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
Chongqing Today (Episode #125)
KQED 9: Sat, Jan 30, 2010 -- 10:00 AM
In Chongqing, Martin visits the bustling food market touting a variety of Sichuan spices, vegetables, meats and fish. At night, he crosses the Yangtze River to the South Bank, home to exciting nightlife and out-of-this-world food. Recipes: fortune meatball noodle soup and Forest Garden stir fry.
Beijing Crafts (Episode #124)
KQED 9: Sat, Jan 23, 2010 -- 10:00 AM
In Beijing, Martin explores the ancient crafts of embroidery, jade-carving and carpet-making. Next, he visits the city's famous antiques street where he meets a watercolor artist and a master calligrapher. Recipes: Imperial sweet and sour fish and pan-seared steak rolls.
Remembering The Past (Episode #123)
KQED 9: Sat, Jan 16, 2010 -- 10:00 AM
In the town of Long Jian, Martin witnesses a traditional Spring Festival parade held for the first time in 60 years. He visits the garden of a venerable Feng Shui master, walks through a classic southern Chinese private garden-turned-park and samples milk custard with some young friends. Recipes: wok-braised jumbo shrimp and golden comfort soup.
The Dai People of Dali (Episode #122)
KQED 9: Sat, Jan 9, 2010 -- 10:00 AM
Martin heads to Yunnan Province, where the Dai people of Dali continue to practice their centuries-old traditions. Recipes: mushroom medley soup and Martin christo.
Guangzhou Scenes (Episode #121)
KQED 9: Sat, Jan 2, 2010 -- 10:00 AM
In Guangzhou, Martin visits Bai Yuen Mountain and drops by a restaurant at the foot of the mountain known for its traditional rice noodles and rice-noodle dishes. Afterwards, he visits the fish market to explore the variety of seafood the Cantonese crave. Recipes: crispy tofu chow fun and honey salmon.