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Duration: 16:49
We sent the very special Andy Baraghani to the iconic Nom Wah Tea Parlor in Chinatown to learn all about dim sum and Cantonese cuisine. Joined by cookbook author and activist Grace Young, Andy tastes his way through Nom Wah’s menu and then learns how to make some Chinese staples,
The futuristic machine’s lid automatically lowers and locks in place.
The contraption, which looks like a cross between a food processor and a frying pan, begins to spin and whirr — think a washing machine gearing up for its spin cycle. But it’s not cleaning clothes. It’s getting ready to cook.
Soon the top opens and a side compartment filled with a thick brown sauce is catapulted into the pan. Thirty seconds after, a container of fried chicken to be launched into the fray. Steam begins to rise from the lid vents.
Less than a minute later, the lid rises
