The Food of Shangri-La: Cooking Up Yak Meat, Pickled Bamboo and Potato Pancakes in China’s Remote Yunnan Province

Released Friday, 1st March 2019

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The Food of Shangri-La: Cooking Up Yak Meat, Pickled Bamboo and Potato Pancakes in China’s Remote Yunnan Province

Friday, 1st March 2019

Good episode? Give it some love!

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Georgia Freedman, author of “Cooking South of The Clouds,” travels China’s “Wild West” in search of new foods. Plus, Kim Severson of The New York Times explores the supermarket of the future; we make Australian pulled pork; and Dan Pashman discusses the pros and cons of “shower beers.”

For this week’s recipe, Miso-Gochujang Pulled Pork, visit:

https://www.177milkstreet.com/recipes/miso-gochujang-pulled-pork

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Go to FergusonShowrooms.com (http://fergusonshowrooms.com/) to browse the Inspiration Gallery and request an appointment.

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