The Culinary Institute of America

In the kitchen of Liu Shaokun’s Chengdu restaurant, Fuchsia Dunlop watches the chef demonstrate two of the best-loved dishes in the Sichuan repertoire. For their flavor, both dishes rely on spicy chili bean paste, fermented black beans and a masterful touch with the wok—elements that define the signature Sichuan taste. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

In the kitchen of Liu Shaokun’s Chengdu restaurant, Fuchsia Dunlop watches the chef demonstrate two of the best-loved dishes in the Sichuan repertoire. For their flavor, both dishes rely on spicy chili bean paste, fermented black beans and a masterful touch with the wok—elements that define the signature Sichuan taste. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

In the kitchen of Liu Shaokun’s Chengdu restaurant, Fuchsia Dunlop watches the chef demonstrate two of the best-loved dishes in the Sichuan repertoire. For their flavor, both dishes rely on spicy chili bean paste, fermented black beans and a masterful touch with the wok—elements that define the signature Sichuan taste. For recipes, visit www.ciaprochef.com/WCA6

Visiting Chengdu in April is the perfect time for a spring street food snack, the spring roll. See how it's freshly made to order for each customer. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Visiting Chengdu in April is the perfect time for a spring street food snack, the spring roll. See how it's freshly made to order for each customer. For recipes, visit www.ciaprochef.com/WCA6 Download Podcast Video

Visiting Chengdu in April is the perfect time for a spring street food snack, the spring roll. See how it's freshly made to order for each customer. For recipes, visit www.ciaprochef.com/WCA6

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. Download Podcast Video

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. Download Podcast Video

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.

Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet. Download Podcast Video

Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet. Download Podcast Video

Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.

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. For recipes and more, visit www.ciaprochef.com/WCA6 Download Podcast Video

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. For recipes and more, visit www.ciaprochef.com/WCA6 Download Podcast Video

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