Andy Baraghani loves Chinese food, so he was pretty excited when we challenged him to go learn the ins and outs of Sichuan cooking. Join Andy on a culinary exploration as he learns how to make four traditional Sichuan dishes under the guidance of Chinese food experience guide Liz Mo and Málà Project chef Qilong Zhao.

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Andy Learns How to Cook Sichuan Food | Bon Appétit

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21 thoughts on “Andy Learns How to Cook Sichuan Food | Bon Appétit”

  1. High heat is critical for Chinese stir fries, because one essence of Chinese cooking is actually that burnt, charred flavor (镬气,Huo Qi) when the food is cooked with extremely high heat.

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