Eat Drink Man Woman Voiceover - Revision

Today on the Food Network we will be visiting a local village in Taipei, where Chef Chu is going to give us the inside scoop on his meal preparation techniques. 

He will start by showing us his techniques for preparing fresh fish. As you can see he starts by de-skinning the fish and removing its insides. He then continues his preparation by breading the fish which he later fries, ensuring the fish tastes both fresh and crisp. 

Chef Chu's next dish consists of pork belly and assorted vegetables such as radish, bell peppers and chilli. He thinly slices the vegetables in smooth movements before beginning to fry the pork belly.  Once the pork belly is cooked, Chef slices it the meat,preparing the dish in a bowl and placing it in a steam basket. 

The next dish he prepares demonstrates his techniques for preparing a live chicken. As you can see Chef Chu uses only uses the freshest of meats. He pairs the pork belly with rice and the traditional Chinese vegetable Bak Choy. 

Chef Chu’s next dish is yet another fried number, fried squid.  He follows the fried squid with a hot pot which he leaves out to steam.

As you can see Chef Chu emphasizes rhythm in his cooking which is exhibited in his chopping skills. Here we have a glance of his extensive knife collection.

We watch, as Chef Chu rolls flour to finish off the meal with some steamed Xiao Long Bao, Shanghainese pork dumplings. 

The meal is now all good to go, and ready to be eaten.