Bao & Dumplings

Nanjing’s Famous Duck Fat Shaobing (Yayou Shaobing, 鸭油烧饼)

Beef, Lamb & Game

Lanzhou-Style Lamb With Dipping Chilies and Spiced Chili Oil (Shouzhua Yangrou, 手抓羊肉)

Poultry

Sichuan Spicy Braised Chicken With Taro (Yuer Ji, 芋儿鸡)

Southwest (Sichuan, Yunnan)

Yunnan Stir-Fried Mushrooms With Sichuan Pepper Oil (Huajiao You Chao Pinggu; 花椒油炒平菇)

How to Cook With Yacai & Zhacai Pickles

Stir-Fried Pork Slivers With Pickled Mustard (Zhacai Rousi, 榨菜肉丝)

Deep Dive: Making Chinese Pickles and Ferments

Hunan Pickled Chilies With Garlic (Duojiao, 剁椒)

Fish & Seafood

Cantonese Ginger Scallion Lobster (Cong Jiang Chao Longxia, 葱姜炒龙虾)

How to Cook With Chinese Black Vinegars

Sweet-and-Sour Pickled Garlic (Tangcu Suan, 糖醋蒜)

Beef, Lamb & Game

Hui-Style Stir-Fried Beef With Pickles (Suancai Chao Niurou; 酸菜炒牛肉)

How to Cook With Chinese Noodles

Yibin Fresh-Chili Beef Noodles (Shengjiao Niurou Mian, 生椒牛肉面)

How to Cook With Chinese Noodles

Dad’s Sichuan Stir-Fried Noodles (Chaomian, 炒面)

How to Cook With Chinese Noodles

Jisi Liangmian (鸡丝凉面): Cold Noodles ft. Shredded Chicken

How to Cook With Chinese Noodles

Gansu Vegetarian Hand-Pulled Noodles (Chao Latiaozi, 炒拉条子)

Dessert

Sweet Corn Ice Cream

Plant

Heartbreak Jelly Noodles (Shangxin Liangfen, 伤心凉粉)

How to Cook With Yacai & Zhacai Pickles

Sichuan Stir-Fried Chicken With Yacai (Jimi Yacai, 鸡米芽菜)