The Kitchen Wisdom of Cecilia Chiang

Instructional

Instructional

Top chefs of the San Francisco Bay Area, including Corey Lee of Benu, Laurence Jossel of Nopa and Nancy Oakes of Boulevard, invite Cecilia Chiang into their kitchens to re-create some of her classic recipes. Chiang launched the Mandarin restaurant in 1960, introducing Sichuan, Hunan and Beijing cuisine and revolutionizing Chinese cooking in America. Now in her 90s, Chiang prepares some of her restaurant's staples, including beggar's chicken, squab in lettuce cups, the original pot sticker and crispy Sichuan duck.