The Culinary Institute of America
Arts:Food
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.
www.ciaprochef.com/WCA6
Create your
podcast in
minutes
It is Free