Eat China
Catching up on Eat China?
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22:44Why isn't Chinese food the same without woks? Who really created fortune cookies? Discover the special tools and myths that give Chinese cuisine its unique flavour.
22:58What's the right way to use chopsticks? Why is mala so addictive? And why does fast food in China look so vastly different? Learn all the answers tonight!
23:06Why is rice king in China? Is MSG bad for you? What are the three aromatics that are used in everything from marinating meats to stir-frying dishes? We got the answers here.
22:44Okay, we take back our words. We couldn't just stop at three when it comes to our favourite bao. So here's four more that we are still thinking about today: Yunnan's Posubao, Xiamen's Taro Bao, Qingdao's Longevity Peach Bao, and Fujian's Hakka Rice Bao.
21:05It was so hard to pick, but we are boiling down our top bao picks to Shanghai's xiaolongbao, Jiangsu's tangbao, and Xinjiang's baked bao. We travelled to these regions to see how they mix, roll, and wrap these yummy handmade buns.
21:52Here are more Chinese noodles you may have never heard of, but you are going to want to try after this. Featuring Sichuan's gold thread noodles, Zhejiang's pot-lid noodles, Fuijian's misua noodles, and Yunnan rice noodles.
20:22Have a favourite type of noodles? We travel to some of China's top noodle-making regions to see how they still knead, pull, and cook everything by hand. Featuring Lanzhou's hand-pulled noodles, Xi'an's biang biang noodles, Shanxi's 'cat ears' noodles and oat noodles.
21:32Northern China is the birthplace of bao and other hearty dishes like lamb skewers and bean soup. Follow us as we make classic Chinese pork buns and go on a food tour of Beijing.
20:54Shanghai is the home of pan-fried buns and the best soup dumplings. We uncover a 200-year-old recipe for sweet and sour fish, and find out how people here cook a local version of shrimp ceviche.
20:55Sichuan is the land of spice, and in the western region of China you can enjoy dazzling flavours of heat, peppercorns, and century eggs. Plus, learn why pickles are a permanent part of western Chinese diets.