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
Version: 20240320