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)

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

Deep Dive: Making Sichuan Wind-Cured Meats

Sichuan Wind-Cured Pork Belly (Larou, 腊肉), Part 1

How to Cook With Chinese Noodles

No Sweet Sour: Kunming Sour and Spicy Noodles (Suanlamian, 酸辣面)

Deep Dive: Making Chinese Hotpot and Drypot

Sichuan Mala Hotpot, From Scratch (Mala Huoguo With Tallow Broth)

Bao & Dumplings

No Sweet Sour: Three Umami Dumplings in Emerald Jade Wrappers (Sanxian Jiaozi, 三鲜饺子)

Fish & Seafood

Clams in Soy Sauce and Sichuan Pepper Oil Broth

How to Cook With Chinese Noodles

No Sweet Sour: Yunnan Liang Mixian (Cold Rice Noodles, 凉米线)