Binge Season 1 of Tso'l Food

Binge Season 1 of Tso'l Food

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

Binge Season 1 of Tso'l Food
  • Tso'l Food: 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. Take a look.

  • Jiao Zi

    Dumplings, whether boiled, steamed, or fried, are fixture at almost every Chinese celebration.

    In this installment of Tso'l Food, CGTN's Gerald Tan gets a masterclass from two siblings who made this staple their life's work.

  • Chop Suey

    What exactly is chop suey? Tso'l Food visits the oldest Chinese restaurant in Chicago to introduce this Chinese American classic.

  • Dong Po Rou

    China has eight main regional cuisines. Each is known for its unique ingredients, cooking styles, and, of course, signature dishes.

    In this week’s edition of Tso’l Food, CGTN’s Gerald Tan meets a restaurateur set on introducing all these flavors to American diners.

  • Cheong Fun

    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 restau...

  • Winter Melon Pastry

    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.

  • Char Siu Noodles

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

  • Water Boiled Beef

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

    Watch CGTN's Gerald Tan on Tso’l Food – an American journey through the Chinese kitchen, tasting the Sichuan spe...

  • Emperor' Jar Soup

    In this episode of Tso’l Food Los Angeles, we learn all about Emperor’s Jar Soup at Bistro Na’s.

  • 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 normalizatio...

  • 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 this edition of Tso’l Food.

  • Lamb Kebab

    In this episode of Tso'l Food, we're exploring one of the most popular street foods in Beijing -- and how it's become the source of inspiration for one businesswoman who moved to the United States.