Martin Yan's China
A fascinating trek through the sights, sounds and tastes of China as Martin travels through this vast country to explore the 4 schools of Chinese cuisine: the Mongol-inspired flavors of the North, the Cantonese seafood of the South, the fiery Szechuan meals of the West and the delicious Shanghai specialties of the East. He journeys to upscale restaurants, ancient streets, marketplaces, factories and nature preserves, as well as historic destinations in this captivating land, discovering the secrets and attractions of one of the world's oldest countries.
Martin Yan's China Previous Broadcasts
Shanxi Treasures (Episode #120)
KQED 9: Sat, Dec 26, 2009 -- 10:00 AM
A vinegar factory is Martin's first stop. Then, he's off to Guild Hall Restaurant to cook and eat vinegar-inspired food. Next, Martin visits a historic distillery and helps unearth a trove of 50-year-old grain alcohol. Recipes: yin and yang ribs and wine-poached chicken with sweet and sour candied nuts.
Beijing Contrasts (Episode #119)
KQED 9: Sat, Dec 19, 2009 -- 10:00 AM
Martin visits the Great Wall of China and later feasts in a traditional Mongolian yurt in the heart of Beijing. Then, he dines on classic Peking duck followed by a visit to a modern, upscale restaurant featuring the best Chinese cuisine. Recipes: New Beijing lamb with two dipping sauces and lucky duck with daikon salad.