Andy Learns How to Cook Sichuan Food | Bon Appétit

Andy Baraghani loves Chinese food, so he was pretty excited when we challenged him to go learn the ins and outs of Sichuan cooking. Join Andy on a culinary exploration as he learns how to make four traditional Sichuan dishes under the guidance of Chinese food experience guide Liz Mo and Málà Project chef Qilong Zhao.
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Andy Learns How to Cook Sichuan Food | Bon Appétit

[@hlp215]

I don't think Liz Mo gets enough credit for her fluent translation between Mandarin and English. It makes the entire experience.

[@catherineyeung9103]

And she is really accurate as well

[@JoeARedHawk275]

That’s what I was thinking as well. I saw some other videos where people had to translate, and most of the time, the translations aren’t at as accurate or literal. They also might not be as fluent as her in both languages. It’s hard for me to translate super fast but she does it with ease.

[@MicheMunro]

Liz was fantastic! Language and translation are so incredibly difficult but she made it seem effortless and that's the skill. This whole video was great - Andy was so respectful to Chef Zhao and to Liz and it was just so pleasant.

[@Chinafashionbloggers]

It was fine but some word choices would have been more accurate (jishu is skill, not experience, but maybe she was trying to save Andy's ego)

[@thatpecinalgirl]

She didn't skip a beat!

[@Janine.Najarian]

I don't know who the creative force behind Bon Appetit is but kudos to you

[@Ashraow]

@@jokerproduction he isnt in BA anymore i think... And theres a huge production team tbh :P

[@karan_hiremath]

Condé Nast, one of the biggest media companies in the world. Bon Appetit has been around for 60+ years. These guys know what they're doing

[@Rememberance112]

yes, exactly! 2 minutes into the video and i'm already astonished and fascinated :D

[@wwaxwork]

@@Ashraow Well the team is killing it. Thanks for all the great content production team & front of camera people.

[@KarryKarryKarry]

Alexis Ramsés López Castro Everyone in front of the camera should refer to their camera man as Vinny or Vin.. It’s just the polite thing to do!

[@iamthelittlemonster]

This is probably the first time I’ve ever seen Andy look so helpless

[@XxLgrande77xX]

So cute😵

[@RecoveringChristian]

Kinky

[@iancryar6431]

I wouldn’t say helpless but I’ll say apprehensive but appreciative of the learning experience

[@deeplycon638]

Right no doubt he looked so out of his comfort zone kudos Andy

[@bukchoiii]

He looks like he's never worked as a line cook before. No idea of speed.

[@melsyoutube]

Andy Explores! I love how everyone has their own series 😭 I’m just waiting for *ITS DEAD! with Gabby*

[@mcglitter07]

CAN PLEASE EVERYONE LIKE THIS COMMENT SO IT WILL HAPPEN!!!! PLEASE!!! I NEED IT'S DEAD! with Gabby! HAHAHAHAHAHAHHAHAHAHAHAHAHA

[@somebodyoutthere]

I imagined Gaby would have her own series. And most people behind the scenes are against the title "It's Dead with Gaby" due to reasons, but the fans will call it that either way.

[@e.limani2888]

Omg yesss 😂😂

[@randylizotte]

Not everyone needs there own series Gabby is kitchen manager now she’s probably very busy organizing the kitchen and making sure everyone has what they need for there shows

[@27greenboi]

MAKE IT HAPPEN

[@dwaejippang]

I love how Andy was so mindblown when Chef Zhao sharpened the knife with the plate. Almost every Chinese household in Malaysia does that cause it's so normal hahaha

[@nikkimendoza2720]

Amanda Chua same in Vietnam 🇻🇳❤️

[@PeterSahlins]

I have done this for years, and teach my scouts how to do it. It is so much better than running out to buy a ceramic knife stone.

[@girls4722]

haha we do that here in the US

[@jmanzano81]

Hahaha, that’s so wild. 👍🏼❤️

[@xx-jp2yt]

I use a mug lol

[@georginajiang9186]

I love how Bon Appétit always tries to expand its horizon and is so inclusive in a non-forced and respectful way.

[@senajabeen1076]

The episode of its alive where Brad made kimichi got some backlash

[@AliS-ml7nd]

@@senajabeen1076 why?

[@gywghhb]

It seems like Andy truly like and respect Chinese cuisine, which is why this video feels comfortable to watch

[@user-kh9ki3kq8m]

sena jabeen to be fair: every single Korean person thinks that they could improve on someone’s kimchi recipe lmao. It’s like trying to make pizza for an Italian.

[@Janine.Najarian]

@@AliS-ml7nd some doenjang girls who don't cook had problems with it but when aren't they upset so who cares ✌

[@TanukiSC]

I can’t even express how good this episode is. Andy is so respectful and you can see just how much he is loving this. So happy with this! And MAD props to Liz Mo - she’s amazing!

[@clairef132]

*Andy being extremely self conscious for 24 minutes*

[@paolovillaflor1702]

Funny because prior to this, I was watching an Andy video where he was showing off his knife skills, chopping everything while looking at the camera. Nice to see him unsure and conscious sometimes. Lol

[@calebwee328]

@@paolovillaflor1702 which video is it?

[@xiangxp]

“How come you don’t have any burn marks?” The chef replied “Skills.” LMAO

[@nanoflower1]

Notice that even the chef backed away from the wok so it's not just skills. It's smarts too. ;)

[@calebwee328]

@@nanoflower1 that's probably called "knowing pain" 😂😂 he probably burnt himself when he first started like any other starting chef

[@nathankoon7749]

@@calebwee328 and even then you still get burned. the chef probably burned off some nerve endings in his arms

[@Star-pl1xs]

@@lazybeastz182 nah she was mad competent & sharp abt it too

[@connorstephens8243]

Andy has such a nice personality for this. He's so excited for this food, and the process of the cooking that he gives it all he's got and is so gracious with the people he's with!

[@csilvermyst]

And he's so god dang ka-yute!

[@jerryxie4712]

It's fun seeing people enjoying and respecting Chinese food. This entire video put a smile on my face!

[@jeremiahm3112]

Honestly, I wish food like this was available outside more major cities in the US. The Chinese food I can get is really good but Americanized.

[@wennessab]

I sharpen my knife on the bottom of a bowl or plate too! 😆 It is awesome to see how they appreciate Chinese food.

[@anasismaiel692]

Jeremiah Mancuso if you ever go to Seattle there’s tons of authentic Asian cuisine of all kinds!

[@kawaiigeneral]

Andy exploring regional foods as a series???? YES.

[@namikosugans]

Chris Morocco is the Yoda of the BA test kitchen and I thoroughly approve.

[@UnicorNE0N]

I really hope they start putting that in his description tag when he comes onto videos!

[@pb7199]

it's so strange seeing Andy Can-Finely-Slice-Anything-Really-Quickly-Without-Even-Looking-At-It Baraghani struggling with knife work

[@-----REDACTED-----]

P B Chinese chefs often have seriously mad knife skills... Check the “discovering Chinese cuisine part 2 - culinary knife skills” video. Just friggin bonkers.

[@vappyvap8814]

It's such a totally different world in Chinese cooking, especially Sichuan cuisine. The cleaver is like the Swiss army knife of China.

[@Rtz89]

He is used to using his knives and tools. This chef uses this one knife for everything which will take some getting used to despite all his skills.

[@handrihandoyo]

Honestly i think this may be the best series BA has. I love how the super-taster Chris is there at the end to rate Andy's food. Ugh, this is too much goodness. Andy is super respectful, yet honest about this emotional ride for him, and Chris is there to relate back to how every chef is a person still discovering food. BA is climbing the ranks and is really becoming one of my favourite KZbin channels! Thank you for all the laughs and inspiring moments BA.

[@PatrickBrophy]

Whoever is coming up with all these new programs on this channel is killing it.

[@ruihoa]

Next challenge: Andy Learns How to Cook Dumplings from any Random 40-50 Year Old Chinese Mom. Good luck keeping up :P

[@freneticforge]

I can't even keep up with my own mom 😭

[@ExtraKawaii]

Andy learns how to wrap 153 pierogis per minute from babushka

[@aaronds109]

Yes! 'Andy Tries to Keep Up With a Chinese Mom | Back-to-Back Chef | Bon Appétit' pls!

[@2darkdragon]

nah u know the grandma is the real og......hands can touch fire

[@skull7878]

The idea is that the goals are achievable for Andy.

[@meenaa.a.1668]

Andy baraghani you drop your skin routine right this second

[@oshada]

I dunno if you heard but he did! Check out Into the Gloss

[@Star-pl1xs]

@@oshada yo thank u so much

[@herliftdiary]

The way Andy is holding the wok ladle is killing me. But this episode was amazing. It's nice to see Asian cuisine uplifted and admired for the technique. A lot of skills go into making the food.

[@nekomancer4641]

I always think Husband and Wife Lung Pieces is the most metal Chinese dish name ever

[@andrewinthekitchen4084]

“Chinese food is the food I want to eat all the time” - also me I’m only 2 minutes into the video and have already learnt a lot; didn’t know there were 3 pillars of Sichuan cuisine, I only thought it was má là (麻辣) 😅 and I’m Chinese 😭😂 Bon Appetit coming through with the knowledge

[@peanutbutterjelly582]

traditional sichuan food is known for variety, 川菜百味，or 100 tastes. saying sichuan food has three pillars is like saying italian food is just tomato sauce. This is more Intro to sichuan food or intro to sichuan food that is in the American market.

[@andrewinthekitchen4084]

Victor Xie I think that would apply to most Chinese cuisines but yep totally, as an introduction to Sichuan food then this video is fantastic! Can’t complain about anything that increases awareness of authentic Chinese food however 👌

[@Shanshan12988]

im chinese and i only knew that too as well. But i was never interested in sichuan food cuz its just too godamnn spicy. I went there for like a week to do something and when i couldnt find a non spicy restaurent i would cry as a ate and the waitresses would laugh at me.

[@KarryKarryKarry]

So adventurous in your choice of cuisine............................

[@floralstripes8001]

Same ✊🏻😔

[@maniitobaa]

3:25 It's NOT a BA video without Chris Morocco in the background 😂

[@AnhNguyen-ck4hz]

Even when they are not in the Test Kitchen, Chris is still in the background somehow lol

[@daneo]

HAHA i just notice this and wanted to find a comment on it. Was not disappointed.

[@drewe9514]

16:25

[@recoil53]

To me the non-Morocco videos are not canon.

[@pabloplato]

blue plaid shirt spotting!

[@Astrohhh]

why does Chris magically appear in the background of everyone's video lmao. I feel like he hears and sees everything

[@myspace42390]

love how respectful Andy is to the food culture and to the chef

[@colinjohnson5515]

Chris acknowledges he’s “looming in the background”. Love that guy. I want a ghost story based on Chris Morocco where the soul of the great chef roams chickens helping chefs and giving helpful critiques.

[@kittenyzmaismypatronus962]

I know you meant kitchens but I love the idea of a chef's soul commanding chickens to help out budding cooks by critiquing their food. Chicken Connoisseur: "You need to add more salt and make sure to control the flame, Martha"

[@SuperAccident]

The real star here is the Corningware Blue Cornflower dishes.

[@veerani]

Yes!! I thought the same thing hahaha

[@philipmack5668]

Lmao... only Chinese people know 😂

[@SirGuido]

Took me right back to my childhood.

[@DominicGo]

major props to liz for her translating skills (translating when she hasn’t heard the entire sentence yet), she’s a really great narrator too 👏👏

[@aeristifa]

It's so cute that Chris is everyone's best friend.

[@phoebelam5292]

17:47 introducing Chris like we don't know him 😭😂

[@AddBowIfGirl]

Phoebe Lam They get new viewers every video.

[@soundninja99]

They do that with everyone. Even Brad and Claire

[@felisyaalaudina5140]

Important questions i ask everytime i watch every BA videos: 1. Is there a chris cameo? 2. Will andy be seen wearing a torn shirt?

[@pioroa]

Felisya Alaudina please more of Andy torn shirts 👕

[@CriAleMar]

3. Will people comment about Andy's torn shirts?

[@pucciann]

LOL!

[@supermanifold]

Andy shirtless, please. And pantless. I think Andy can accomplish a lot in his underwear.

[@ginamatahati]

liz mo is damn great with that translations dangg i love her shes so coooolll 😭🤘🏽🤘🏽🤘🏽

[@Pokekid2597]

9:05 Andy's pronunciation is so on point here he sounds like local chinese

[@Zopilote]

Next episode: Sichuan food learns how to cook Andy.

[@legostampsvidz7224]

In Russia the food cooks you

[@Quoteory]

sounds better than this tbh

[@LuvTheWayULie13]

Zopilote yum 😋

[@leona5162]

i laughed too hard at this

[@yuktabhardwaj7554]

@@legostampsvidz7224 no bro ... cook foods you

[@ILiveForTheSummers]

Ooooh, new series? Is andy getting his own thing?

[@lucaortolani2059]

God I hope

[@CaulkMongler]

I’m down

[@toughluck2012]

Seeing Andy engage so humbly and excitedly with dishes I grew up with makes me so happy :)

[@lilyz646]

I am Chinese. I’m only 20 seconds into the video and it already makes me so so happy

[@TQTQTQTQTQTQ]

Damn...Bon Appetit giving away our secret ingredient. Chicken stock powder in everything.

[@Janine.Najarian]

Really? Even the vegetarian stuff? 👀

[@langlangg03]

Jenni Rayflo there is mushroom stock powder for vegetarians :)

[@jeffreychandler8418]

@@langlangg03 or pure msg

[@DestPestoDud]

@@jeffreychandler8418 mushroom stock powder includes msg

[@chaostears]

LMFAO THE TRUE SECRET INGREDIENT. it makes literally everything taste better

[@alexachen9728]

As a person who grew up in China I am so happy to see this video as Sichuan food is one of my fav. Also, i did learn a lot of cooking techniques in China so after moving to Europe and cooking for my friends here, they always get so surprised that i only have one wok, one chinese knife and chopsticks and i cook everything with it but the amount of flavors to create seems soo limitless. Thank you for this video :D

[@SamLee-xo7hj]

Also love that Chris got to judge Andy's dish this time after Andy judged Chris's burger haha

[@fyx0224]

Thanks for making this! I waited for two days before clicking this because I didn’t want to cringe😂 like every time I watch other nonchinese people talking about Chinese food! But this is amazing! Everything about it is as authentic as it could be- even the chef has a Sichuan accent! Thank you thank you BA!

[@fortytwocents]

Love this video so much + how they treated Chinese cooking as just as complex and deserving of respect as any Western cuisine! You all should try other regions of Chinese food (jiangsu??) because it is so different across the various provinces!!

[@yuding6019]

Really? Born and raised in Nanjing but don't know what's special about Jiangsu food. When my friends ask me what dishes you recommend and I'm like, ehhh, try some duck?

[@LY43537]

Thank you for incorporating more Asian foods. From actual Asian chefs with ingredients I grew up with. I understand the Mandarin. I see how the chefs are camera shy and I understand what they're feeling. Their mannerisms are so familiar. Growing up I was always the kid showing up to school with a lunchbox of chicken feet and fermented tofu and oh my god I was teased mercilessly until I came home crying and asked my parents for a Lunchable because I wanted to fit in (and God bless them they tried to buy me one a week but they were immigrants struggling to make ends meet on minimum wage). But now, my food is on BA! These are my people, and we're in America, and America is my country, and I'm finally feeling at home because of BA. Representation matters! Thank you!

[@LY43537]

(Also, Andy, the chef wasn't eating because traditionally, the chef eats after all the guests eat. I think. Or at least that's the way it's always been at any Chinese household I've been at.)

[@clear.z]

Is it wrong that I like seeing Andy uncomfortable and unsure of himself? Normally he acts very confident, and that confidence makes him ornery and sly. I like this side of Andy. I enjoy watching him squirm 😂

[@thalia141]

kinky 😳

[@EasyModeEden]

This made me feel and see a new side of him. He's confident in what he feels he knows, but once he doesn't he has no problem humbling himself and doing what he cans to know more. I like that confidence and the way that he can also quickly realize when he needs outside help.

[@oldvlognewtricks]

@@EasyModeEden He was obviously in awe of and had huge respect for Chef Qilong Zhao. I enjoy the self-deprecation here in contrast to how measured he is when he's in his comfort zone. Claire Z - 'Ornery and sly' describes all of them when they are in their zone and having to work with others. Unreasonable to expect anyone who is extremely expert in a field to completely avoid friction with other experts. This case showed that he knew he was not an expert - his 'yes, chef' was a playful acknowledgement of the role he was playing in the show. From that point onwards note his self-deprecation and appeals for approval, much as he makes fun of himself to cover it up. If it made me uncomfortable to watch an assured person I would ask questions of myself, not them.

[@modest_mind2526]

This is how he got so confident, he pushed himself out of his comfort zone. A trial of courage for everyone.

[@jasontan6013]

no

[@ketheasiankid]

@7:20 "Don't let him cut it too thin." Translator: "Dont cut it too thick." CHAOS

[@chaostears]

this is such an authentic chinese cuisine video it makes me so happy!! especially being in new york and having access to so many different regions of chinese cuisine due to the proximity to flushings, keep it up bon appetit!!!

[@waterunderthebridge7950]

Brad: goes places Molly: tries things Andy: explores Claire: despairs Hotel: Trivago

[@katy8605]

don't forget Carla: hobnobs with celebrities

[@ambertrafton5217]

Chris is on his own for his series too!

[@girtisholland]

Amber Trafton Chris: Sniffs

[@Janine.Najarian]

Chris: The Great Mouth Detective

[@tavisays9614]

Sounds like thier starter team to an apocalyptic survival show thats gonna come out very soon. I coined that idea i want in on this production!!

[@TheVivienne1990]

This is the first video of Andy’s I have watched and I found him very adorable! Very humble, adventurous and seems to want to learn about others’ cultures which always puts a smile on my face.

[@aloysiararasningtyas4501]

My grandma always says, “if you want to master Chinese food, you must master the art of flame”.

[@BenjiSun]

it's the same in most of south and southeast Asia. indian, indonesian, china, all depend heavily on the yinyang of flame control for the best food...

[@h.troubetzkoy1483]

Andy made me so proud of him as a person and a chef.The amount of genuine love and respect he showed for the food the skills, the culture. Chef Zhao was magnificent to watch and I think Andys' visit will be a highlight of his years of cooking in the US. Telling about eating sheep's head in comparison to duck head showed he is the real deal. onviously it would not have been possible without Liz Mo and her well timed translations.

[@thatjerseyb]

*picks up skippy peanut butter* "first thing he picks up is jiffys" bless your heart Andy

[@aaronflameboy]

Words cannot even begin to describe how happy I am that Andy has his own series.

[@irethemelon]

Omg I can't even begin to describe how happy I am rn watching this! I'm from sichuan and I love both sichuan cuisine and andy 😍

[@aimeexiao5628]

I feel this omg, this vid actually did sichuan righht YESSSSS

[@irethemelon]

Aimee Xiao ikr!! btw lookin good in that profile pic sis

[@zulemasaucedo17]

Love how encouraging the chef is during Andy’s first attempt 👍🏼

[@mitchellthomas8436]

BA definitely only had one wok before this vid... that second one is straight out of the box 😂

[@pagesoflines]

This is the first time I've seen someone as overmatched as Claire on a hard Gourmet Makes video. And you know what? I'm here for it. Share the misery around the test kitchen as people learn and innovate and problem solve. Now, for the day when the unflappable Chris is finally flapped by something other than the idea of wilted lettuce on a burger LOL

[@leeboonkang2]

I feel that chinese cooking in general takes very long to prepare each ingredients but the actual cooking its very fast.

[@AaronFigFront]

Depends on what Chinese.

[@Janine.Najarian]

Yup.

[@davidv.3856]

LamboKang that’s kinda what it’s like for Vietcooking

[@tavisays9614]

High heats where its at!! Also, consider the amount of food prep they push that doesn't get on camera.

[@xuapril32]

really depends on what you're making - most stir fry, yes, is pretty quick cooking, and steaming stuff like fish also doesn't take long, but there are also many dishes that you simmer over the stove for hours (soups, braised meats, etc)

[@Sarah-ez7tz]

sharpens my knife on the back of a plate to establish dominance

[@fannynjo]

Hats off to Andy for gulping down chili oil like it's cough syrup!

[@AnEpicNguyen]

HAHAHA!!! My mom used to sharpen her knives the same way! Only with the bottom of a ceramic bowl. I’m pretty sure it’s bc the ceramic is porous and super hard/rigid. If you notice, some flat knife sharpeners are basically a metal plane with holes. Same principle with the ceramic bowl/plate.

[@OlDirtySam]

Thats what i thought when i used the underside of a cup. Works pretty well and is my kind of sharpener now

[@kirampd4545]

Wet stones are often made of ceramics so it's the same principle.

[@MisterFuturtastic]

Bear Grylls taught me you can sharpen a knife on a river rock... same idea.

[@recoil53]

It's because a lot of ceramics contain quartz, which is the abrasive in a lot of natural whetstones. This really only works with simple steels that aren't very hardened. With man-mad whetstones it isn't the same. The ceramic whetstones generally have a different abrasive embedded within.

[@donthaveajungian]

Andy: But I didn't burn the garlic. Proud Daddy Chris: YEEaaaahhhh~

[@persephone8759]

oh my god im so glad to see the knife being sharpened on the plate, thats true chef culture right there.

[@fbr36]

Andy's skin looks plump and dewy he needs to be a guest on a beauty channel. Where is his glossier interview?

[@miso8090]

Farha Rizvi he actually just did a top shelf with them. His mom is an esthetician and he uses Biologique P50, a chemical exfoliant. I love it. ❤️ marathoning BA in quarantine lol

[@MelvynSiaw]

The high heat fire has to be there. It brings the “wok hei” to the dish.

[@gxbalcantara]

This needs to be more known, wok hei is the soul of the dish.

[@somebodyoutthere]

I already want this series to be renewed for the second, third season, and beyond.

[@soggie7157]

As an ethnic chinese, watching this video brings a smile to my face. I learnt so much from videos like these where you see your own culture's cuisine examined from an "outsider's" eyes. Growing up I've always thought of chinese food as unrefined, working class food, but watching videos like these brings a brand new appreciation to my own culture in general.

[@mischaminxx]

The first prep kitchen I ever worked in was a take on Szechuan and I quickly fell in love with the cleaver! Once you learn how to work with it, seriously the best kitchen tool hands down!!!! The way he used the ceramic plate to quick sharpen it....BOSS!!!!

[@Shell1425]

His smile is so warm and inviting! Bless

[@TheFattycakes1234]

i really love how most of the BA crew has their own series/episodes now , it’s great to see everyone every week

[@Sheepy007]

I actually like the Idea from Bon Appetit to give each of their hosts their own type of themed show, so they don't get outshined by brad and Claire

[@izzy1221]

As a Chinese person, GO ANDY GO! I support you learning a part of Chinese cuisine!

[@danielliu7651]

I am drooling over 1. Sichuan dishes 2. Andy’s hotness 3,. Zhao’s cuteness 4. Liz’s translation

[@yuliagu9383]

the chef laughing at him while he's trying everything is hilarious

[@quentin8084]

Never in my life have i been so early to a BA video blessed and impressed

[@shhhlauren]

Love that they were able to wok Andy through cooking.

[@Platitude]

I would watch a series of Andy learning Sichuan dishes.

[@rakchityonzan2806]

Never though of seeing andy get insecure about his knife skills man we need more of this with andy lol

[@aarond9563]

Shoutout ti Liz. Her attirude was really great the whole way through and by far the MVP of this video.

[@MadiganinPeach]

I feel like we're all the aliens from Toy Story worshipping BA 😂😂😂 The content is 👌👌👌

[@leaneclemenceT]

VintageWonderland hahahah i relate to this comment

[@ESGymNo2]

Honestly its so nice to see Chinese food presented with such complexity and technique. Not just a takeaway item

[@justinewang6788]

So happy to see Bon Appetit cover Sichuan food! I always thought the various types of Chinese food were noticeably missing in BA's repertoire. Props to Andy and the crew for consulting with an experienced Sichuan chef, and props to Andy for going outside of his comfort zone. Hopefully, this means Andy has his own show now along with Brad, Claire, Chris, and Molly? Also *adore* the brotherly relationship Andy and Chris have with the two of them supporting each other by giving feedback and advice, but also mercilessly teasing each other at every opportunity. Mega approve Chris and Andy's verdict of black bean sauce being something that should be hyped up in the pantry - it's so, so savory.

[@colinfew6570]

Please make this a thing....this is the best. Like just amazing. Bring in Liz as guest cook often.

[@regenorakel]

When you've been watching and reading Food Wars and get excited that you remember má là as a pillar of Sichuan cuisine ♥

[@davidb5205]

That Mapo Tofu dish!

[@regenorakel]

@@davidb5205 Yes!

[@mariamorales8476]

YAAASSSS that was the first thing that cross my mind

[@awwwkitteh]

Absolutely love Shokugeki no Soma.. can't wait for the next season!

[@regenorakel]

@@awwwkitteh Me neither!

[@emmah895]

that chef is absolutely adorable and seems so kind

[@jdsgotninelives]

Thank you Andy for bringing your intelligence to this complex and sublime cuisine. Oh and thank you chef Qilong for sharing your ingenious knife sharpener.

[@nilcakmak7151]

we said we wanted Andy and here he is - props to BA for actually listening to their audience!

[@bellaaqq1404]

you could spend years tasting all Chinese dishes and not even finishing all the dishes from half of the country

[@wwaxwork]

But it would be some amazing freaking years trying all that great food. I volunteer to take up the challenge to eat all the food of china if someone else will pay for it for me. Those are the sacrifices I am willing to make for knowledge. :)

[@d4n4nable]

I mean, same with European cuisine.

[@MontyMole92]

d4n4nable europe... a continent... vs china a country?

[@Janine.Najarian]

I can still try

[@joostin123]

@@MontyMole92 China's land mass is enormous and the trade it encountered over hundreds of years would make a pretty diverse spread of cuisines

[@zicheng4833]

as a chinese who grew up with parents who owned a restaurant i had so much fun watching this

[@onelittleskittle6421]

lol i laughed so hard when at 13:22 Andy was like "experience •__•"

[@timetraveller3076]

As a Malaysian Chinese who loves Chinese food, definitely felt proud!

[@ntnnot]

_"Nice jawline over there... George Clooney'esque..."_ Andy with the punch lines. :D Good episode all in all. Big up Qilong Zhao, crazy skills on the wok.

[@ruchusk]

I was kinda upset that everyone gets to work with experts and claire is left to struggle on her own. Then I saw the chef's stir fry wok skills and thought, "good luck with all that, Andy..."

[@osuwari]

Claire is a freelancer, she's not a BA employee anymore. I doubt Condé Nast would pay for some freelancer to go work with experts.

[@wwaxwork]

Well the thing with Claires is the point is she is deconstructing & recreating the recipe. Chefs do it all the time. That's kind of the point of the show she does, she just drama queens on & makes it a much bigger deal than it is.

[@girtisholland]

David Morrissette She was the original one with a series that blew BA up. Most people were a fan of her initially.

[@spatley72]

Andy and the BA team rock again, hope to see a lot more of this series. Andy is so charming and smart, humble, and inquisitive. love this!

[@MiCKi914]

0:27 OMG, Andy, I love your enthusiasm -- it's infectious!

[@GwynneDear]

Andy is so intimidated by this chef, it’s kinda crazy.

[@Golden5711]

I know. And the chef was so nice and humble!

[@wwaxwork]

I think it was respect. This was the Chefs area of expertise & he was willing to share with basically a stranger on camera & I think Andy knew that was a pretty big deal.

[@GwynneDear]

wwaxwork oh I know the feeling, I’m a chef. I think it’s awesome to get out of one’s comfort zone and learn new stuff, it’s just crazy to see someone like Andy feeling like the FNG.

[@altpro2002]

Molly: Gets a trip to the wilderness Andy: Gets to learn about Chinese cuisine Claire: Get to be mentally abused Poor Claire :))

[@isabellaromano6156]

BoXiPu624 brad is the luckiest he’s been to hawaii and alaska

[@C_Bat]

3:23 It's Chris Morocco! No BA vid is complete without a CM Cameo.

[@rgpfighter]

All-Purpose Sichuan Sauce (what I would potentially use and that's easy to find): - Peanut Butter (crunchy for texture/smooth for creamy sauce) - Tofu Chilli Paste - Spice Mixture - Chicken Powder (may replace this with some flour to make it thicker/vegetarian, I believe this was added for flavor also) - Sugar - Black Vinegar (Rice Vinegar/Jalapeno soaked vinegar for spice) - Soy Sauce - Red Oil (Hot Oil) I'm going to try this out to make some spicy tofu and see if it goes well on a stovetop ^_^

[@Beluchy59]

Kind of shocked by how shocked Andy and Chris were at the chef using unglazed ceramic to sharpen the knife.

[@DessertsPRN]

Love this, would love to see this as a series. Andy's natural curiosity on food, especially global cuisine, makes him a more humbled chef. This reminds me of Gordon Ramsay's Great Escape series. I love when chefs explore. explore places a spotlight on more eastern flavours than western.

[@TheMisguidedMonster]

I just remembered how my mom used to sharpen her knifes with the back of a plate like he did!