Radio Times

Review by:

Gill Crawford

After last week’s sojourn exploring the fiery delights of chilli-obsessed, pig-brain fancying Szechuan — “It’s sort of like foie gras,” said a reluctant Ching-He Huang — she and Ken Hom head further west for the wild frontier areas, home to minority populations, whose culinary traditions are very different.

There’s much more to this series than just collecting recipes and tucking in. Hom in particular is wide-eyed at the changes that are overwhelming the country, while Huang is never happier than when stuck behind a hot wok trying to impress the locals. And they clearly seem to enjoy each other’s company.

About this programme

3/4. Ken Hom and Ching-He Huang explore the country's western frontier, an area where travellers rarely venture, visiting the tropical jungles of the Yunnan province and the Muslim city of Kashgar. Along the way, they learn about the cultures and cuisines of the ethnic minorities that comprise nearly 10 per cent of China's population, and discover how communities are trying to keep their traditions alive.

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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