Sichuan is known for its love of spice. It’s the birthplace of mala hot pot, mapo tofu, and dandan noodles—all made with copious amounts of chili and peppercorn. How did this region come to fall in love with spicy food, and what are the core ingredients? This is the fifth episode of our 13-part series on Chinese food called Eat China. In the next episode, we’ll go on a food tour of Chongqing and hit up three Sichuan restaurants you have to try. If you liked this video, we have more stories about Chinese food, including: Chinese Food 101: North vs. South vs. East vs. West - Eat China (S1E1) https://www.youtube.com/watch?v=oHCBgAcfVKE Hong Kong Food Tour: Salty Lime Soda, Beef Brisket Noodles, and Garlic Clams - Eat China (S1E3) https://www.youtube.com/watch?v=2NOxKBkjw08 **FOLLOW US ON IG, TWITTER, AND FACEBOOK: https://ift.tt/2NFsuzJ http://twitter.com/goldthread2 https://ift.tt/2MHf0Ut #sichuan #hotpot #chongqing Producer and Host: Clarissa Wei Editor and Animation: Ray Ngan Videographers: Nathaniel Brown, Nicholas Ko, and Mario Chui Mastering: Victor Peña Music: Audio Network
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