Light seasoning allows your rice to shine.
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.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A vegetable-heavy spin on cold peanut noodles.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
A rainbow of stir-fried flavor.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
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.
A simple stir-fry for garlic lovers.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
A quick and easy stir-fry.
Hot, sour, sweet, amazing.
A Beijing street-food classic.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
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.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious.