Perfecting the Sichuan recipes:

Saturday:

Ma Po Tofu (tofu cubes simmered in a spicy gravy of ground red chiles, hot bean paste, green onions, fermented black beans, ground pork, etc.)
Shredded Pork with Pickled Mustard Green, Bamboo Shoot, Bean Sprouts, and Serrano Chile
Dan Dan Noodles

Sunday:

Hot and Sour Soup
Beef and Gai Lin, a timid recipe as originally written, Sichuan-enhanced (a handful of charred chili peppers to begin with, double the green onion, roasted, ground Sichuan peppercorns to finish, ala Kung Pao method sans peanuts)