Beef, Lamb & Game

Cooking with Pixian Doubanjiang: Erjie Tuding (二姐兔丁) Second Sister Rabbit Cubes

Deep Dive: Making Sichuan Chili Oil

Aromatic Sichuan Chili Oil (Xiangla Hongyou, 香辣红油)

Dessert

Sichuan Pepper Ice Cream with Brown Sugar Sesame Swirl (Optional)

Vegetarian

Sichuan Hot and Sour Shredded Potato (Suanla Tudousi, 酸辣土豆丝)

Vegetarian

Sichuan’s Pickled Chili Crisp (Zhalajiao, 渣辣椒)

Dessert

Baked Niangao (年糕) Sticky Rice Cake

Deep Dive: Making Chinese Pickles and Ferments

Sichuan Lacto-Fermented Pickles (Paocai, 泡菜): Starting Your First Batch

Bao & Dumplings

No Sweet Sour: Yunnan Posubao (破酥包)

Dessert

Snow Fungus Jujube Dessert Soup (Yin’er Tang, 银耳汤)

Plant

Spicy Daikon Carrot Salad (Liangban, 凉拌)

Bao & Dumplings

Sichuan Chili Oil Wontons (Hongyou Chaoshou, 红油抄手)

Deep Dive: Making Sichuan Chili Oil

Sichuan Chili Oil Recipe ft. Caiziyou (Lajiaoyou, 辣椒油)

Deep Dive: Making Chinese Hotpot and Drypot

No Sweet Sour: Yunnan Mushroom Hotpot (Huoguo, 火锅)

Pork

Sichuan Pepper-Studded Little Crispy Pork (Xiaosurou, 小酥肉)

Southwest (Sichuan, Yunnan, Guizhou)

Cured Pork Belly Stir-fry (Chao Larou, 炒腊肉)

Deep Dive: Making Sichuan Wind-Cured Meats

Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 2: Smoking + Cooking