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Exploring China: A Culinary Adventure

  • Season 1
  • 4 episodes
  • Food
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Episode 2: Exploring China: A Culinary Adventure

Summary

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.
Recommended

Review

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.

How to watch

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Details

Formats
Colour

Credits

Cast

rolename
PresenterKen Hom
PresenterChing-He Huang

Crew

rolename
DirectorEmma Peach
Executive producerPaula Trafford
Series producerEmma Peach

All episodes

  • Episode 2

    Exploring China: A Culinary Adventure

    Summary

    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.
    Recommended

    Review

    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.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterKen Hom
    PresenterChing-He Huang

    Crew

    rolename
    DirectorEmma Peach
    Executive producerPaula Trafford
    Series producerEmma Peach
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