My dad is a Sichuanese chef so I know Sichuan cooking and Fuchsia is the real deal. Her knowledge, expertise, insight is still refreshing and unique as she bridges Sichuan to the rest of the world. Love her, could listen to her talk about food all day
OMG !!! I’ve been being exposed to Fuchsia Dunlop in the English-language media for more than 10 years. She’s always been very impressive with the most correct and proper information about Chinese food and Chinese food culture. This is my first time seeing her in actions - WOW, her techniques here are CLASSIC !!! BRAVA !!! Yes, more CLASSICAL and correct and proper than ~96% of the so-called “Chinese food experts” out there today, including native and indigenous ethnic Chinese themselves ... Thank You So Much ! I am forwarding this video immediately to my many friends who respect and are into Chinese food.
As a Sichuanese, I can vouch that she cooks way better than many many average Sichuanese (home) chefs, thanks to Ms Dunlop's pro training in the best Sichuanese cuisine academy in Chengdu decades ago!^^
Alex He Yes. Not only her techniques are classic, her understanding and philosophy of Chinese food culture and Chinese culture in general are just extraordinary. It must have to do with her being classically trained in her former and cerebral academic background of Oxford.
I love all her books and the way she explains the food, but here she was a bit too shy with the chopped chillies. Usually you'd fry and chop up at least two more handfuls of them to make the dish work.
You'll notice they're holding a copy of her newest cookbook, The Food of Sichuan. www.fuchsiadunlop.com/the-food-of-sichuan/ Worth getting. She has also done a couple of videos for Milk Street Kitchen, which also cover a few SiChuan cooking techniques.
Bless you! you have taken my two most favourite cooking sources (Fuchsia Dunlop and Serious Eats) and made a beautiful fusion that somehow also has spicy meat. Pleassse have more Fuchsia videos! Best regards. Mat.
Dear Fuchsia - you are one of my role models! I have several of your Sichuan cookbooks and I've been trying to make some of the food myself - I enjoy the mala flavor. I make chili oil and use it as a table condiment, and I just recently started working with Hunan sliced salted chilis. Yum!
Appreciate the fact that Daniel wore his blue worker’s jacket for this video - showing solidarity with the proletariat 😉. Really appreciate the video too - given how amazing, rich and varied Chinese cuisine is, there is a serious lack of high quality English-language videos around.
What was the cloudy liquid added @ 6:50? It looks viscous with decent sized bubbles sitting on top when it first appears @ 5:23. Since there is no recipe published to accompany this video, missing the name of an ingredient makes it difficult to even approximate making this recipe. For those that are put off by the oil, try using a healthy high oleic oil like avocado.
@@seriouseats Thanks for the reply! I will definitely be trying to make this dish, and maybe pick up Fuchsia's book. After Spicy and Tasty closed down in Flushing, and then myself moving to Oregon, I've been missing a high quality version of this dish. If anyone has tips for a proper Sichuan restaurant in Flushing/NYC I'm all ears.
@@GoldenDumpling I like Szechuan Mountain House or Guan Fu Sichuan, but admittedly I am no authority. Places in Flushing open and close so quick, sometimes.
It's the small details that really make this video stand out. The way she holds her knife, the oil added to the marinated beef slices. For English speakers this is an amazing introduction to a classic Sichuanese dish. One quick note however: there's a translation error in the video; it should be 刀口辣椒. The Sichuanese pronunciation of 辣 (la4) does sound like 海 (hai3), to be fair.
Fuchsia is amazing! Thank you Serious Eats for bringing those incredible flavors to light. Could you please let us know what is the liquid used for the broth? Just water and cornstarch, or some kind of a stock? Thanks!
If the beef is tough, velvet it with a bit of baking soda... Or is that verboten with Sichuan cooking? I'm wondering if sierra or mock tender or bottom round sliced thin would work in this dish...
Thank you very much! This video actually encouraged me to take a diferent approach to Asian cooking. Try a more authentic approach, which was very 'educational' for me. I enjoy this dish very much and tried different variantions of IT. Some are available on TH-cam, but anyway ... This video is extremely helpful in terms of explaining certain things to begginners. Thanks! ❤️
Chris Johnson you can try chef knife to go website the have a good selection of clever, or any major knife brand like messermiser and henkle all have there version of the Chinese chef knife.
@@chrisjohnson6482 I have used this for a couple of years and it's great. The edge is a bit curved (but not as much as a western chef's knife of course) which makes it versatile for just about everything. www.tuocutlery.com/collections/fiery-phoenix/products/tuo-cutlery-fiery-phoenix-series-tc0702-german-high-carbon-steel-forged-7-inch-cleaver-knife
Anyone have any thoughts re using shaved steak for this, to keep the prep time down a little bit? I think it'd probably work quite well, but curious if anyone thinks otherwise...
We are loving her food, and she is such a good teacher! One question, though: we are an alcohol-free household. Is there anything we can use as a substitute for Shaoxing wine that would respect the integrity of the dishes?
"[T]he Sichuan flavor, dried chilies that are not overpoweringly hot, but have a lovely aromatic quality", and "[A] wonderful tingling sensation". This makes me smile. I have these chilies, and these descriptions that avoid the characterization of "hot" are baffling to me. If these aren't hot, I'd likely die from tasting the hot ones. 😬
Most of these steps she did are wrong！OMG！As a Chinese, I wanna Say this is not authentica or serious at all! Please hire a Chinese chief to do this dish!
Aveeno Aveeno NO. Her techniques are FAR BETTER than the very majority of Chinese themselves today. She is NO garden-variety Chinese food expert. You have picked the wrong person to strike an erroneous argument.
Being ‘a Chinese!’ doesn’t necessarily make you an expert in Chinese cooking. She trained at the Chongqing Culinary School formally and spent her life researching Sichuan cooking. I trust her knowledge more than yours. And my dad is a Sichuanese chef.
My dad is a Sichuanese chef so I know Sichuan cooking and Fuchsia is the real deal. Her knowledge, expertise, insight is still refreshing and unique as she bridges Sichuan to the rest of the world. Love her, could listen to her talk about food all day
OMG !!! I’ve been being exposed to Fuchsia Dunlop in the English-language media for more than 10 years. She’s always been very impressive with the most correct and proper information about Chinese food and Chinese food culture. This is my first time seeing her in actions - WOW, her techniques here are CLASSIC !!! BRAVA !!! Yes, more CLASSICAL and correct and proper than ~96% of the so-called “Chinese food experts” out there today, including native and indigenous ethnic Chinese themselves ... Thank You So Much ! I am forwarding this video immediately to my many friends who respect and are into Chinese food.
As a Sichuanese, I can vouch that she cooks way better than many many average Sichuanese (home) chefs, thanks to Ms Dunlop's pro training in the best Sichuanese cuisine academy in Chengdu decades ago!^^
Alex He Yes. Not only her techniques are classic, her understanding and philosophy of Chinese food culture and Chinese culture in general are just extraordinary. It must have to do with her being classically trained in her former and cerebral academic background of Oxford.
Eh, i usually prefer home chefs over professionals. With that said, she’s great and very knowledgeable.
I love all her books and the way she explains the food, but here she was a bit too shy with the chopped chillies. Usually you'd fry and chop up at least two more handfuls of them to make the dish work.
@@pct87 You've never been to a great restaurant than.
FtGF you’ve obviously never had good home cooking.
Please have this Chef on with more Delicious recipes and techniques.
We have 4 more videos coming with Fuchsia! Stay tuned.
Serious Eats ohh music to my ears
4 more videos woohoo!!!
You'll notice they're holding a copy of her newest cookbook, The Food of Sichuan. www.fuchsiadunlop.com/the-food-of-sichuan/ Worth getting. She has also done a couple of videos for Milk Street Kitchen, which also cover a few SiChuan cooking techniques.
Yeah she's great. Like an English Auntie with kickass Mandarin
We need more of Fuchsia! She is simply fantastic.
Bless you!
you have taken my two most favourite cooking sources (Fuchsia Dunlop and Serious Eats) and made a beautiful fusion that somehow also has spicy meat.
Pleassse have more Fuchsia videos!
Best regards. Mat.
I loved her reaction to his reaction to the scent of the sizzling chilies ❤
Dear Fuchsia - you are one of my role models! I have several of your Sichuan cookbooks and I've been trying to make some of the food myself - I enjoy the mala flavor. I make chili oil and use it as a table condiment, and I just recently started working with Hunan sliced salted chilis. Yum!
Appreciate the fact that Daniel wore his blue worker’s jacket for this video - showing solidarity with the proletariat 😉. Really appreciate the video too - given how amazing, rich and varied Chinese cuisine is, there is a serious lack of high quality English-language videos around.
Fuchsia Dunlop is a gift to the world
That looks amazing, thank you for sharing this, and thank you Fuchsia. 👏👏👏
Wooowwww!!!!!!!!!!!!! She’s a well trained !!!! Can definitely tell right away when she cuts the ginger in square !!!
I tried once. I’ll cook this tomorrow again.
Literally JUST decided to go out to get Szechuan beef for lunch.
Yum Factor is over 9,000!!
this series is dope. im glad Asian food is getting proper representation in the west. More Fushsia Dunlop!
This is amazing, more please.
Definitely add cilantro on top, beansprouts are a great accompaniment too.
This was one of the greatest things I ever tasted. Thank you.
HOLY Cow! She speaks perfect mandarin, uses a cleaver, and likes málà. Definitely more Chinese than Chinese!
OH MY GOD I LOVE FUCHSIA
Fantastic! Love it. Thank you.
I love this dish, corner 17 in STL does a great job for anyone in the neighborhood!
I almost can smell those spices sizzling!
really amazing!! which oil are u actually using for this sizzling effect in the end and in the beginng to fry?
What was the cloudy liquid added @ 6:50? It looks viscous with decent sized bubbles sitting on top when it first appears @ 5:23. Since there is no recipe published to accompany this video, missing the name of an ingredient makes it difficult to even approximate making this recipe.
For those that are put off by the oil, try using a healthy high oleic oil like avocado.
It's stock!
@@seriouseats Thanks for the reply! I will definitely be trying to make this dish, and maybe pick up Fuchsia's book. After Spicy and Tasty closed down in Flushing, and then myself moving to Oregon, I've been missing a high quality version of this dish.
If anyone has tips for a proper Sichuan restaurant in Flushing/NYC I'm all ears.
@@GoldenDumpling seriously the book is amazing it's beautiful the recipes are amazing I have all her books I love the way she writes
@@GoldenDumpling I like Szechuan Mountain House or Guan Fu Sichuan, but admittedly I am no authority. Places in Flushing open and close so quick, sometimes.
not exactly Flushing, but in College Point, Queens, Little Pepper is amazing!
If you're thinking of using less oil to make this dish. Don't. It won't be as good, in taste, smell and aesthetic.
Of course, you don't drink the oil.
Hmmm actually i maybe disagree... Yes, the oil that you add at the end adds do much but without IT the dish od still very much delightful!
we are so limited in most parts of the US on real chinese food. it's nice to have the basics of Sichuan flavors demonstrated
It's the small details that really make this video stand out. The way she holds her knife, the oil added to the marinated beef slices. For English speakers this is an amazing introduction to a classic Sichuanese dish.
One quick note however: there's a translation error in the video; it should be 刀口辣椒. The Sichuanese pronunciation of 辣 (la4) does sound like 海 (hai3), to be fair.
Fuchsia is amazing! Thank you Serious Eats for bringing those incredible flavors to light.
Could you please let us know what is the liquid used for the broth? Just water and cornstarch, or some kind of a stock?
Thanks!
Wondering as well! So infuriating that there’s so recipe linked or anything
The recipe book this is from simply calls for stock. Veggie, animal-based; your call!
Boil up some pork or chicken bones
Oh my god.....just discovered this channel via a comment on andongs channel. This cookbook is on my wish list in the meantime I can watch happy days
She knows more about Sichuan food than I do, although I grew up eating lots of Sichuan food.
her book was enlightening.
If the beef is tough, velvet it with a bit of baking soda... Or is that verboten with Sichuan cooking?
I'm wondering if sierra or mock tender or bottom round sliced thin would work in this dish...
Thank you very much! This video actually encouraged me to take a diferent approach to Asian cooking. Try a more authentic approach, which was very 'educational' for me. I enjoy this dish very much and tried different variantions of IT. Some are available on TH-cam, but anyway ... This video is extremely helpful in terms of explaining certain things to begginners. Thanks! ❤️
Her book shark's fin and pepper soup is a classic.
Fuchsia is the Julia Child of Chinese Cuisine!
Where can I find one of these knives? I've got a heavy western cleaver but I've always been interested in getting an agile chinese style one
Chris Johnson you can try chef knife to go website the have a good selection of clever, or any major knife brand like messermiser and henkle all have there version of the Chinese chef knife.
@@jennyfatfat1 no like I said, I already have a western cleaver like henckles. I want a specific recommendation for a knife like in the video :)
Chris Johnson oh I see that I have no clue good luck searching
@@p1ermonkey I'm looking for a specific recommendation for one that somebody had personally used and likes :)
@@chrisjohnson6482 I have used this for a couple of years and it's great. The edge is a bit curved (but not as much as a western chef's knife of course) which makes it versatile for just about everything. www.tuocutlery.com/collections/fiery-phoenix/products/tuo-cutlery-fiery-phoenix-series-tc0702-german-high-carbon-steel-forged-7-inch-cleaver-knife
can u make this at home tho...
Anyone have any thoughts re using shaved steak for this, to keep the prep time down a little bit? I think it'd probably work quite well, but curious if anyone thinks otherwise...
her chinese is pretty good ngl
25 years in a country usually does that, at least with people that choose to learn like she did.
We are loving her food, and she is such a good teacher! One question, though: we are an alcohol-free household. Is there anything we can use as a substitute for Shaoxing wine that would respect the integrity of the dishes?
In another interview, she said the Shaoxing wine is there to refine the flavors and would go ahead and make the dish without it.
shaoxing wine is unpotable because of salt added
A dry sherry would work in a pinch
@@cpa314 dry sherry is alcohol
@@bengriffin5146 Thanks, Ben.
So what variety of. Dried chili’s?
I do everything right but the meat end up being too tough to chow, even the better quality one. Any advice?
Does anyone know which specific knife she uses here?
What's the liquid used?
Where can I find the recipe measurements?
I am impressed that the Mandarin term for numbing spiciness, málà, is used.
THANK YOU FUZZY DUNLOP YOUR COOKING LOOKS DELICIOUS AND YOUR TENNIS BALLS HAVE ALWAYS EXHIBITED UNIFORM BOUNCE AND SPIN, AT LEAST IN MY EXPERIENCE
Can you please spell chanice knife name please
"[T]he Sichuan flavor, dried chilies that are not overpoweringly hot, but have a lovely aromatic quality", and "[A] wonderful tingling sensation".
This makes me smile. I have these chilies, and these descriptions that avoid the characterization of "hot" are baffling to me. If these aren't hot, I'd likely die from tasting the hot ones. 😬
扶霞真有文化
Where is the recipe?
What was the cut of beef used?
My guess is a trimmed beef tenderloin since it was barley cooked and still chewable. You could probably use an eye of round but it might be too chewy.
This chef knows much better than me. I am a chinese
what is the liquid she put in after adding all the spices?
Oil
@@gander4872 no the white liquid in the middle not at the end
@@UKChat2014 Stock. It looks like stock from boiled chicken or pork bones. Either would be good.
@@gander4872 oh ok
@@UKChat2014 you're welcome
what cut of beef is that...looks like a tenderloin, and those aren't cheap
Appreciate the video, but it is odd to not provide the recipe. Hopefully this doesn't start a trend.
Recipe is here:-
appetiteforchina.com/recipes/sichuan-boiled-beef-fiery-sauce
Is that Frank Pinello's brother?
这是风味人间上那位啊
Daniel looks so awkward here, I’ve never seen him stand so quietly before.
I was in the presence of a master! Gotta shut up and watch sometimes haha
@@dgritzer I respect that, I was watching too!
@@dgritzer Your reaction to the sizzling was so great. I didn't find anything about the video awkward!
She really is the best known Western writer on Chinese cuisine. Her cookbooks are fantastic.
Daniel looks like a plumber in that uniform lol
That dude looks hungover as hell!!
I don't see that. I don't know what you're talking about.
....dynamite Kenji............ww...
Chinese people can tolerate ingesting a crazy amount of oil...
I like it but then you’re eating all of the gross stuff that cooks off the beef
Take off your jacket, dude
Honestly kind of annoying she wouldn’t let seriouseats publish the recipe.
I think she forgot to add the Szechuan pepper. At what point would you usually add it?
It was part of the chopped up chillies that she put on top before hitting with the oil.
It burns on the way in; and it burns on the way out . That dude did not have a good time .
I eat spicy food every day, it never burns on the way out. I'm sure that guy had a great time. Not everyone has a weak stomach.
That bowl is like 50% oil
Well yea you're not supposed to actually eat the oil. You fish the meat and veg out of the bowl
capsaicin is hydrophobic and oil soluble, so you'll need oil mostly to extract flavour.
Actually thats mostly water. Its still oily but thats okay. You can eat just a little, and go back to colder outdoor work
Yup you don’t have to drink all the broth mate
@@JD.......... probably be really tasty on some udon tho
Most of these steps she did are wrong！OMG！As a Chinese, I wanna
Say this is not authentica or serious at all! Please hire a Chinese chief to do this dish!
Aveeno Aveeno NO. Her techniques are FAR BETTER than the very majority of Chinese themselves today. She is NO garden-variety Chinese food expert. You have picked the wrong person to strike an erroneous argument.
Being ‘a Chinese!’ doesn’t necessarily make you an expert in Chinese cooking. She trained at the Chongqing Culinary School formally and spent her life researching Sichuan cooking. I trust her knowledge more than yours. And my dad is a Sichuanese chef.
She speaks better Sichuanese than you. And as a Sichuanese I confirm everything she says is spot on. Read her book fish fin and Sichuanese pepper!
I used to cook this dish largely in the same way as she did it. It is authentic.