In Sichuan, people use pickles to balance out their spicy, oily food. We went to the countryside to learn how to make Sichuan pickles—and it’s surprisingly easy, if you’re patient. This is the seventh episode of our 13-part series on Chinese food called Eat China. In the next episode, we’re moving onto the cuisine of Jiangsu and Shanghai. 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 Chongqing Food Tour: Spicy Skewers, Century Egg, and Tripe Noodles - Eat China (S1E6) https://www.youtube.com/watch?v=yPbjSqAgrh4 Follow us on Instagram for behind-the-scenes moments: https://ift.tt/2NFsuzJ Stay updated on Twitter: http://twitter.com/goldthread2 Join the conversation on Facebook: https://ift.tt/2MHf0Ut Have story ideas? Send them to us at hello@goldthread2.com Host and Producer: Clarissa Wei Videographer: Nathaniel Brown Editors: Caron Che and Nicholas Ko Mastering: Victor Peña Special Thanks: Chengdu Food Tours Music: Audio Network #cooking #chinesefood #sichuan
Home People&Blogs This Pickle Expert’s Secret Ingredient? Her 3-Year-Old Brine - Eat China (S1E7)
This Pickle Expert’s Secret Ingredient? Her 3-Year-Old Brine - Eat China (S1E7)
By Anonymous At January 17, 2020 0
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