Restaurant Classics

Chinese Master Stock: Sichuan Lushui (卤水) Recipe

Fish & Seafood

Green Sichuan Pepper Fish (Tengjiaoyu, 藤椒鱼)

Deep Dive: Making Chinese Hotpot and Drypot

Guizhou Hot and Sour Tomato Hotpot (Suantang, 酸汤): Zoe Yang

Deep Dive: Making Chinese Hotpot and Drypot

Hainan Coconut Chicken Hotpot (Yeziji, 椰子鸡)

Deep Dive: Making Chinese Pickles and Ferments

DIY Salted Duck Egg Recipe + Golden Sand Corn: Zoe Yang

Plant

Fresh and Pickled Long Bean Stir-Fry

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜) Part 2: Maintaining a Brine Long Term

Plant

Foolproof Sichuan Tofu Pudding (Douhua, 豆花)

Bao & Dumplings

Fuchsia Dunlop’s Xi’an Beef Potstickers (Guotie, 锅贴)

Fish & Seafood

Fish Vendor’s Shanghai Smoked Fish (Xunyu, 熏鱼) | Zoe Yang

Pork

Jiujiu’s Sichuan Tangcu Paigu (Sweet and Sour Spareribs, 糖醋排骨)

How to Cook With Chinese Noodles

Mapo Eggplant Noodles ft. Dried Knife-Cut Noodles

How to Cook With Chinese Noodles

Easy Tomato Egg Noodles ft. Dried Knife-Cut Noodles

How to Cook With Chinese Noodles

Sichuan Malatang Recipe: DIY Personal Hotpot

How to Cook With Chinese Noodles

Yangzhou Dazhu Gansi (Simmered Tofu Noodles, 大煮干丝)

Pork

Healing Century Egg and Pork Congee (Pidan Shourou Zhou, 皮蛋瘦肉粥)