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