Chef Tian Yong and his team at Bistro Na’s in LA serve over 100 dishes on their menu. This popular restaurant specializes in making traditional Chinese aristocratic cuisine that was once only reserved for royalty. Its vast selection includes favorites like crispy shrimp and handmade noodles, as well as impressive dishes like its Peking duck (also known as Beijing duck), and king crab served in four ways: steamed, deep-fried, infused with steamed egg, and served on noodles.
#losangeles #chinese #chef
00:00 Intro
01:00 Alaskan King Crab 4 Ways
02:59 Making the Pear Broth (Imperial Soup)
04:23 Meeting Before Lunch Service
05:06 Crispy Shrimp Dish
06:56 Prep Stations in the Kitchen
07:33 Making the Imperial Stew & Kurobuta Pork Belly
09:12 Making their Famous Peking Duck
11:29 Making Handmade Noodles
13:37 Finishing the Pear Broth (Imperial Soup)
14:04 Inside the Dining Room
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Credits:
Senior Producer/Director: Connor Reid
Senior Video Director: Murilo Ferreira
Associate Producer: Julia Hess
Camera: Murilo Ferreira, Aaron Butwinick
Production Sound Mixer: Frankie Galvez
Editor: Lucy Morales Carlisle
Assistant Editor: Christine Ring
Interpreter: Christine Chen
Subtitles: SAGA Translations
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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