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On today’s show, Chef Chu will make a traditional Chinese meal for his family. He will use traditional techniques and methods to make it as authentic as possible.  He begins by grabbing a fresh catfish, removing its scales, and opening its belly. He fillets the fish, drenches it in flour, and fries it. While he does this he always remembers to be careful and cautious. He uses a thousand-year-old technique for frying which ensures the crispiness of the fish without making it too greasy. He then moves on to tackling the squid. Slices the rubbery mollusk down the middle and then chops it in thin slices. He sets it aside and moves on to the vegetables. He dices red-hot chili peppers always remembering to remove the veins and seeds.  

Then he approaches the succulent pork belly seared to perfection, just golden brown, but still juicy and tender. He cuts it consistently ensuring that each bite contains the right ratio of meat to fat. He then goes back to cutting vegetables, thinly slicing some white radishes. He cooks the boneless short ribs searing them, and then cooling them and slicing them.

Next, he goes out to his backyard in search of a fresh chicken. He carefully chooses one and takes him by the neck. With this, he prepares a savory chicken and vegetable dish with a tasty sauce served with cabbage. He proceeds to work on his fresh chicken, cracking its bones and preparing to steam it. Finally, he begins making pork-filled dumplings. Using a seasoned ground pork meat and thin dough, he carefully wraps them and steams them until they are a perfect consistency not too gummy or thick, just soft and delicious. With this we finish this traditional Chinese meal prepared by Chef Chu. Thanks for tuning in we’ll see you next week on Chef Chu’s Culinary Adventure.