Summary: 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. <br> For recipes, visit www.ciaprochef.com/WCA6 <br> <br> <a href="http://cia.podbean.com/mf/web/tpemmb/China_5_C_4_LiuShaokun.mov">Download Podcast Video</a><br>
