Home Cooking in Taiwan (Season 2, Episode 1)

Host Christopher Kimball travels to Taipei, Taiwan, where he learns about the classic flavors and ingredients in Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center. Chris also visits the Raohe Street Night Market, one of the oldest in Taipei. Later in the show, Chris meets Kun-Yin Cheng of the Shin Yeh restaurant, where he changes his mind about the pleasures—and pros—of wok cookery. Back at Milk Street, Milk Street Cook Matthew Card shows Chris how to make Taiwanese Beef Noodle Soup, and Milk Street Cook Josh Mamaclay demonstrates how to make a quick weeknight Spicy Stir-Fried Cumin Beef. To end the show, Chris and Milk Street Cook Bianca Borges apply the techniques Chris learned in Taipei to make Three-Cup Chicken.

Taiwanese Beef Noodle Soup:
Spicy Stir-Fried Cumin Beef:
Three-Cup Chicken:

Subscribe to Milk Street on YouTube:

Visit us at 177milkstreet.com/plans where you can try your first 12 weeks of digital access, a print subscription, or both, for only $1.

Connect with us:

#Cooking #Food #Travel #Taiwan

8 Replies to “Home Cooking in Taiwan (Season 2, Episode 1)”

  1. sublimegirl1

    Chris needs to f****n move off to the side when his peers need to stir or work on a pot/skillet on the stove. Everyone always awkwardly reaches across him. And he just stand there like an oblivious dummy.

    Chris, pay attention. move!!!!

  2. Dean Russell Productions

    In the first edition it says 2 1/2 CUPS of water for the broth, not 10 cups! I believe it's a typo, it's supposed to be 2/12 quarts!!!!!!!

  3. J. Y.

    An interesting alternative way of making the beef noodle soup in the States! A bit different though but hope it tasted as good as the Taiwanese one! 🤔😋🤨

Leave a Reply

Your email address will not be published. Required fields are marked *