No Chinese chef can live without scallion, ginger, and garlic. These aromatics are used in everything from marinating meats to stir-frying dishes. Why are they considered the three treasures of the kitchen?
This is the third episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food.
Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter
0:00 The 3 treasures 01:42 Aromatics’ history 04:15 Sliced, minced, shredded, whole 05:07 Stir fry using aromatics
If you liked this video, we have more explainers about Chinese food:
Why Rice Is King | Eat China: Back to Basics S4E1 https://dai.ly/x89k7ex
MSG is Not Bad for You. Right? | Eat China: Back to Basics E2 https://dai.ly/x89tqcp
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: Yoyo Chow Videographer: César del Giudice, Kaho Cliff Man Editor: Nicholas Ko Narration: Victoria Ho Animation: Stella Yoo Mastering: César del Giudice
