Restaurants, Travel & Interviews

Why You Need ‘The Food of Sichuan’: A Q&A With Fuchsia Dunlop

Plant

Blanched Gailan ft. Fried Shallots: Teoswa (Chaoshan) Food With Diana Zheng

Restaurants, Travel & Interviews

Chengdu Market Report: Spring in the Land of Abundance | Jordan Porter

Poultry

Xinjiang Big Plate Chicken (Dapanji, 大盘鸡) | Sarah Ting-Ting Hou

Plant

Spicy Pickled Mustard Greens (Suancai) and the Food of Yunnan: A Q&A With Georgia Freedman

How to Cook With Doubanjiang (Pixian Bean Paste)

Cooking With Pixian Doubanjiang: Sichuan Sauce for Grilling & Roasting

Restaurants, Travel & Interviews

How to Do Hotpot the Sichuan Way (Mala Huoguo, 麻辣火锅) | Jordan Porter

Non-Spicy

All-Purpose Pork and Pickled Green Bean Stir-fry (Roumo Jiangdou)

Poultry

Chongqing Chicken Like It’s Made in Chongqing

Miscellaneous

You Cooked It!: Sichuan Dishes by Our Readers and Shoppers

Restaurants, Travel & Interviews

Paocai to the People: At Chengdu Restaurants, Free Homemade Pickles Are Standard | Jordan Porter

Beef, Lamb & Game

Mala Beef Jerky (Mala Niurougan): Inspired by Houston’s Mala Sichuan Bistro

Pork

Classic Shanghai Pork Belly: Hongshaorou (红烧肉), Red-Cooked Pork

Plant

Hot-and-Sour Eggplant (Suanla Liangban Qiezi)

Restaurants, Travel & Interviews

L.A.’s Chengdu Taste Spreads the Sichuan Love

Poultry

Sichuan Crispy Duck (Xiangsu Ya, 香酥鸭)