Poultry

Sichuan Vinegar Chicken (Culiuji, 醋溜鸡)

Poultry

Shaoxing Drunken Chicken (Zuiji, 醉鸡)

Fish & Seafood

One-Pot Weeknight Suancaiyu (酸菜鱼): Pickled Mustard-Green Fish Stew

Pork

Ants Climbing a Tree (Mayi Shangshu, 蚂蚁上树)

Pork

Homestyle Suanni Bairou (蒜泥白肉): Sichuan Garlic Pork

Beef, Lamb & Game

Toothpick Lamb From a Sichuan Master Chef (Yaqian Yangrou, 牙签羊肉)

How to Cook With Chinese Noodles

Ma’s Sichuan Liangmian (四川凉面) Spicy Cold Noodles

How to Cook With Huajiao (Sichuan Pepper)

How to Grind Sichuan Pepper (Huajiao, 花椒)

Bao & Dumplings

Zuzu’s Savory Sichuan Zongzi (粽子)

Bao & Dumplings

Changzhou’s Small Foot Zongzi (Xiaojiao Zongzi, 小脚粽子)

Bao & Dumplings

Danjiao (蛋饺) Egg Dumplings ft. Pork and Ramps

Vegetarian

Vegan Mapo Tofu: Chengdu Inspired! (麻婆豆腐)

Plant

Wood Ear Salad ft. Pickled Chili (Liangban Mu’er, 凉拌木耳)

Poultry

Clarified Old Hen Soup (Dunjitang, 炖鸡汤)

Pork

Pressure Cooker Sichuan Rice-Steamed Pork Ribs (Fenzhengrou, 粉蒸肉)

Plant

Sichuan Hand-Torn Cabbage Stir-Fry (Shousi Baicai, 手撕白菜)