Sichuan peppercorns—are they really hard to cook with at home?

Three Goldthread producers with different cooking skill levels—from college dorm ramen to restaurant-worthy gourmet—compete to see who can use the infamous numbing spice best.

This cook-off started because we wanted to try cooking with Sichuan peppers after our producer Clarissa brought back a bunch from Chengdu.

If you’re curious to try them yourself, you can get them fresh from the GT Shop:
http://shop.goldthread2.com

Watch out for Part 2, where we duke it out to see who wins!

#china #sichuan #pepper

**FOLLOW US ON IG, TWITTER, AND FACEBOOK:
http://instagram.com/goldthread2
http://twitter.com/goldthread2
http://facebook.com/goldthread2

Producers: Victor Peña and Dai Qian
Featuring: Hanley Chu, Victoria Ho, and Clarissa Wei
Videographers: Mario Chui, Nicholas Ko, and Ryan Putranto
Editor and Mastering: Victor Peña

Music: Audio Network


If you liked this video, check out Clarissa’s Sichuan peppercorn explainer first:

Why It’s So Hard to Find Sichuan Peppercorns in America - In Season (S1E1)
https://dai.ly/x7mzqrg