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Chef Yong Liu at Chengdu Taste
Clip: 11/23/2019 | 1m 34sVideo has Closed Captions
Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.
Chef Yong Liu of Chengdu tastes remarks on the unique and comprehensive flavors of Sichuan cuisine: numbing, sour, sweet, bitter, spicy, and more. He discusses his desire to appeal to a wide audience, beyond just the Chinese community, while preparing kou shui ji (steamed chicken with chili oil and peanuts), as well as toothpick lamb.
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No Passport Required
Chef Yong Liu at Chengdu Taste
Clip: 11/23/2019 | 1m 34sVideo has Closed Captions
Chef Yong Liu of Chengdu tastes remarks on the unique and comprehensive flavors of Sichuan cuisine: numbing, sour, sweet, bitter, spicy, and more. He discusses his desire to appeal to a wide audience, beyond just the Chinese community, while preparing kou shui ji (steamed chicken with chili oil and peanuts), as well as toothpick lamb.
Problems with Closed Captions? Closed Captioning Feedback
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