Hongyou Wei

Three-Sliver Vegetable and Tofu Salad With Chili Oil Dressing (Hóngyóu Sānsī, 红油三丝)

Jiachang Wei

Sichuan Twice-Cooked Pork (Huiguo Rou, 回锅肉)

Plant

Yunnan Stir-Fried Lotus Root With Pickles (Suancai Chao Ou, 酸菜炒藕)

Mala Wei

Husband and Wife Lung Slices (Fuqi Feipian, 夫妻肺片)

Non-Spicy

Sichuan Sticky Rice With Cured Pork Belly (Jiumi Fan, 酒米饭)

Soups & Stews

Fujianese Oyster and Tofu Soup (Haili Doufu Tang, 海蛎豆腐汤)

Cold Dishes

Hunan-Style Eggplant-Century Egg Dip (Leijiao Pidan Qiezi, 擂椒皮蛋茄子)

How to Cook With Dried Chilies

Guizhou Chili Chicken (Guizhou Lazi Ji, 贵州辣子鸡)

Beef, Lamb & Game

Five-Spice Beef (Wuxiang Niurou, 五香牛肉)

Beef, Lamb & Game

Uyghur Roast Lamb (Kao Yang Tui, 烤羊腿) From Anna Ansari’s ‘Silk Roads’

Bao & Dumplings

Xi’an Chinese Hamburger (Roujiamo 西安肉夹馍)

Fish & Seafood

Cantonese Clams in Black Bean Sauce (Chizhi Chao Xian, 豉汁炒蜆)

Cold Dishes

Sichuan Beef With Tangerine Peel (Chenpi Niurou, 陈皮牛肉)

Deep Dive: Making Chinese BBQ

Sichuan Vegetable Shaokao (Kao Sucai, 烤素菜)

Cold Dishes

Sichuan Spicy Potato Salad (Liangban Tudou, 凉拌土豆)

Southwest (Sichuan, Yunnan, Guizhou)

Yunnan Grandma’s Potatoes (Laonai Yangyu, 老奶洋芋)