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

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)

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

Plant

Sichuan Fava Bean and Radish Noodle Salad

Poultry

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

Beef, Lamb & Game

Sichuan Red-Braised Beef Noodle Soup (Hongshao Niurou Mian, 红烧牛肉面) Using the Instant Pot (or Not)

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