Ok, this was something we 100% should have covered in our previous video. Apologies. 0:00 - Whoops 0:40 - Toast and grind chilis, spices 1:39 - Mix e...
In this video, we wanted to cover eight cooking habits that - for one reason or another - we don't show on camera. 0:00 - Why not show everything? 0:...
Laziji, Sichuan Spicy Chicken. Xianglacui, Guizhou Chili Crisps. For too long these dishes have been separate. Today, they finally merge into one gl...
Danshan is a much beloved Yunnanese chili dip that began to explode in popularity over the last couple years in China. In this video, we wanted to sho...
Chili oil Baozi! These are a tasty - and pretty interesting looking - sort of Baozi that you can find in pockets throughout Chongqing and Sichuan at l...
Xingyi beef pot! A fantastic dish from the Guizhou province, and just a great way of eating high quality beef. 0:00 - How do you eat great beef? 0:5...
Our third installment of our ongoing Foreign Supermarket Challenge! This time, we had Dawei - Steph's Dad - try to make Cantonese food using produce f...
Cold dishes! In this 101 video, we'll focus on the Sichuan province, and teach you three flavor profiles to toss your 'any ingredient of choice' in wi...
Lao Gan Ma Fried Rice! A dish with a bunch of variations all across China, this sort was a specific Guizhou variant. 0:00 - Where's this dish from? 0...
Historical Sichuan hotpot was... a little different than it is today. And at home? It's actually our preference. 0:00 - Why the old way is the easy w...
