Las Vegas
Host Marcus Samuelsson visits Las Vegas to learn more about the city’s long-standing Chinese community and their food traditions. He makes hand-pulled noodles and Peking duck, eats regional favorites from xiao long bar and beef noodle soup to cumin lamb and fish braised in clay pots.
Previews + Extras
Chef Alan Ji at Palazzo's Upscale Restaurant Mott 32
S2 E5 - 2m 39s
Executive chef Alan Ji, of Las Vegas casino Palazzo's upscale Chinese restaurant Mott 32, demonstrates precision as he prepares lobster ma pa tofu.
Professor Emeritus Sue Fawn Chung
S2 E5 - 1m 50s
Author and UNLV Professor Emeritus in History Sue Fawn Chung discusses the incentives that brought thousands of Chinese immigrants to the U.S. in the 19th and 20th centuries, including the gold rush and the building of the railroads. Marcus explains the strange American expectation for monolithic Chinese food experiences despite the many differences between many types of Chinese cuisines.
Chef Yong Liu at Chengdu Taste
S2 E5 - 1m 34s
Chef Yong Liu of Chengdu tastes remarks on the unique and comprehensive flavors of Sichuan cuisine: numbing, sour, sweet, bitter, spicy, and more. He discusses his desire to appeal to a wide audience, beyond just the Chinese community, while preparing kou shui ji (steamed chicken with chili oil and peanuts), as well as toothpick lamb.
Preview: Las Vegas
S2 E5 - 30s
Host Marcus Samuelsson visits Las Vegas to learn more about the city’s long-standing Chinese community and their food traditions. He makes hand-pulled noodles and Peking duck, eats regional favorites from xiao long bar and beef noodle soup to cumin lamb and fish braised in clay pots.
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