In Sichuan, pork ribs are traditionally smoked with cypress boughs. But Sichuan Impression in Los Angeles is flavoring their spicy pork ribs with green tea as part of what they call “new Sichuan cuisine.” Their menu is an eclectic mix of regional Sichuan offerings and dishes unique to Los Angeles.
For more stories about Sichuan food, check out:
A Chengdu grandfather’s rabbit salad https://www.youtube.com/watch?v=5Q0W3ywbNSg
Inside a spicy hot pot factory https://www.youtube.com/watch?v=zgdo58PDVsk
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Writer and Producer: Clarissa Wei Voiceover and Editor: Joel Roche Videographer: Jason Poon Mastering: Victor Peña
