Fuchsia Dunlop & Sichuan Flavors: Strange Flavor | Bang Bang Chicken | Serious Eats

[@joshevans5127]

Pay attention SE. This is prime KZbin content, please do more of it: experts in specific regional cuisines showcasing iconic dishes.

[@buddhalinkola9804]

yes we need more of fuchshia dunlop

[@lemonz1769]

Fuchsia is fantastic and this video is great. It’s a shame the views on this video aren’t more!

[@kitani6767]

This lady is so bad ass. 3:42 is my favorite...the chill, no-look super fast chop with a huge cleaver and a smile. She clearly knows her stuff but doesn't talk herself up. Seems very humble. I love it. The pop ins of the boss Mandarin accent is awesome.

[@krishnasreenivasan8522]

Love Fuchsia! Please keep it coming!

[@Abby-pb4jb]

Thank you for showcasing her recipes.

[@AudreysKitchen]

Highly recommend Fuchsia's books. I'm currently cooking my way through Food of Sichuan, and I love how detailed it is, really explaining the way different things comprise a meal and the philosophy of Chinese eating. Everything I've cooked from it so far has been fantastic!

[@jeffgreen8027]

Brilliant! Clear, concise and delivered w passion and knowledge. What a joy.

[@kem6429]

The Chef really knows her stuff. the background information she adds is all the better not to mention her cooking skills.

[@AudreysKitchen]

Fuchsia Dunlop was the first westerner ever to attend the Sichuan Higher Institute of Cuisine. I adore this woman, she's so knowledgeable and passionate and she's a wonderful personality on camera too

[@dxseven4159]

I grew up working in a Cantonese restaurant(14-25). I've read all Fuchsia's books and they are wonderful. I'd love to take one of her tours. I've done more than a few of her recipes -they all work!

[@BadHattie]

I've had this with poached chicken and cucumber slices. Definitely one of the great cold dishes that could be had anytime.

[@homumu]

i love her pronunciation wow

[@jap0nes]

She speaks real english

[@homumu]

@@jap0nes yeah so elegant

[@missmaam792]

Fuchsia Dunlop and Barbara Tropp are two of my absolutely favorite chefs/cookbook writers of Chinese cookery.

[@rexiioper6920]

Two white women? 😂

[@dorothyyoung8231]

Rex Oper, I love Serious Eats. But, really, are there no good Chinese chefs? Really?

[@ericcc172]

​@@dorothyyoung8231 The value in her presentation isn't just in Chinese cooking, but specifically being its ambassador to the western world. She explains the flavors and techniques with the understanding of what a typical westerner is familiar with, which makes it much more approachable. There are great cooking channels out there with master Chinese chefs, spoken in Chinese (sometimes with subtitles), and meant for a Chinese audience, if that's what is desired.

[@dorothyyoung8231]

erkdajerk, it’s hard to imagine that no single Chinese chef could explain Chinese cuisines to Westerners.

[@geerussell]

@@dorothyyoung8231 Just to recap... a quarter century of experience in the cuisine, trained at the top culinary school in Sichuan, author of multiple books... you say (checks notes) not qualified to present a recipe on youtube. OK.

[@JosephQuinton]

I adore Fuchsia!!!

[@JTMcAwesomeFace]

Her Chinese is so good wow!

[@Optimist788]

I just made a large batch of this sauce and it’s especially good on vegetables and I just used it as a dressing for my chopped salad🙌🏼

[@beep_boop]

Really wonderful series

[@openskies11]

Love Bang Bang chicken! More Fuchsia please!

[@BathTubNZ]

Love this series.

[@NoName-of8dq]

this also works great on noodles

[@sonofjenova7]

Yes. This has been my lazy alternative to weeknight ramen sometimes. Boil some noodles up and prep the sauce on the side. Chop some nuts and grind sichuan peppercorns. The sauce is ready before the noodles are done cooking. Really quick and dirty. I usually use natural peanut butter as the creamy base.

[@张凡-t4k]

A very authentic Chinese dish, she did know how to cook.

[@KocaMetallec]

Dear KZbin algorithm, if you are reading this, please suggest me more of the Sichuan cusine videos like this. Thank you

[@purplealice]

I tried one of your cooked chicken cold dishes, and I discovered it's wonderful with leftover turkey. I love the spicy and nutty flavor. I sometimes make "doilies" - the flour pancakes used for moo shu dishes and also for Peking duck. And the cold dish is really good wrapped up in a pancake!

[@kxyr28]

also makes for a good dipping sauce for hotpot

[@fnhs90]

Preliked

[@shawnat8799]

This reminds me of saliva chicken, I love that dish.

[@Horsegirl5678]

I just ordered the book!!!! OMG

[@arrchee8386]

Sauce could also be used for Dan Dan mian... My favorite sauce... I also put in smashed and chopped garlic.

[@radityaamandra7029]

2:45 Like skinny, fatty, chewy chicken skin etc... Now that's what I called a real foodie.

[@andrews1929]

You can tell she’s an expert in Chinese cooking because she uses a cleaver for everything lol

[@misterturkturkle]

I made you a chicken What flavour? _S t R a N g E f L a V o U r_

[@lgolem09l]

Would you eat this with cold or hot rice? Or no rice?

[@NewlandArcher85]

I'd love to see more of Fuchsia on TV. Come on BBC, where's the series commission?

[@kaumudee]

Pecking order lol

[@mugensamurai]

This lady is like the Julia Child of Chinese cuisine.

[@gander4872]

Low on the pecking order🤣

[@teapot4two610]

She speaks perfect mandarin, uses a cleaver, and likes chicken skin. Definitely more Chinese than Chinese!

[@huangboris]

sichuan cuisine regins supreme

[@pleasesircanihavesomemore2402]

Finally some decent content

[@alanlevitt4663]

2:01 Well, poached chicken is wonderful but there are cultural reasons for NOT doing it in America. The first thing you need is a good, tasty chicken where the flesh itself is where most of the flavour is. No seasoning beyond a touch of salt to bring out the umami. The needs of the American mass-market is completely contrary to that - sell 'em cheap and pile 'em high philosophy makes for very bland, flavourless birds. Think about the differences between the taste of a wonderful Heritage turkey versus your grocery-store butterballs. Of course, you wouldn't poach a butterball. That's disgusting. Not to mention the poor animal welfare standards where you essentially *have* to overcook the meat to ensure you won't get food poisoning.

[@MrYetze]

I have a different version of where the bang bang chicken came from. Actually bang bang refer to those people who always carry bamboo stick and transport heavy things for others.

[@WurstRELOADED]

So, is this dish meant to be eaten cold? Because the only heat was applied to the chicken and that probably cooled down during the rest of the preperation.

[@DH-be4ur]

It was taken out of the fridge, and she said it was a cold dish a few times, so, yes. Eaten cold.

[@WurstRELOADED]

@@DH-be4ur cool, thanks

[@xXJohnofthedeadXx]

If you aren't chopping with a cleaver, are you even cooking chinese?

[@christoohunders5316]

Damn, this guy is handsome !

[@iconoclast137]

that cleaver looks dangerous

[@alanlevitt4663]

Only to untrained/Western hands.

[@lgolem09l]

It's so much safer than normal knives. You never cut yourself, because there is always enough metal to rest your knuckles against the knive at all times.

[@maciej-36]

SO is Googles new OS out now?

[@zaydahmed7912]

mrs.bean

[@emboe001]

Who knew Steve Buscemi with long hair and a British accent was such a good Chinese cook?