Making crystal clear broth is the ultimate test of a Chinese chef’s skills. It’s a technique with Sichuan roots.<br /><br />One of the most famous Chinese clear soup dishes is “boiled water cabbage.” It’s easy to dismiss what looks like a plain bowl of soup with a tiny piece of cabbage, until you know how many steps go towards making it. <br /><br />This is the first episode of our Chef’s Plate: Killer Skills edition. In this series, you will see the skills Chinese chefs need to become masters of the kitchen. <br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /><br />00:52 All in the details <br />01:38 How to make the soup <br />02:55 The hardest part <br />05:23 When he started cooking<br /><br />If you liked this video, we have other videos about iconic Chinese food:<br /><br />Authentic Cantonese Roast Goose from Hong Kong <br />https://www.dailymotion.com/video/x6vwqr1<br /><br />Tomato Egg Noodles, Simple & Iconic Chinese Dish<br />https://www.dailymotion.com/video/x6weae3<br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Lyn Yang<br />Videographer: Cesar Del Giudice, Erin Lo<br />Editor: Mario Chui<br />Animation: Cliff Man<br />Mastering: Cesar Del Giudice<br /><br />#chinesefood #sichuan #Consommé<br />
