Making crystal clear broth is the ultimate test of a Chinese chef’s skills. It’s a technique with Sichuan roots.
One of the most famous Chinese clear soup dishes is “boiled water cabbage.” It’s easy to dismiss what looks like a plain bowl of soup with a tiny piece of cabbage, until you know how many steps go towards making it.
This is the first episode of our Chef’s Plate: Killer Skills edition. In this series, you will see the skills Chinese chefs need to become masters of the kitchen.
Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter
00:52 All in the details 01:38 How to make the soup 02:55 The hardest part 05:23 When he started cooking
If you liked this video, we have other videos about iconic Chinese food:
Authentic Cantonese Roast Goose from Hong Kong https://www.dailymotion.com/video/x6vwqr1
Tomato Egg Noodles, Simple & Iconic Chinese Dish https://www.dailymotion.com/video/x6weae3
Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 Stay updated on Twitter: http://twitter.com/goldthread2 Join the conversation on Facebook: http://facebook.com/goldthread2 Have story ideas? Send them to us at hello@goldthread2.com
Producer: Lyn Yang Videographer: Cesar Del Giudice, Erin Lo Editor: Mario Chui Animation: Cliff Man Mastering: Cesar Del Giudice
