Chef ping’s restaurants are famous for serving up the most exotic dishes.
But, he said, they also offer some of the most satisfying meals of the day.
He’s not the only chef with a unique take on Chinese cuisine.
CNN’s “Coffee with Maria” host Maria Bartiromo visited Ping’s China restaurants for a special episode in June.
She met a chef who created a signature dish called “Chong Li” and ate it at a dinner party.
And chef Ping shared his culinary wisdom with Maria Bartin.
Maria Bartircus has been to China twice.
She told us about his favorite dishes and what he makes there.
Here’s what she learned: 1.
Chef Ping’s signature dish, “Chink” — a sweet, savory, spicy sauce made with duck fat and onions — was named the top Chinese dish in the World Cookbook in 2012.
But there’s a twist.
The sauce is not made with beef, he says, but with duck and duck fat.
He said he cooks duck liver in a pot of water, then heats it in the microwave.
Then, he adds chicken broth, cornstarch, soy sauce and fish sauce.
It’s a delicate, subtle sauce.
The only way to taste it is to add a little bit of water.
When you add water, the duck liver cooks longer and it loses its savory quality.
He says that the recipe for “Chang Li” is based on the traditional Chinese dish “Gao.”
In traditional Chinese, there’s an egg that is boiled and served with the sauce.
But it’s not usually eaten.
The traditional Chinese recipe calls for egg and water mixed with duck liver.
It then cooks until the egg is browned and the sauce thickens.
He has a special sauce that he calls “Bai Ling.”
He calls it “Bhai Ling” for a reason.
The name comes from the “bai,” the traditional name of the dish, and the Chinese word for liver.
He uses the Chinese name for liver for the sauce he uses for his duck liver, “Wuyang,” which means the meat is “tender and juicy.”
He also says he doesn’t use the word “pig.”
The duck liver is also made with pork, beef and duck, and he says he’s been known to add fish sauce to it to make it a little more “fleshier.”
His sauce is a bit thicker than the duck.
But the meat isn’t that thick.
He calls that “the perfect duck.”
It tastes better when you mix in the “chink” of duck liver and soy sauce.
You can get a bit of that tang in some of his dishes, like “Gong Fu” or “Wu-ming.”
He says he prefers the “Wuhan” flavor because it’s more subtle and less “salty.”
The Chinese word “wuhan,” meaning “good fish,” comes from a word for “fish.”
You may not find a duck liver recipe as complicated as “Chin Lu,” but the chef’s favorite sauce is “Bao,” which translates to “white” or the “white meat.”
It’s made with a lot of fish.
It has a more pronounced, creamy flavor than other sauces.
“Wuxi” is a very spicy version of “Wufu.”
It uses a combination of fish, soy, corn and chicken broth to cook.
He recommends using duck liver as a substitute for chicken liver in some dishes.
“Chinky” is his sauce, which is a little thicker, but it also has a nice savory flavor.
It adds an extra kick to the dish.
His duck liver sauce is typically made in a big pot and can last for days.
He loves “Wuo,” a sauce made of fish sauce, corn starch and soy.
It is also served with a bowl of soup.
It looks like a stew.
Chef Bing is famous for using the name “Bing” in his recipes.
He often cooks his dishes with his signature sauce.
“Bin Lu” is the name of a Chinese river, which means “water.”
It means “river” or water.
Chef Chen uses “Wun-lu,” which is called “red meat,” and the name comes directly from the fish he uses to make the duck fat in his duck fat sauce.
“Lan-liu,” the name for the fish used in the recipe, means “red fish.”
He has used it in dishes like “Chai-li” (the dish he makes with pork belly) and “Chiang Li” (a dish that includes duck liver).
Chef Lin uses “Ling,” which comes from “lin,” the Chinese for “string.”
It translates to red meat