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

Pork

Pork Rib Noodle Soup in Sichuan Broth (Paigu Mian)

Poultry

Sichuan Crispy Duck (Xiangsu Ya, 香酥鸭)

Restaurants, Travel & Interviews

San Gabriel Valley Sichuan Restaurants Part 2: Hot Dishes

Cold Dishes

San Gabriel Valley: Best Sichuan Cold Dishes in the U.S.?

Bao & Dumplings

Chengdu Zhongshuijiao (钟水饺): Fuzhi Soy Sauce and Chili Oil Dumpling

Beef, Lamb & Game

Xinjiang Cumin Lamb (Ziran Yangrou, 孜然羊肉)

Miscellaneous

Meet Laoganma, “The Godmother”: China’s Best Chili Oils + Sauces