How to Cook With Chinese Noodles

Chongqing Blanket Noodles With Stewed Beef (Niurou Pugaimian, 牛肉铺盖面)

Fish & Seafood

Hong Kong Typhoon Shelter Crab (Bifengtang Chao Xie, 避風塘炒蟹 )

Northeast

Dongbei Pork and Chestnut Stew (Dongbei Lizi Dun Rou, 东北栗子炖肉)

Restaurant Classics

Weeknight Hong Kong Clay Pot Rice (Bo Zai Fan, 煲仔饭)

Poultry

Zhuang-Style Beer-Stewed Duck From Eastern Yunnan (Huangjiong Ya, 黄炯鸭)

Vegetarian

Sichuan-Style Stir-Fried Mung Bean Jelly (Chao Liangfen, 四川炒凉粉)

Southwest (Sichuan, Yunnan)

Yunnan-Style Quick-Cooked Pork With Scallions and Garlic Chives (Xiaochao Rou; 小炒肉)

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)