Missed our Eat China special that aired on the Asian Food Network? Enjoy the full episodes right here.

There’s not just one type of Chinese food. This is Eat China, where we dissect Chinese cuisine region by region to understand the sheer variety of flavors and techniques that have evolved over the centuries. Join our host Clarissa as she uncovers China’s signature dishes, from east to west, north to south.

Sichuan is the land of spice, and enjoying food from the western region of China means strong flavors of heat, numbing peppercorns, and savory century eggs. Plus, a pickle expert shows us why pickles are a permanent part of western Chinese diets.

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0:00 Introduction
3:56 Chengdu ‘fly restaurant’ tour
6:57 Chongqing street food tour
11:47 How to make Sichuan pickles
19:41 Harvesting Sichuan peppercorns

If you liked this video, we have more stories about Sichuan’s food, including:

A Spicy Sichuan Noodle Pie

The Spiciest Hot Pot in the World

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Have story ideas? Send them to us at [email protected]

Producers: Clarissa Wei
Videographers: Nicholas Ko, Mario Chui, Nathaniel Brown, and Beimeng Fu
Editors: Nicholas Ko, Mario Chui, and Caron Che
Animation: Ray Ngan
Mastering: Victor Peña
Special Thanks: Jenny Gao, Ann Yang, and Jordan Porter

Music: Audio Network

#chinesefood #spicy #sichuan

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