Light seasoning helps fried rice shine.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
It'll be hard not to put this sauce in and on everything.
There's no fish in this Sichuanese classic.
A simple stir-fry for garlic lovers.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A Beijing street-food classic.
A quick and easy stir-fry.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.