Binge Tso'l Food

Binge Tso'l Food

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

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Binge Tso'l Food
  • Tso'l Food - Seattle

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

  • 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.

  • Biang Biang Mian

    Chinese dishes can have really poetic names. Some hint at ancient text others at their appearance.

    But one delicacy from the city of Xi’an takes its cue from an unexpected source.

    CGTN’s Gerald Tan peers into its secrets in this episode of Tso’l Food.

  • Chicken Soup Pot

    Bresse chickens from France are often considered among the world's tastiest. The same breed is now reared in the U.S. state of Washington, and one restaurateur turns farmer believes he knows the best ways to capture its flavor. Tso'l Food goes on a taste test in Redmond.

  • Dungeness Crab

    You can’t visit Seattle without trying Dungeness crabs, a specialty of the Pacific Northwest.

    They even play a starring role on the menu of Chinese restaurants, as we discover in this latest episode 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.