spicy
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Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)
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Chili Cumin Chicken Thighs
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Steamed Eggplant with Chili Garlic Dressing
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Kung Pao shrimp (宫保虾仁)
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Cumin Lamb Stir-Fry (孜然羊肉)
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Chili Oil, an Ultimate Guide
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Liang Fen (Mung Bean Jelly Noodles, 凉粉)
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Mapo tofu, the authentic way (麻婆豆腐)
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Sichuan Chili Bean Paste (Spicy Doubanjiang)
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Super Easy Scissor-Cut Noodles (油泼剪刀面)
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Hunan Beef Stir-Fry (小炒黄牛肉)
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Dry Pot Cauliflower (干锅菜花)
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Salt and Pepper Squid (椒盐鱿鱼)
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Ginger Chicken (老姜鸡)
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Turkey Noodle Soup
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Spicy Five Spice Potatoes (五香辣土豆)
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Homemade Hot Pot Broth (Spicy and Mild)
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Chinese Hot Pot, A Complete Guide
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Lettuce Wraps, Sichuan-style (生菜包)
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Egg and Pickled Chili Stir-fry (剁椒鸡蛋)
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Hot and Sour Soup (Suan La Tang, 酸辣汤)
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Sichuan Dry Fried Green Beans (干煸四季豆)
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Chinese Lamb Skewers (Yang Rou Chuan’r, 羊肉串儿)
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Hot Dry Noodles (Re Gan Mian, 热干面)
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Wood Ear Mushroom, How to Rehydrate and Cook (木耳)
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Enoki Mushroom, How To Prepare and Cook (金针菇)
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Hunan Pork Stir-fry (湖南小炒肉)
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Braised Tofu Sichuan Style (家常豆腐)
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Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋)
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Spicy Cumin Lamb Noodles (Easy Hand-torn Version)
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Sichuan Spicy Wonton In Chili Oil (红油抄手)
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Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)
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Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
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Twice cooked pork (Hui Guo Rou, 回锅肉)
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Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)
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Pickled Chili Garlic Sauce (Duo Jiao,剁椒)
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Kung Pao Chicken, the Authentic Way (宫保鸡丁)
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Baked Bao Bun with Lamb Filling (羊肉烤包子)
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Cold Noodles with Sichuan Dressing (Liang Mian, 凉面)
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Spicy lotus root stir-fry (辣炒莲藕)