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

Danjiao (蛋饺) Egg Dumplings ft. Pork and Ramps

Poultry

Clarified Old Hen Soup (Dunjitang, 炖鸡汤)

Pork

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

Deep Dive: Making Sichuan Chili Oil

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

Vegetarian

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

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)

Bao & Dumplings

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

Deep Dive: Making Chinese Hotpot and Drypot

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

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 Chinese Hotpot and Drypot

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

Deep Dive: Making Chinese Pickles and Ferments

Making Sichuan Pickled Peppers (Paojiao, 泡椒)

Pork

Sichuan Red-Braised Ribs and Radish (Hongshao Paigu, 红烧排骨)