Kris Wu Schools Sean Evans on Regional Chinese Food | Sean in the Wild

As an international pop star, Kris Wu has eaten renditions of dishes from his native China the world over. Eager to learn more about regional Chinese cuisine, Sean Evans takes Kris to Mr. Bing, a new home for Beijing-style street food in NYC. From the pancake-like jianbings, to bowls of beef packed with Sichuan peppercorns, Kris gives Sean a crash-course in four distinct styles of Chinese cooking. Will Kris and Sean learn how to successfully make a bing, or botch the restaurant’s Seamless orders? Find out on an all new episode of SITW.

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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect.


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  1. I grow Sichuan pepper in Oregon; fresh are totally different then dried and shipped from China. They grow well in Portland's Climate, wet/overcast. The bush needs room to grow, so very large pot or in the ground, and treat them like a hardy citrus. They need citrus/acidic soil and fertilizer. They also do better in 1/2 sun instead of full sun, especially in summer. Pick the fruit the moment it turns red and let them dry and open, away from the sun, before packing. If you leave them on the bush they will brown, lose flavor, and fall off. I also separate the seeds because they have no flavor, just grit.

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