![China--From Peppercorns to Tea](/assets/artwork/1x1.gif)
The Everyday Gourmet: Essential Secrets of Spices in Cooking
China--From Peppercorns to Tea
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Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you'll discover depths of flavor you won't find in the takeout food we're all familiar with.