Andy Learns How to Cook Sichuan Food | Bon Appétit

  • 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 • 1 907

  • Adam Domitz
    Adam Domitz  2 days back

    Have there been any more of the “Andy Explores” videos? Cus I need this in my life?

    • Marc D
      Marc D  3 days back

      The best part about this is after all the Sichuan food I've had over here, the real chefs don't douse the food in oil like a lot of places do. I always hate it when I get my 回锅肉 come in an oil soup. It makes the dish so soggy and unappealing even though the flavors are good.

      • Wayne's Hammer
        Wayne's Hammer  6 days back

        I like when foods are sweet savory and spicy and very filling. You know when you're full but just can't stop eating it because it's so delicious 😋

        • stapuft
          stapuft  2 weeks back

          ....yeah dude didn't sharpen his knife on the plate, he honed it.

          • Olivia E
            Olivia E  2 weeks back

            I grew up with german food and love vinegar. I want to try the black vinegar.

            • Dia Han
              Dia Han  2 weeks back

              My mom has the same knife ever since i can remember. Thats like an all around knife for an asian mom i guess

              • Beejay Swifter
                Beejay Swifter  2 weeks back

                Seeing Andy struggle like that makes me pretty proud of myself. Of course, I started learning Chinese cooking in my middle teens. But I did teach myself Szechuan style on my own to add it to my Chinese cooking classes. Love the fish flavor or the strange flavor. Once I had tasted them, they took the place of a lot of my Cantonese style cooking. It's a great cuisine. Thanks.

                • saroicna
                  saroicna  2 weeks back

                  except it is not a cleaver 'tho, it's chinese chef knife

                  • Kaylynncameron
                    Kaylynncameron  2 weeks back

                    I want more of these! Love watching Andy step out and learn

                    • Sarah Eyob
                      Sarah Eyob  2 weeks back

                      sharpens my knife on the back of a plate to establish dominance

                      • Bike Life Pinas
                        Bike Life Pinas  2 weeks back

                        if you can't make the flame bigger.. you can make the serving smaller :) should be the same effect :)

                        • Jiawei Zhang
                          Jiawei Zhang  2 weeks back

                          OMG I love this video introducing authentic Chinese cuisine to more people around the world! Feeling so proud ❤️❤️

                          • LednacekZ
                            LednacekZ  2 weeks back

                            didnt know you need completely different kitchen stove to do great chinese food.

                            • Aira
                              Aira  3 weeks back

                              “can i use this knife” Andy knows👍👍 you know how chefs are sensitive about that. 😂

                              • Pokekid2597
                                Pokekid2597  3 weeks back

                                9:05 Andy's pronunciation is so on point here he sounds like local chinese

                                • Julius Caesar
                                  Julius Caesar  3 weeks back

                                  Andy kept thinking the vegetables go in last, it actually goes before the sugar and soy sauce. The sugar helps coat and melt into everything to make it into a more balanced dish

                                  • Jireh Tan
                                    Jireh Tan  3 weeks back

                                    Yes Andy get you a Chinese man who will make you some fish fragrant eggplant every day!

                                    • Charlin Cho
                                      Charlin Cho  3 weeks back

                                      Andy where do you get the wok with a wooden handle?

                                      • Tessa Duffy
                                        Tessa Duffy  3 weeks back

                                        Can we have andy pull noodles in the next episode since this has to be a series now?

                                        • Greta Kcomt
                                          Greta Kcomt  3 weeks back

                                          Watching this was a religious experience.
                                          I love the respect Andy has for the kitchen and the chef.
                                          The part where the chef said he was satisfied just by looking at Andy eat the ducks head was perfect. (:

                                          • kaiser der variante
                                            kaiser der variante  3 weeks back

                                            Flavor to rule them all: 8 chinese spice

                                            Chicken powder : hold my beer

                                            • DMTHOTH
                                              DMTHOTH  3 weeks back

                                              Thanks to you guys, I tried twice-cooked pork in authentic chinese restaurant during my vacation and it was legit. Beside Fish fragrant eggplants and mapo tofu, Twice-cooked pork is now my favorite sichuan food!

                                              • Handri Handoyo
                                                Handri Handoyo  3 weeks back

                                                Honestly i think this may be the best series BA has. I love how the super-taster Chris is there at the end to rate Andy's food. Ugh, this is too much goodness. Andy is super respectful, yet honest about this emotional ride for him, and Chris is there to relate back to how every chef is a person still discovering food. BA is climbing the ranks and is really becoming one of my favourite YouTube channels! Thank you for all the laughs and inspiring moments BA.

                                                • Edgy Koala
                                                  Edgy Koala  3 weeks back

                                                  100% high heat when you put the veggies in .. the meat can be cooked lower heat for amateurs like me.

                                                  • Edgy Koala
                                                    Edgy Koala  3 weeks back

                                                    Fish fragrant Eggplant is literally the best. I have lived in China for a couple years and you are missing out if you don't try the eggplant. Something that is so foreign to us westerners yet Sooooo amazing. First time i had it my mind was blown.

                                                    • Mavis Professor xayah
                                                      Mavis Professor xayah  4 weeks back

                                                      Andy was 100% baked in this Video 😄

                                                      • Nicholas Miller
                                                        Nicholas Miller  4 weeks back

                                                        Andy is just so adorable.

                                                        • John Jerome Ojascastro
                                                          John Jerome Ojascastro  4 weeks back

                                                          I’ll literaly watch Andy even if hes just staring at the camera doing nothing. Lol...

                                                          • Alec Story
                                                            Alec Story  4 weeks back

                                                            Where are you getting fructus amomi? I've looked all over Chinatown and haven't found it T.T

                                                            • AnimeNox
                                                              AnimeNox  4 weeks back

                                                              I am honestly LOVING this episode. Learning so much it’s awesomen

                                                              • Lily Poon
                                                                Lily Poon  4 weeks back

                                                                This makes up for the pho video.

                                                                • Lily Poon
                                                                  Lily Poon  4 weeks back

                                                                  Enjoying this content. Thank you ba.

                                                                  • Kay Johnson
                                                                    Kay Johnson  4 weeks back

                                                                    Wish they would've kept the chef's reactions in to the translations.

                                                                    • typingbacon
                                                                      typingbacon  4 weeks back

                                                                      I'm glad Andy actually pounded a bouillon cube and not make some fancy faux alternative like mushroom powder. MSG is just as bad as salt disregarding it as an ingredient is just plain racist

                                                                      • rgpfighter
                                                                        rgpfighter  4 weeks back

                                                                        All-Purpose Sichuan Sauce (what I would potentially use and that's easy to find):
                                                                        - Peanut Butter (crunchy for texture/smooth for creamy sauce)
                                                                        - Tofu Chilli Paste
                                                                        - Spice Mixture
                                                                        - Chicken Powder (may replace this with some flour to make it thicker/vegetarian, I believe this was added for flavor also)
                                                                        - Sugar
                                                                        - Black Vinegar (Rice Vinegar/Jalapeno soaked vinegar for spice)
                                                                        - Soy Sauce
                                                                        - Red Oil (Hot Oil)

                                                                        I'm going to try this out to make some spicy tofu and see if it goes well on a stovetop ^_^

                                                                        • 大志野村
                                                                          大志野村  4 weeks back

                                                                          i hope this becomes a series for asian cuisine since most of BA chefs are western trained it would be really interesting.

                                                                          • Frederic R O
                                                                            Frederic R O  4 weeks back

                                                                            Love chinese food but I have a peanut allergy and have to be so scared every time I want to eat it. Exhausting

                                                                            • Alice C
                                                                              Alice C  4 weeks back

                                                                              This really shows the craftsmanship and skill which goes into Chinese cooking, which Westerners so frequently write off as in some way ‘lesser’ than French or Italian or American food. It’s heartening to see BA introduce Chinese cuisine to their audience, who may not truly understand or appreciate it.

                                                                              • Erik
                                                                                Erik  1 months back

                                                                                Hoow does the chef's oil not reach smoke point. Like Andy's has like a smoke cloud like how does the chef do it

                                                                                • hairstylist135
                                                                                  hairstylist135  1 months back

                                                                                  Love this style of video! More more more!

                                                                                  • Paul Danaher
                                                                                    Paul Danaher  1 months back

                                                                                    Andy is my favorite.

                                                                                    • E. Limani
                                                                                      E. Limani  1 months back

                                                                                      Can you explore Balkan cuisine in the next video? 😅

                                                                                      • LIBOYZ
                                                                                        LIBOYZ  1 months back

                                                                                        You did really well. For a non-trained Chinese chef .

                                                                                        • Anthony Chi
                                                                                          Anthony Chi  1 months back

                                                                                          Your map of china is wrong

                                                                                          • Evilqueen1985
                                                                                            Evilqueen1985  1 months back

                                                                                            Andy is into this chef...

                                                                                            • Juliana F
                                                                                              Juliana F  1 months back

                                                                                              chef doesn't even have sichuanese accent smh

                                                                                              • Ken Ko
                                                                                                Ken Ko  1 months back

                                                                                                Why are white people so rigid when using a wok😂

                                                                                                • DarkWinter8
                                                                                                  DarkWinter8  1 months back

                                                                                                  To be fair, it's not the wok that makes them rigid; it's the intense heat and bubbling cooking oil.

                                                                                              • laurentia K
                                                                                                laurentia K  1 months back

                                                                                                My mom always sharps her knife on the back of a plate.. i think its an asian thing