Tso’l Food

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CGTN America presents Tso’l Food – an American journey through the Chinese kitchen with Gerald Tan.

Episode 1: Peking Duck

When Washingtonians want Korean cuisine, they head out to the suburb of Annandale in northern Virginia. 

The businesses in this enclave can be so niche, some don’t even bother with English signs.  

But nestled among them is a Chinese restaurant with a unique place in history… in the normalization of China-U.S. ties half a century ago.


Episode 2: Crab Rangoon

Go to any Chinese restaurant in the United States, and you’re likely to find an appetizer called Crab Rangoon. It’s a rather misleading name as it neither has roots in the former capital of Myanmar… nor in China. CGTN’s Gerald Tan explores this curious dish in our latest edition of Tso’l Food.


Episode 3: Lamb Kebab

In this week’s episode of Tso’l Food, we’re exploring ‘yang rou chuan’, one of the most popular street foods in Beijing, and how it’s become the source of inspiration for one businessman who moved to the U.S.


Episode 4: Emperor’s Jar Soup

In this episode of Tso’l Food Los Angeles, we learn all about Emperor’s Jar Soup at Bistro Na’s. Take a trip with CGTN’s Gerald Tan.


Episode 5: Char Siu

The best char siu anywhere! A bold claim indeed, as Tso’l Food tastes some of LA’s finest offerings.


Episode 6: Winter melon pastries

It’s a pastry that goes by many names — sweetheart, wife or old lady cakes. In our latest episode of Tso’l Food, CGTN’s Gerald Tan learns all about this traditional treat from one of the oldest bakeries in Los Angeles.


Episode 7: Water Boiled Beef

Sichuan cuisine is taking the U.S. by storm! And it’s raining peppercorns in this episode of Tso’l Food, where a dish so dramatic in presentation and personality takes center stage.