In Sichuan, pork ribs are traditionally smoked with cypress boughs. But Sichuan Impression in Los Angeles is flavoring their spicy pork ribs with green tea as part of what they call “new Sichuan cuisine.” Their menu is an eclectic mix of regional Sichuan offerings and dishes unique to Los Angeles.

For more stories about Sichuan food, check out:

A Chengdu grandfather’s rabbit salad
https://www.youtube.com/watch?v=5Q0W3ywbNSg

Inside a spicy hot pot factory
https://www.youtube.com/watch?v=zgdo58PDVsk

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Writer and Producer: Clarissa Wei
Voiceover and Editor: Joel Roche
Videographer: Jason Poon
Mastering: Victor Peña

Music: Audio Network