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Culinary Competition Winner Robin Luo Talks Chinese Cuisine Part 1

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Published on Jun 8, 2012

"Well I'm in the studio with Robn Luo, he's the gold award winner from NTD's culinary competition in Times Square last year. Thank you very much for being here with us today Robin.You got first place. When you got your award, at that moment, how did you feel?"

Robin Luo:
"That was the most happy I have been in my life. Because I was facing so many people, and so many experts all learning through competing together. I feel it was a beautiful thing."

Ben Hedges:
"Now NTD's competition is a traditional Chinese. China has a lot of different types of food, but a lot of Westerners may not be so familiar with these types of food. Mr. Luo, can you introduce the most principle categories of Chinese cuisine."

Robin Luo:
In China there are 5 main categories of cuisine. There is Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Northeastern cuisine and Cantonese cuisine."

Ben Hedges:
"These are all different, so how is Northeastern cuisine different from the cuisine of the South?"

Robin Luo:
"Northeastern uses the method of stewing in cooking food. Early in history there was more hunting going on in the Northeast, so there was more meat around, so their stews were especially good. Cantonese cuisine makes more use of fish and other food from rivers and lakes."

Ben Hedges:
"So what about Sichuan cuisine, what is that like?"

Robin Luo:
"Sichuan cuisine makes more use of wild game, and is hot and spicy. Their soups are also good, like the Mala soup and they also have great hot peppers."

Ben Hedges:
"I really like to eat the Sichuan style Mala hot pot, what other typical Sichuan style dishes are there?"

Robin Luo:
"Typical dishes? I like the Chongqing spicy chicken. But I don't have such a deep understanding of specific Sichuan dishes, because I have been doing Cantonese cuisine for several dozen years."

Ben Hedges:
'So you do Cantonese cuisine, now what special characteristics does Cantonese cuisine have? What special ingredients are used?"

Robin Luo:
"The ingredients in the Canton region are abundant, and they have also been influenced by Hong Kong, so the ingredients are very wide ranging. What is more they use a lot of fresh ingredients, they rarely use frozen or old ingredients, everything is fresh. Because in that area there is a lot of life, so no one eats dead things. The main flavors are mild, and these mild flavors are can be associated with good nourishment for the body. It is relatively mild."

Ben Hedges:
Thank you. Thanks very much for joining us today Robin."

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