Sichuan Pork Ribs Made With Tea: Chef’s Plate (Ep. 16)

Mar 15, 2019

In Sichuan, pork ribs are traditionally smoked with cypress boughs. But Sichuan Impression in Los Angeles is flavoring their spicy pork ribs with green tea as part of what they call “new Sichuan cuisine.” Their menu is an eclectic mix of regional Sichuan offerings and dishes unique to Los Angeles.

Sichuan cuisineLos AngelesSichuan


Writer and Producer: Clarissa Wei

Voiceover and Editor: Joel Roche

Videographer: Jason Poon

Mastering: Victor Peña