Cantonese Cuisine

Episode: CCECC-111H

Ching-He Huang and Chef Bill Sy meet at Manila Oriental Market for a warm bowl of Mixed Seafood Congee that they share with customers. At the Art Institute, they bond over cherished Cantonese dishes, tips and techniques and make Steamed Sea Bass with Ginger and Chinese Mushrooms. Back in the kitchen, she brings it home with Canton-inspired Beef and Black Bean Ho Fun and a satisfying Fruit Salad with Star Anise Syrup.

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  • October 13, 2015 10:30 AM
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