How to Cook With Chinese Noodles

Fujian Stir-Fried Rice Noodles (Chao Mifen, 炒米粉)

Beef, Lamb & Game

Xinjiang Lamb Pilaf (Yangrou Zhuafan, 羊肉抓饭)

Deep Dive: Making Chinese Hotpot and Drypot

Mala Dry Pot With Shrimp, Tofu and Pork Belly (Ganguo 干锅/Mala Xiangguo 麻辣香锅)

Deep Dive: Making Chinese Hotpot and Drypot

Sichuan Dry Pot With Chicken Wings and Shrimp (Ganguo Jichi Xia 干锅鸡翅虾)

Cold Dishes

Mouthwatering Sichuan Cold Chicken (Kou Shui Ji, 口水鸡)

Cold Dishes

Qianlong Cabbage (Qianlong Baicai, 乾隆白菜)

How to Cook With Douchi (Fermented Soybeans)

Cantonese Chicken With Black Bean Sauce (Douchi Ji, 豆豉鸡)

How to Cook With Douchi (Fermented Soybeans)

Hunan Pan-Fried Tofu With Black Bean Sauce (Jiaxiang Doufu,家乡豆腐)

How to Cook With Chinese Noodles

Southern Yunnan-Style Beef Noodle Soup (Niurou Mixian, 牛肉米线)

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, Guizhou)

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