Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Light seasoning helps fried rice shine.
Stir-fried rice noodles with shrimp, pork, and vegetables.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A silky and comforting rice porridge.
These slippery noodles pick up plenty of spicy flavor.
A simple stir-fry for garlic lovers.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
Hot, sour, sweet, amazing.
A quick and easy stir-fry.
A vegetable-heavy spin on cold peanut noodles.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
A rainbow of stir-fried flavor.
The leftovers make killer tacos...
A Beijing street-food classic.
Smoky chilies, cumin, and anise combine with mouth-numbing Sichuan peppercorns for flavor that just won't quit.