Radio Times

Review by:

Jane Rackham

Ken Hom and his bubbly sidekick Ching-He Huang are in Chengdu, where chaotic (and not always hygienic) kitchens use the local Sichuan flower pepper to spice up food to a mouth-numbing heat. Once again they taste delicacies we westerners would blanch at: Sichuan-style rabbit’s head, pig’s brain or pig’s ear salad, anyone? I’m still not convinced that the recipes are all that easy to make at home, but it’s wonderful to see proper Chinese food (as opposed to the takeaway version) being prepared. Chengdu hotpot, for instance, is an exotic yin and yang fondue — and it’s a million miles away from Betty Turpin’s Lancashire hotpot.

About this programme

2/4. Ken Hom and Ching-He Huang continue their culinary trek with a visit to Chengdu, capital of Sichuan province, where locals cling on to their identity through food. They sample the complex and almost addictive spices that set Sichuan food apart and make it one of the most memorable of all Chinese cuisines, explore the back streets in search of the most authentic dishes and traditional snacks, and experience some hot and fiery cooking in local homes and restaurants.

Cast and crew

Cast

Presenter

Ken Hom

Presenter

Ching-He Huang

Crew

Director

Emma Peach

Executive Producer

Paula Trafford

Series Producer

Emma Peach

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