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)

Fish & Seafood

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

Plant

Making Lajiaojiang Using Vinegar (Hot Pickled Chili Sauce)

Beef, Lamb & Game

The Queen of Mapo Doufu Recipes (Mapo Tofu)

Bao & Dumplings

Steamed Bao (Foldover Buns, Guabao, 割包)

Poultry

Chinese Golden Chicken Stew (Huangmenji, 黄焖鸡)

Plant

Technique for Stir-Frying Greens: Or How to Feed a Chinese Girl in America

Beef, Lamb & Game

Sichuan Hot and Spicy Beef (Xiangla Feiniu, 香辣肥牛)

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)