Sichuan peppercorns—are they really hard to cook with at home?
Three Goldthread producers with different cooking skill levels—from college dorm ramen to restaurant-worthy gourmet—compete to see who can use the infamous numbing spice best.
This cook-off started because we wanted to try cooking with Sichuan peppers after our producer Clarissa brought back a bunch from Chengdu.
If you’re curious to try them yourself, you can get them fresh from the GT Shop:http://shop.goldthread2.com
Watch out for Part 2, where we duke it out to see who wins!
#china #sichuan #pepper
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Producers: Victor Peña and Dai Qian
Featuring: Hanley Chu, Victoria Ho, and Clarissa Wei
Videographers: Mario Chui, Nicholas Ko, and Ryan Putranto
Editor and Mastering: Victor Peña
Music: Audio Network
If you liked this video, check out Clarissa’s Sichuan peppercorn explainer first:
Why It’s So Hard to Find Sichuan Peppercorns in America - In Season (S1E1)https://dai.ly/x7mzqrg