The Culinary Institute of America
Episodes
Monday Jan 25, 2021
China: Part 10: Chengdu’s Tea houses
Monday Jan 25, 2021
Monday Jan 25, 2021
Chengdu’s teahouses are where locals can spend a relaxing few hours in conversation while playing mah jong and enjoying lid bowl tea.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Sunday Jan 24, 2021
China: Part 9: Chengdu’s Street Food
Sunday Jan 24, 2021
Sunday Jan 24, 2021
To sample a variety of traditional street snacks in Chengdu, such as dumplings and noodles, head for Jin Li Street where many vendors sell their specialties side by side. Fuchsia Dunlop takes us on an insider’s tour one afternoon and introduces us to some of her favorites.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Saturday Jan 23, 2021
China: Part 3: Chengdu’s Open-Air Food Market
Saturday Jan 23, 2021
Saturday Jan 23, 2021
At busy markets like this one in Chengdu, home cooks can buy the prepared foods they don’t have the skill or equipment to make at home. Some dishes are simply better left to the experts, such as these pickled delicacies.
Friday Jan 22, 2021
China: Part 13: Chef Yu Bo’s Creative Demonstrations
Friday Jan 22, 2021
Friday Jan 22, 2021
Yu Bo’s restaurant is a triumph of imagination and skill. Chef Yo Bo and his assistants demonstrate some of the creative dishes he serves at his world renowned restaurant.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Thursday Jan 21, 2021
China: Part 15: Beijing’s Cuisine of Emperors
Thursday Jan 21, 2021
Thursday Jan 21, 2021
China’s last emperor abdicated in 1912, but one can still eat like an emperor in Beijing, capital of the People’s Republic. With his guide K. F. Seetoh, we visit a 250-year-old restaurant whose founders had the rare privilege of delivering meals to the Forbidden City.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Wednesday Jan 20, 2021
China: Part 24: An Introduction to the Cuisine of Hong Kong
Wednesday Jan 20, 2021
Wednesday Jan 20, 2021
For adventurous palates, Hong Kong is one of the most rewarding destinations on earth. Here, a diner finds the best of Cantonese cuisine as well as expert renditions of regional cooking from all over the mainland. To supply all these discriminating cooks, Hong Kong’s food merchants scramble to locate ingredients beyond compare.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA6
Tuesday Jan 19, 2021
China: Part 32: A Visit to a Hong Kong Culinary School
Tuesday Jan 19, 2021
Tuesday Jan 19, 2021
With its booming restaurant industry, Hong Kong has an insatiable need for trained cooks. Young people who want to enter the culinary world have another educational option at Hong Kong’s Hospitality Industry Training and Development Centre, a sister program to the Chinese Cuisine Training Institute but with a Western focus.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Monday Jan 18, 2021
China: Part 12: A Sichuanese Banquet with Chef Yu Bo
Monday Jan 18, 2021
Monday Jan 18, 2021
No visit to the Sichuan region would be complete without experiencing a formal banquet. Yu Bo is one of China’s most talented culinarians. He serves a parade of little dishes—many rich in symbolism and presented in elegant serving pieces—leaving no doubt that the Sichuan table ranks among the world’s most sophisticated.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6