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Episode 2

Cookery series. Ken Hom and Ching-He Huang visit Chengdu in Sichuan province to discover the complex spices that make Sichuan food the most memorable of all Chinese cuisines.

China - the superpower the world fears, but which few really know. Ken Hom, the godfather of Chinese cuisine, and Ching-He Huang, leading chef of the contemporary generation, together undertake an epic 3,000-mile culinary adventure across China - not only to reveal its food but also its people, history, culture and soul.

Ken and Ching explore the effects of sweeping modernisation in China's fastest growing city, Chengdu. It is the capital of Sichuan province, where the locals cling on to their identity through food. Here, in one of the culinary capitals of the country, they explore the complex and almost addictive spices that set Sichuan food apart and make it the most memorable of all Chinese cuisines. In a desire to get under the skin of the city, they explore the back streets in search of the most authentic dishes and traditional snacks. They also visit homes and restaurants to banish the gloomy Sichuan climate with some hot and fiery cooking.

59 minutes

Last on

Sat 14 Jan 2017 12:00

Credits

Role Contributor
Presenter Ken Hom
Presenter Ching-He Huang
Director James Nutt
Executive Producer Paula Trafford
Series Producer Emma Peach

Broadcasts

  • Sun 12 Aug 2012 20:00
  • Mon 13 Aug 2012 01:00
  • Thu 8 Nov 2012 01:40
  • Sat 17 Aug 2013 14:00
  • Sun 2 Nov 2014 12:20
  • Sat 14 Jan 2017 12:00

BBC Food: Chinese recipes

BBC Food: Chinese recipes

Beat the takeaway with recipes from Chinese cookery master Ken Hom and other BBC chefs