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 breads the fish and fries it, ensuring the fish is both fresh and crisp to taste. He then begins preparing his next dish, which consists of pork belly and assorted vegetables such as radish, bell peppers and chilli. He then fries the pork belly and slices it 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 pairing it with the traditional Chinese vegetable Bak Choy. Chef Chu’s next dish is another fried number, fried squid. Chef Chu then finishes off the meal with some steamed Xiao Long Bao, Shanghainese pork dumplings.
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