The Culinary Institute of America
Episodes
Thursday Feb 11, 2021
China: Part 29: Steamed Fish at Hong Kong’s One Harbor Road Restaurant
Thursday Feb 11, 2021
Thursday Feb 11, 2021
For more insight into Cantonese cooking techniques, Fuchsia Dunlop visits the kitchens of One Harbor Road, a fine-dining restaurant in the Hyatt Hong Kong hotel. Here they receive a private cooking class with the hotel’s world-class chefs: How to expertly steam a whole fish.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Wednesday Feb 10, 2021
Spring Rolls in Chengdu
Wednesday Feb 10, 2021
Wednesday Feb 10, 2021
Visiting Chengdu in April is the perfect time for a spring street food snack, the spring roll. See how it's freshly made to order for each customer.
For recipes and to watch the whole series with closed captioning, visit www.ciaprochef.com/WCA6
Tuesday Feb 09, 2021
China: Part 11: Sichuanese Hot Pots
Tuesday Feb 09, 2021
Tuesday Feb 09, 2021
One of the most popular dining rituals of Sichuan, the hot pot, is a meal that brings friends together for hours of relaxed chatting, sipping and dipping. In this lively atmosphere, diners enjoy a number of flavors and textures by adding beef tripe, mutton, shrimp and fish balls, lettuce and lotus roots, and tofu skins to their bubbling hot pot.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Sunday Feb 07, 2021
China: Part 18: Peking Duck at Beijing’s Da Dong Restaurant
Sunday Feb 07, 2021
Sunday Feb 07, 2021
Surely Peking duck ranks as one of the masterpieces of Chinese cooking, a dish as renowned for its succulence as for its artful presentation. At Da Dong restaurant in Beijing, cooks spend years mastering this craft, which involves preparation of the ducks for roasting, total command of the oven, and superb slicing technique. In a fine-dining establishment such as Da Dong, the duck will be carved into no fewer than 100 thin pieces.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Saturday Feb 06, 2021
China: Part 21: Mongolian Hot Pot at Beijing’s Dong Lai Shun
Saturday Feb 06, 2021
Saturday Feb 06, 2021
Restaurants in Beijing maintain the tradition of the Mongolian hot pot, the communal meal centered on a cauldron of simmering broth. Diners choose among many different ingredients for dipping. Dong Lai Shun is a hotpot specialist with 150 locations across China.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Friday Feb 05, 2021
China: Part 30: Medicinal Foods of Hong Kong
Friday Feb 05, 2021
Friday Feb 05, 2021
The area of Hong Kong known as Kowloon is one of the most densely populated locations on earth, with a seemingly endless supply of places to snack when hunger strikes. Roberta, our street food guide, shows us some of her favorite street vendors and snack shops in Kowloon, including a tea shop where health-promoting turtle jelly is on the menu.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA6
Thursday Feb 04, 2021
China: Part 5: Sichuan cooking with Chef Liu Shaokun
Thursday Feb 04, 2021
Thursday Feb 04, 2021
In the kitchen of Liu Shaokun’s Chengdu restaurant, Fuchsia Dunlop watches the chef demonstrate two of the best-loved dishes in the Sichuan repertoire. For their flavor, both dishes rely on spicy chili bean paste, fermented black beans and a masterful touch with the wok—elements that define the signature Sichuan taste.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Wednesday Feb 03, 2021
China: 14: Introduction to the Cuisine of Beijing
Wednesday Feb 03, 2021
Wednesday Feb 03, 2021
From the world-renowned Peking duck, with its crackling skin, to the simple pleasures of silken tofu made by hand, Beijing offers culinary travelers a trail of adventures.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6