Rhodes Across China recipes and episode guide
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Gary Rhodes travels to each of China's distinct regions to learn from the master chefs. Get all the recipes from each region below.
Cantonese
Gary visits Lin Heung, a yum cha restaurant where dim sum dishes have been enjoyed for over 80 years. Gary has a stint in the kitchen to learn from the chefs and tastes dai bao (chicken big buns).More about Cantonese food
Stir-fried prawns with XO sauce
Steamed eastern star grouper
Roasted lung kong chicken
Xiamen
Gary is accompanied by chef Tenric from the Marco Polo hotel to see the multitude of seas creatures available at the market, and also gets to taste some of the other local specialities. He also sees the spring roll wraps being made and learns the special wrist-flicking technique.More about Fujian food
Minnan spring roll
Pan-fried seafood Xiamen style
Stuffed fish balls
Chinese seafood omelette
Hangzhou
Gary cooks outdoors in a fire in mud, the region’s original way, with Peter Zhou, Executive Chef at the Hyatt Hotel. Meanwhile, the sous chefs visit a farm and cook a range of dishes.More about Central Chinese food
Longjing shrimps
Dongpo pork with bamboo shoots
Poached fish in sweet vinegar sauce
Shanghai
Gary searches for the best Xiao Long Bao (special Shanghai dumpling with pork filling). He joins chef Thalia Kwok for a lesson in making these delicious dumplings from workers at a small restaurant in the heart of Shanghai ’s walled village.More about Central Chinese food
Shanghai spicy king prawns
Lion head soup
Drunken chicken
Beijing and Imperial cuisine
While learning to cook Imperial banquet dishes, Gary also hears the story of Li Shanlins and his family. Mr Li was Head of Security to the Emperor of China, and has passed down Imperial recipes down through his family.More about Imperial cuisine
Duck soup with ginseng
Clams in chicken soup
Sweet and sour pork with water chestnuts
Beijing and Northern cuisine
Gary takes breakfast with writer and food critic Eileen Wen Mooney in the streets of Beijing, and experiences the city’s famous street breakfast food.More about Northern Chinese food
Beef noodle soup
Beijing-style lamb with dipping sauce
Sesame pancakes
Chengdu
Gary visits Zhaojue Monastery where he observes the monks in their every day routines, and he learns to cook vegetarian cuisine with them.More about Sichuanese food
Pockmarked grandmother’s beancurd (mapo tofu)
Twice-cooked pork
Aubergine with chilli sauce
Guilin and Yangshuo
Gary makes tofu with Annie Zhou and her father, and cooks some traditional bean curd dishes with the family.More about South-west Chinese food
Beer fish
Steamed chicken with mushrooms
Steamed stuffed tofu
Street food
Part of Hong Kong’s culinary heritage, Gary explores the vibrant street markets and street food. He also finds out why the street restaurants are slowly disappearing.Steamed fish with black bean sauce
Crisp-fried chicken spring rolls
Fried vegetable rice
Wok-fried prawns with sugar snaps
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