Making crystal clear broth is the ultimate test of a Chinese chef’s skills. It’s a technique with Sichuan roots.

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.

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.

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0:00 Crystal clear broth
0:52 All in the details
1:38 How to make the soup
2:55 The hardest part
5:23 When he started cooking

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Producer: Lyn Yang
Videographer: Cesar Del Giudice, Erin Lo
Editor: Mario Chui
Animation: Cliff Man
Mastering: Cesar Del Giudice

#chinesefood #sichuan #Consommé

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