In Sichuan, people use pickles to balance out their spicy, oily food. We went to the countryside to learn how to make Sichuan pickles—and it’s surprisingly easy, if you’re patient.
This is the seventh episode of our 13-part series on Chinese food called Eat China. In the next episode, we’re moving onto the cuisine of Jiangsu and Shanghai.
If you liked this video, we have more stories about Chinese food, including:
Chinese Food 101: North vs. South vs. East vs. West - Eat China (S1E1) https://dai.ly/x7nde9a
Chongqing Food Tour: Spicy Skewers, Century Egg, and Tripe Noodles - Eat China (S1E6) https://dai.ly/x7nde9a
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Host and Producer: Clarissa Wei Videographer: Nathaniel Brown Editors: Caron Che and Nicholas Ko Mastering: Victor Peña
