Light seasoning helps fried rice shine.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
It'll be hard not to put this sauce in and on everything.
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 simple stir-fry for garlic lovers.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
There's no fish in this Sichuanese classic.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
A Beijing street-food classic.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.