Food nourishes – not just the body, but also the soul. When we’re sick, we revert to the simplest forms of sustenance that remind us of childhood. For the Chinese, it could be plain congee with fish slices and soy sauce; noodle soup with a poached egg; ginger tea. And when we’re homesick, we crave the food our mothers prepared for us. In many Chinese kitchens, it’s the simplicity and satisfaction of fried rice, spicy noodles, boiled dumplings.
Chefs who’ve come here to open Chinese restaurants; students and workers who patron these eateries for comfort and nostalgia; techniques preserved through generations; new ingredients incorporated because of popularity or sheer ease; customs and traditions attached to legacy foods; the specialty treats of holidays and festivals; even the invention of new dishes.
Taking its inspiration from the most iconic Chinese-American dish, General Tso’s Chicken, Tso'l Food is a monthly mini-documentary series that focuses on a character and his/her relationship with one dish.
Presented by food blogger Gerald Tan, CGTN America's new series uses Chinese cuisine as it exists in the United States as a conduit to telling the stories of a new home.
MAIN DISHES
SIDE DISHES
LOWER THIRDS
LOGO ANIMATION
