CGTN America presents Tso’l Food – an American journey through the Chinese kitchen with Gerald Tan.
Tso’l Food: Honolulu
Episode 25: Look Fun
Hawaii’s capital Honolulu is home to one of the oldest Chinatowns in the country. And it’s a bustling hub for restaurants, shopping and the arts. In this installment of Tso’l Food, CGTN’s Gerald Tan is letting his nose lead the way to discover a local favorite.
Episode 24: Cake Noodles
There’s a common phrase in English — to not judge a book by its cover. The wisdom can be applied to the restaurant world, with humble looking storefronts churning out the most delicious meals. CGTN’s Gerald Tan found out firsthand as he explored Honolulu in this week’s episode of Tso’l Food.
Episode 23: Barbecue pork buns
You could call it a staple of Hawaiian cuisine – soft, fluffy buns stuffed with barbecue pork. And if you think that sounds like something familiar steaming off a dim sum cart, you’re not wrong. In this episode of Tso’l Food, CGTN’s Gerald Tan is in Honolulu to trace how a popular local dish evolved from the cooking of Chinese plantation workers.
Episode 22: Hawaiian poke bowl
From Sydney to Singapore, Los Angeles to London, poke bowls dominate food trends. This traditional Hawaiian delicacy has gained global renown in part because of one chef, who made it his mission to promote a dish he so loved as a child. We meet him in this latest episode of Tso’l Food with CGTN’s Gerald Tan.
Tso’l Food Boston
Boston has a pioneering spirit unlike any other city in the United States — from its roots as the birthplace of the American Revolution to its current renown as a center for life science research. It has also played a seminal role in the advancement of Chinese cuisine in the country, as Gerald Tan discovers in this episode of Tso’l Food.
Tso’l Food: Chow mein sandwich
Chinese cuisine is one of the most popular and pervasive across the United States. As it reached every corner of the country, a lot of flavors evolved to suit local tastebuds. Resulting in some fascinating creations, such as the chow mein sandwich. CGTN’s Gerald Tan went to learn more in this week’s Tso’l Food.
Tso’l Food: Seattle
Resilience and resourcefulness have always characterized the Chinese diaspora. Many migrants opened up restaurants as a means of surviving in a new country. And they learned to adapt flavors and ingredients to cater to a new market.
Gerald Tan travels to Seattle in this episode and learns how traditional Chinese dishes have given a new spin in the U.S. Pacific Northwest.
Episode 18 – Yangrou Paomo
It’s a ritual we probably engage in more often than we can count — catching up with family and friends over a meal.
The practice, often called breaking bread, takes on special meaning with one Chinese dish.
CGTN’s Gerald Tan heads to Boston to find out more.
Episode 17 – Tang You Baba
Chinese cooking is often spoken of as an art form, with traditions passed down the generations.But one medical doctor turned chef has taken a different approach — bringing science into the kitchen. CGTN’s Gerald Tan profiles one of Boston’s most celebrated restaurants in this week’s Tso’l Food.
Episode 16 – Lion Head
Few people can claim having an influence over the way a nation eats.
In this episode of Tso’l Food, CGTN’s Gerald Tan travels to Boston to profile a cook turned TV star who shattered glass ceilings and brought a taste of China into the homes of Americans.
This is the story of Joyce Chen.
Episode 15 – Dan Dan Mian
In this episode of Tso’l Food Seattle, we learn all about Dan Dan Mian and how the restaurant Plenty of Clouds perfects its noodles. CGTN’s Gerald Tan meets the heads of this restaurant to find out more about their cooking magic.
Episode 11 – Chop Suey
What exactly is chop suey? Tso’l Food visits the oldest Chinese restaurant in Chicago to introduce this Chinese American classic.
Episode 10 – Jiao Zi
A thorough fixture in almost every Chinese celebration; dumplings, whether boiled, steamed or fried.
In this installment of Tso’l Food, CGTN’s Gerald Tan gets a masterclass from two siblings who made this delicacy their life’s work.
Episode 8 – Cheong Fun in Chicago
CGTN’s Gerald Tan travels the world in search of exciting flavors and compelling stories, looking at what we eat, and why?
As part of his American journey through the Chinese kitchen, Tan is in Chicago, trying Cheong Fun, or steamed rice rolls. Take a look.
Tso’l Food – Los Angeles
Los Angeles has emerged as one of the best cities to sample authentic Chinese cuisine in the United States.
In this episode of Tso’l Food: Los Angeles, meet chefs clinging onto age-old traditions while trying to revive the traditional Chinatown, now surpassed in volume and popularity by restaurants in the San Gabriel Valley.
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 5 – Char Siu
The best char siu anywhere! A bold claim indeed, as Tso’l Food tastes some of LA’s finest offerings.
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 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 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 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.