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)

Deep Dive: Making Chinese Pickles and Ferments

DIY Salted Duck Egg Recipe + Golden Sand Corn

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