Asia Pacific: ‘layered heat’

After nearly 40 years in Chinese kitchens, training professional chefs and leading R&D for major restaurant groups in Shanghai, Chef Qian YiBin builds heat as something layered, never something singular. In this episode he shows how classic Sichuan málà beef, lifted with tangerine peel, becomes a sequence rather than a single hit: aroma first, then the numbing tingle, then the warmth. It’s a case for spice as one voice in a chorus – and why, for him, the most unforgettable heat is the kind that resonates long after the last bite. Listen on the landing page.