The Culinary Institute of America

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

China: Part 33: Epilogue

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

China: Part 28: Dim Sum at Hong Kong’s Victoria City Restaurant, Continued

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

China: Part 27: Dim Sum at Hong Kong’s Victoria City Restaurant

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

China: Part 26: Dim Sum at Hong Kong’s Lin Heung Restaurant

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

China: Part 6: Classic Sichuan Cooking at Weiyuan

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