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Happy Spring Festival everyone! Just finished editing this one up before we start doing some cooking with Steph's parents tomorrow, figured we might as well release it here at first.

Not Spring Festival themed or anything, so this'll be live a couple days after the holiday. Just a bit of no-fluff formulas for some Sichuan cold dishes :)

(apologies if you just received an email twice from us - the audio in the first video was a bit muffed up)

Files

Previews only

Chinese Cold Dish-ify [Anything]

0:00 - Cold dish as a framework 0:58 - Toasted Chili flavor 4:32 - Sweet and sour flavor 5:44 - Fish fragrant flavor 7:55 - China is a big place

Comments

Anonymous

This all sounds delicious and will certainly come in handy in the summer! Are there any steps to prep the yu xiang pigeon pea variant? They're easier to get where I live compared to lotus root.

Christian Tucker

These abstract/flavor profile videos are some of my favorites.