The Culinary Institute of America
Episodes
Sunday Feb 14, 2021
China: Part 17: The Traditional Dishes of Yue Shen Zhai Restaurant
Sunday Feb 14, 2021
Sunday Feb 14, 2021
K. F. Seetoh takes us on a tour of the dishes of Beijing’s Yue Shen Zhai Restaurant, including beef flavored with star-anise that shows the region’s Muslim culinary influences.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Saturday Feb 13, 2021
China: Part 25: The Food Markets of Hong Kong
Saturday Feb 13, 2021
Saturday Feb 13, 2021
The Cantonese care deeply about the freshness of their produce and seafood. Fuchsia Dunlop takes us through an open-air Hong Kong market to show us the live seafood and fresh produce that play a key role in Cantonese cuisine.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Friday Feb 12, 2021
Friday Feb 12, 2021
The chefs at Beijing’s Da Ming Fu restaurant demonstrate how to make sweet-and-sour whole fish using an amazing frying technique.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
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