China: Part 6: Classic Sichuan Cooking at Weiyuan

published 7 years ago by Videos from The Culinary Institute of America

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. For recipes, visit www.ciaprochef.com/WCA6

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