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)

Poultry

Popcorn Chicken With Salted Egg Yolk Sauce (Xian Su Ji, 咸酥鸡)

Fish & Seafood

Salt and Pepper Squid ft. Sichuan Dipping Chilies (Jiaoyan Youyu, 椒盐鱿鱼)

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)