The Culinary Institute of America
Episodes
Friday Sep 15, 2023
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
Friday Sep 15, 2023
Friday Sep 15, 2023
Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.
Thursday Feb 18, 2021
China: Part 31: Won Ton Soup in Hong Kong’s Mak’s Noodles Restaurant
Thursday Feb 18, 2021
Thursday Feb 18, 2021
Won ton soup is so familiar to American diners that they may pass it over when visiting Hong Kong. Big mistake. At Mak’s Noodles, a local favorite, the won ton noodle soup is simply flawless. Fuchsia Dunlop visits with Mak himself to learn what makes his soup stand out, and she also discovers the best time of day to try it.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Wednesday Feb 17, 2021
China: Part 8: Sichuan‘s Vegetarian Buddhist Cuisine
Wednesday Feb 17, 2021
Wednesday Feb 17, 2021
Anyone hoping to understand the range of Sichuan cooking should plan to dine at a Buddhist monastery restaurant. In these establishments, monks prepare elaborate vegetarian fare, much of it designed to mimic Sichuan classics like twice-fried pork. The Baoguang Temple in Xindu serves a meatless lunch of artful dishes that fool the eye and offer more proof of the Sichuan penchant for healthful eating.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Tuesday Feb 16, 2021
China: Part 19: Tripe at Beijing’s Dong Xing Shun Restaurant
Tuesday Feb 16, 2021
Tuesday Feb 16, 2021
Even Beijing residents who can afford luxury maintain a soft spot for humble fare, such as tripe and other innards. Most Chinese diners appreciate chewy texture more than Westerners do, so tripe may be cooked in a way that preserves that quality. At Dong Xing Shun, near the waterfront, we will sample tripe as the locals like it.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Monday Feb 15, 2021
China: Part 23: Tofu Dishes of Beijing’s Da Ming Fu Restaurant
Monday Feb 15, 2021
Monday Feb 15, 2021
Da Ming Fu Restaurant of Beijing, specializes in house-made tofu. K. F. Seetoh explains the various dishes and flavors made by the restaurant’s chef.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
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