XO Soused S2 E3 - Eating bitterness
How does a chef cooking Chinese cuisine incorporate bitterness into their dishes? Is bitterness truly necessary as sweetness, sourness, pungency and saltiness in Chinese gastronomy? Or is it trapped in a traditional medicine cul-de-sac? What did key Chinese gastronomic thinkers and writers think about bitter tastes and how did this thinking shift in recent centuries? What ingredients and techniques layer in bitter tastes and how have these changed over the course of Chinese food history?
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Intro and outro music: 遊子 [wanderer] by mafmadmaf.com
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