Voiceover Revision

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. When dealing with the sharp knives he puts his skills to the test, always remembering to be careful and cautious. He uses a thousand-year-old technique for frying which guarantees the crispiness of the fish without making it too greasy. He then moves on to tackling the squid, slicing the rubbery mollusk down the middle and then chopping 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, Chef Chu 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 by searing them, and then cooling them, and slicing them. 

Next, he goes out to his backyard searching for a fresh chicken. Chef Chu carefully chooses one, grasping it harshly by the neck. With this, he prepares a savory meat and vegetable dish with a tasty sauce served with cabbage. The spotlight comes back to the fresh chicken, as Chef Chu cracks its bones and prepares to steam it. Finally, the pork-filled dumplings emerge. 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 a traditional Chinese meal prepared by Chef Chu. Thanks for tuning in, we’ll see you next week on Chef Chu’s Culinary Adventure.

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