2021-02

China: Part 11: Sichuanese Hot Pots

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

China: Part 18: Peking Duck at Beijing’s Da Dong Restaurant

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

China: Part 21: Mongolian Hot Pot at Beijing’s Dong Lai Shun

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

China: Part 30: Medicinal Foods of Hong Kong

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

China: Part 5: Sichuan cooking with Chef Liu Shaokun

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

China: 14: Introduction to the Cuisine of Beijing

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

China: Part 20: Hand-Made Sweets at Dong Xing Shun Restaurant

Dong Xing Shun is famed for another specialty too: the traditional stuffed sweets made by hand by the elderly proprietor. The desserts are made with a dough of glutinous rice flour then stuffed with a mix of hawthorn, sesame and sugar.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 1: An Introduction to the Flavors of Beijing, Chengdu and Hong Kong

Join The Culinary Institute of America on tour of the cuisines of China. We will shop some of the world’s most enchanting markets and peek into secret kitchens where chefs are taking restaurant food in astonishing new directions in Beijing, Chengdu and Hong Kong.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6