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.

The Best Chinese Restaurant in America
Cecilia teams up with Chef Nancy Oakes, owner of Boulevard, one of San Francisco’s favorite restaurants. Cecilia teaches Nancy and Chef Dana Youkins how to make minced squab in lettuce cups, a dish Cecilia created that became one of the signature dishes at the Mandarin.