The Sichuan Kitchen

Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, a flavorful take on chicken salad. Wes Martin explores toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and makes Spicy Broccolini with Seared Tofu and Sesame Oil.

Where to watch

You cover 0/200 episodes +13 with the plan · 7%

Your services

With the plan

Not covered

PBS

Free

140/200

Watch

Every episode is already streaming. You only need about a month to binge it.

Add Hoopla

Jun Jul Aug Sep Oct Nov

Subscribe ~1 month · binge 13 of 200 episodes, then cancel

See your month-by-month plan → Track