The Culinary Institute of America
Episodes
Tuesday Feb 02, 2021
China: Part 20: Hand-Made Sweets at Dong Xing Shun Restaurant
Tuesday Feb 02, 2021
Tuesday Feb 02, 2021
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
Tuesday Feb 02, 2021
China: Part 1: An Introduction to the Flavors of Beijing, Chengdu and Hong Kong
Tuesday Feb 02, 2021
Tuesday Feb 02, 2021
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
Sunday Jan 31, 2021
China: Part 33: Epilogue
Sunday Jan 31, 2021
Sunday Jan 31, 2021
From the bubbling hotpots of Chengdu to Beijing’s elegant roast-duck palaces to the hubbub of a Hong Kong tea house, China offers taste experiences that no chef or culinary enthusiast should miss. Go with an appetite and an open mind, and you’ll return with taste memories, ideas and inspiration for a lifetime.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Saturday Jan 30, 2021
China: Part 28: Dim Sum at Hong Kong’s Victoria City Restaurant, Continued
Saturday Jan 30, 2021
Saturday Jan 30, 2021
Part two of our Dim Sum meal with Fuchsia Dunlop at Hong Kong’s Victoria City restaurant.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Friday Jan 29, 2021
China: Part 27: Dim Sum at Hong Kong’s Victoria City Restaurant
Friday Jan 29, 2021
Friday Jan 29, 2021
Fuchsia Dunlop takes us to a more formal dim sum experience. For that occasion, she chose Victoria City, where diners make their selections from a menu instead of from rolling carts. Her commentary should make you a more enlightened dim sum customer.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Thursday Jan 28, 2021
China: Part 26: Dim Sum at Hong Kong’s Lin Heung Restaurant
Thursday Jan 28, 2021
Thursday Jan 28, 2021
For a look at how many Hong Kong residents start their day, Fuchsia Dunlop shows us a popular breakfast spot of long standing. No sign of cappuccino and croissants here. The patrons of the historical Lin Heung restaurant break their fast with strong tea and dim sum.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Wednesday Jan 27, 2021
China: Part 6: Classic Sichuan Cooking at Weiyuan
Wednesday Jan 27, 2021
Wednesday Jan 27, 2021
Fuchsia Dunlop shows us other Sichuan classics at a neighborhood restaurant called Weiyuan. Here they will encounter the use of fish-fragrant sauce, a hallmark of the Sichuan table. Healthful and fresh seasonal vegetables play a substantial role in the meal.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Tuesday Jan 26, 2021
China: Part 7: China’s Medicinal Cuisine
Tuesday Jan 26, 2021
Tuesday Jan 26, 2021
At Hong Xing Restaurant, Fuchsia Dunlop samples a soup prized for its health-promoting, qualities. For Sichuanese people, food and medicine are eternally intertwined. Many foods stimulate the system or provide equilibrium, and some are thought to be powerfully therapeutic.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6