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  • 4 years ago
Episode 10

Episode 10

It’s all about China this week… first, Rick tracks down some of the traditional dishes, discovering hot pots, donkey meat and Sichuan peppercorns, before meeting his doppelgänger, a chef bringing Mexican food back to his homeland.  Then Chicago’s Chinese food ambassador - chef Tony Hu - stops by the test kitchen for a Green Bean Challenge.  Want something other than a Chinese Beer with your stir-fry?  May we suggest a dry riesling?  Rob Hultman, from Heritage Wine Sellers, shares a few varieties to pair with Chinese food.  Steve is off to Vancouver, BC to check out Dim Sum in North America’s fastest growing Chinese community.  And a Final Bite with a treat found in most Chinatowns in America, the pork fat cookie.

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