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• Wok-fried prawns with sugar snaps

  A lightening quick Chinese seafood stir-fry from Gary Rhodes

• Crisp-fried chicken spring rolls

  Gary Rhodes makes fried Chinese spring rolls with a chicken and mushroom filling

• Minnan spring roll

  Gary Rhodes makes a soft pancake spring roll filled with pork and seafood, typical of the Fujian region of China

• Stir-fried prawns with XO sauce

  A homemade seafood sauce gives a perky kick to Gary Rhodes' prawn and vegetable stir-fry

• Pan-fried seafood Xiamen style

  Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes

• Chinese seafood omelette

  The traditional Chinese street snack, oyster omelette works well with prawns or other seafood too – from Gary Rhodes

• Beef noodle soup

  Gary Rhodes uses authentic oriental flavours from northern China - easily prepared from the comfort of your own kitchen

• Beijing-style lamb with dipping sauce

  Gary Rhodes makes an unusual twice-cooked lamb dish from the Northern region of China

• Twice-cooked pork

  Gary Rhodes cooks a sweet and spicy dish from the Sichuan region of China

• Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

• Steamed chicken with mushrooms

  A healthy steamed dish with delicate flavours inspired by Chinese herbal medicine - from Gary Rhodes

• Steamed fish with black bean sauce

  Gary Rhodes make a quick and healthy dish usually sold as Street food in China

• Fried vegetable rice

  Use up leftover rice in this quick and tasty dish from Gary Rhodes

• Steamed eastern star grouper

  Gary Rhodes prepares a classic Cantonese dish of steamed whole fish, spiked with hints of ginger and coriander

• Roasted lung kong chicken

  Gary Rhodes introduces this aromatic chicken recipe, which is a local Hong Kong speciality

• Stuffed fish ball

  Gary Rhodes learns a thing or two from Chef Tenric of the Marco Polo Hotel in Xiamen - a moreish treat of mackerel balls filled with minced pork

• Poached fish in sweet vinegar sauce

  A sweet, sour and salty delight, this recipe from Hangzhou via Gary Rhodes offers real complexity of flavours

• Dongpo pork with bamboo shoots

  Gary Rhodes' recipe for a classic Hangzhou favourite, named after the great poet Su Dongbo, results in a dish that is a celebration of texture and flavour

• Longjing shrimps

  Gary Rhodes replicates a traditional Hangzhou-style dish of delicately flavoured shrimps using longjing - or dragon well - tea

• Shanghai spicy king prawns

  Gary Rhodes cooks this favoured Shangainese dish of spicy king prawns with minced pork and rice wine

• Drunken chicken

  In this recipe from Gary Rhodes, vintage Shaoxing rice wine, dried Chinese plums and a host of other unique herbs and spices gives this chicken an intense flavour

• Lion head soup

  This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious

• Sweet and sour pork with water chestnuts

  Tender pork and crunchy water chestnuts are brought together in a sweet and sour sauce in this recipe harking from Beijing’s Imperial era. Recipe by Gary Rhodes

• Duck soup with ginseng

  A luxurious broth fit for kings, Gary Rhodes reproduces this revered dish from Imperial Beijing

• Clams in chicken soup

  Land meets sea in Gary Rhodes' warming, savoury broth from Imperial China

• Sesame pancakes

  This northern Beijing speciality (known locally as shao bing), is a savoury delight. Recipe by Gary Rhodes

• Pockmarked grandmother’s beancurd (mapo tofu)

  Gary Rhodes cooks a famous Sichuan dish of silky tofu with, known convivially as 'pockmarked grandmother's beancurd'

• Steamed stuffed tofu

  Gary Rhodes cooks scrumptious parcels of pork-filled fried tofu and pumpkin flowers; a traditional dish from Yangshou, China that's perfect as a starter

• Beer fish

  Catfish cooked in beer and flavoured with spicy chillies, oyster sauce and tomatoes makes for a moreish meal in this recipe from Gary Rhodes