You may be familiar with some fermented Asian food staples, like soy sauce and kimchi (see past FMW episodes!). Today, we’re exploring some of the less well-known flavors from the Chinese pantry with the help of Calvin Eng of Nom Wah. Learn about all the fermented and preserved funky goodness you’ve been missing out on as the chef guides us through the “oddities” in his fridge!

paul wagtouicz @wagtouicz

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