Mandarin

THE KITCHEN WISDOM OF CECILIA CHIANG
Last Flight Out of Shanghai

THE KITCHEN WISDOM OF CECILIA CHIANG: Last Flight Out of Shanghai

 

In 1961, Cecilia Chiang, introduced America to authentic Szechuan, Hunan and Beijing cuisine, when she opened her internationally renowned restaurant The Mandarin in San Francisco. She introduced and revolutionized Chinese cooking in America. In this series, top chefs of the San Francisco Bay Area invite Cecilia into their kitchens to recreate some of her classic dishes.

 

Last Flight Out of Shanghai
Cecilia is joined by Chef Keiko Takahashi, the first Japanese woman in the world to win a Michelin star. Cecilia shows Keiko the simplicity of her whole steamed bass with ginger and scallions. Keiko reciprocates with an amazing 12 pound slab of bluefin tuna flown in from Japan that she turns into a delicate sashimi.

 

THE KITCHEN WISDOM OF CECILIA CHIANG
Mother Knows Best

THE KITCHEN WISDOM OF CECILIA CHIANG: Mother Knows Best

 

In 1961, Cecilia Chiang, introduced America to authentic Chinese food when she opened her internationally renowned restaurant The Mandarin in San Francisco. She introduced Szechuan, Hunan and Beijing cuisine, and revolutionized Chinese cooking in America. In this series, top chefs of the Bay Area invite Cecilia into their kitchens to recreate some of her classic dishes.

 

Mother Knows Best
Cecilia and Chef Gary Danko recreate the Mandarin’s crispy Szechuan duck and then Gary shows Cecilia his lemon pepper duck breast with confit duck hash.