Andy Learns How to Cook Sichuan Food | Bon Appétit

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  • Published: 29 July 2019
  • 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
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Comments • 2 000

  • Doodah Gurl
    Doodah Gurl  11 hours back

    Really great video! Everyone involved was pleasant and enjoyable to watch. Thanks!

    • HBY
      HBY  2 days back

      You need a super hot wok for "wok hei"

      • Steve Roloff
        Steve Roloff  1 weeks back

        I love Andy! I found out about him because of Brad. I think he gets high. And I like that. The Chinese chef was amazing.

        • Yijia Zhang
          Yijia Zhang  2 weeks back

          It’s one of the best videos that give the proper introduction to Sichuan food! Love it and well done!

          • Pablo Donoso
            Pablo Donoso  2 weeks back

            You can really see the influence in peruvian food. The high heat, fast dishes reminds me of saltados.

            • Nina Brooks
              Nina Brooks  2 weeks back

              When making the sauce with the peanut butter..what was the third ingredient? It was green and the lady said something like "Chaaise"?

              • OOF
                OOF  2 weeks back

                15:11 lmao that was cute

                • I P
                  I P  3 weeks back

                  Andy is handsome and charming, can't help but notice

                  • ssi1991
                    ssi1991  3 weeks back

                    This could have been a combo episode...Brad could have made some doubanjiang and vinegar for it’s alive...
                    I love the separate series of Brad, Chris, Claire, Molly, Andy et al, but when there is a chance to combine...why not?

                    • ssi1991
                      ssi1991  3 weeks back

                      Chef Zhao is one cool cat! Also I love Chinese chef knives!

                      • Carlos Caraballo
                        Carlos Caraballo  3 weeks back

                        I've worked at a Thai restaurant, Skippy is a cornerstone in there too.
                        Also, he doesn't have burns because he doesn't have to deal with 3 or 4 other idiots scrambling around trying to undercook Sysco ingredients - I've worked in 7 restaurants... Most of them think they're supposed to compete with fast-food, which is impossible.
                        Szechuan is the one and only way... The original fast food.

                        • Rod F
                          Rod F  3 weeks back

                          Is Andy Lebanese?

                          • liyinliang
                            liyinliang  3 weeks back

                            Yup sharpening on the back of a ceramic plate or bowl, very Chinese grandma.

                            • Here There
                              Here There  3 weeks back

                              Link to Liz Mo's food tours in NYC? I can't find anything online.

                              • Karina Ocampo
                                Karina Ocampo  3 weeks back

                                Andy, staring into the open flames: I have to do that?
                                Me, an overprotective mother: nO swEetie u don’t hAvE too xx

                                • Justin Min
                                  Justin Min  3 weeks back

                                  The amount of respect and research to regional Chinese cooking in this video is so incredible. Thank you for helping to fight the racist MSG stereotype that plagues Chinese cuisine

                                  • Li Lin
                                    Li Lin  3 weeks back

                                    XD how come Sichuan is always pronounced weird in English?

                                    • Alaysia Pfautz
                                      Alaysia Pfautz  3 weeks back

                                      3:22
                                      *a wild Chris Morocco appears* 😂

                                      • Nalipap
                                        Nalipap  3 weeks back

                                        the music at 14:32 had me thinking I was watching "cooking with dog"

                                        • Kelsey Reppert
                                          Kelsey Reppert  3 weeks back

                                          I love these examinations of regional cuisines! Keep em coming (:

                                          • Dino Bentivegna
                                            Dino Bentivegna  3 weeks back

                                            The best, most informative and entertaining episode, that I have seen on B.A!! EXCELLENT I would love to see someone visit a Sicilian bakery, and learn about one of my favorite's, Ricotta Cheesecake.

                                            • Patrick Horgan
                                              Patrick Horgan  3 weeks back

                                              That chef was so cool

                                              • Interesting Stuff
                                                Interesting Stuff  3 weeks back

                                                Hey, the sauce recipe you sum up. What is tofu chili paste? I asked in the store for this and they just looked at med stupid. “You can’t have both tofu and chili paste, that’s two different things” And do you say chives? Is that like a chive pesto she is using? I’ve tried making this sauce two times now, and it’s super amazing, but I’m using fermented tofu, (which is kinda paste like) and I’m pretty sure that should be something more spicy? So pleeeease tell me! I want to discover the magic 😭

                                                • Marsel Upton
                                                  Marsel Upton  3 weeks back

                                                  Got to make this.

                                                  • otogigamer
                                                    otogigamer  3 weeks back

                                                    Why are you holding the laddle spatula like a pen

                                                    • Android480
                                                      Android480  3 weeks back

                                                      The past year of my life has been so much better since I've made friends with sichuan peppercorns. That combo of flavors is so addicting and satisfying to me.

                                                      • フガクネット
                                                        フガクネット  3 weeks back

                                                        i wish theyd used sesame butter instead of skippy because that tastes more accurate

                                                        • roxiz40
                                                          roxiz40  3 weeks back

                                                          Your second test you mixed up the order of items to add... veggies before adding the spices and what not. I'm loving watching you learn. You give us a new light on cooking authentic dishes💯

                                                          • Nicholas Radell
                                                            Nicholas Radell  3 weeks back

                                                            I LIVE for these pls keep them coming!!!!

                                                            • Jorjie Drakezilla
                                                              Jorjie Drakezilla  3 weeks back

                                                              Andy: *_and im supposed to do this_*

                                                              • Guy Sicandar
                                                                Guy Sicandar  3 weeks back

                                                                Did Andy burn his wrist with all the oil flying around ??

                                                                • Kos
                                                                  Kos  3 weeks back

                                                                  I worked as a "kitchen boy do everything and do it faster" in a Chinese take away for a few months and even after seeing it daily the skill of a good Chinese line cook is mindblowing. They can do everything in one minute cooking everything to perfection and all of it while smoking a cigarette listening so chinese pop music and yelling at me because I didn't do something fast enough. In six months the only time I was allowed to touch a cleaver was smash up prawns for the prawn paste and the only skill that required was chopping prawns for 40 minutes until they turn to mush as fast as you can.

                                                                  • Skeng Jen
                                                                    Skeng Jen  3 weeks back

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

                                                                    • Cait L
                                                                      Cait L  3 weeks back

                                                                      I love watching Andy’s reactions

                                                                      • Lux Veda
                                                                        Lux Veda  3 weeks back

                                                                        I love Chinese cuisine. Ma la everything! I probably eat Dan dan noodles once a week

                                                                        • JEFF JACK
                                                                          JEFF JACK  3 weeks back

                                                                          Chinese and Mexicans know how to cook. I dont think The Anglos have brought anything to the table...lol

                                                                          • Adam Yahya
                                                                            Adam Yahya  3 weeks back

                                                                            we need more this type of assignements!!1!! WE NEED MORE ANDY 😂😂

                                                                            • wideeyedraven15
                                                                              wideeyedraven15  3 weeks back

                                                                              I literally sharpen my knives like that in a pinch all the time. Both of them are amazing cooks.

                                                                              • Creeper Queendom
                                                                                Creeper Queendom  3 weeks back

                                                                                That is the most purple eggplant I have ever seen

                                                                                • Thunder Rhododendron
                                                                                  Thunder Rhododendron  3 weeks back

                                                                                  5:01 😂

                                                                                  • Mystic Travel
                                                                                    Mystic Travel  3 weeks back

                                                                                    This Andy guy is no Chef

                                                                                    • yong ou
                                                                                      yong ou  3 weeks back

                                                                                      I,m Sichuan ren .hahaha

                                                                                      • Random84530
                                                                                        Random84530  3 weeks back

                                                                                        Without the high heat there's no "wok hei".

                                                                                        • Mars Bar
                                                                                          Mars Bar  4 weeks back

                                                                                          Please make an Andy Learns series.

                                                                                          • Drty Porcelain
                                                                                            Drty Porcelain  4 weeks back

                                                                                            Sichuan peppercorn isn't actually a pepper and is part of the Rutaceae or Citrus family which is why it has a tart taste the numbs the mouth

                                                                                            • Liam Featherstone-Gover

                                                                                              I'm disappointed that you guys include Taiwan on your map of china =(

                                                                                              • karenamanda1958
                                                                                                karenamanda1958  4 weeks back

                                                                                                My favorite food, too!!

                                                                                                • Mim Zy
                                                                                                  Mim Zy  4 weeks back

                                                                                                  this series is gonna be good I already know it