (Mala Xiaolongxia, 麻辣小龙虾)

Miscellaneous

We’re in The (Awesome) Cleaver Quarterly

Poultry

Chongqing Chicken With Chilies (Laziji, 辣子鸡)

Miscellaneous

OMG, We’re a Finalist!: Please Vote for Us in Saveur Blog Awards

Plant

Sichuan Dry-Fried Green Beans (Ganbian Sijidou, 干煸四季豆)

Bao & Dumplings

Chengdu Zhongshuijiao (钟水饺): Fuzhi Soy Sauce and Chili Oil Dumpling

Plant

Roasted Potatoes in Chinese Black Bean Sauce

How to Cook With Dried Chilies

Making Hongyou #2: Crispy Shallot Chili Oil

Beef, Lamb & Game

Xinjiang Cumin Lamb (Ziran Yangrou, 孜然羊肉)

Miscellaneous

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

Lizhi Wei

Kung Pao Lotus Root (Gongbao Oupian, 宫保藕片)

Beef, Lamb & Game

Sichuan Water-Boiled Beef (Shuizhu Niurou, 水煮牛肉)