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Yan Can Cook: Spice Kingdom Previous Broadcasts

That Which Sustains Life (Episode #106H)

KQED 9: Sat, Sep 15, 2018 -- 9:30 AM

Chengdu is known as "The Land of Abundance", thanks in part to Dujiangyan, its centuries-old irrigation system. Martin visits this historical site to witness firsthand the source of Chengdu's fertile farmland, stopping to sample produce from local farms and orchards along the way.

Repeat Broadcasts:

  • KQED Plus: Mon, Sep 17, 2018 -- 1:30 PM

One Belt, One Road, One World (Episode #113H)

KQED 9: Wed, Sep 12, 2018 -- 7:00 PM

The New Silk Road Railway connects Chengdu to Western Europe by high speed train. This is the 21st century version of the historical silk road, which opened China to the west and vice versa a thousand years ago. Martin samples some of the new food imports from Spain and Denmark, and marvels at the tremendous scale of China's industrial projects.

Repeat Broadcasts:

  • KQED 9: Thu, Sep 13, 2018 -- 1:00 AM

The Voice of the Mountain (Episode #105H)

KQED 9: Sat, Sep 8, 2018 -- 9:30 AM

Sichuan is a mountainous region, best known for its spicy cuisine. But the Sichuan locals who have been living in these mountains for centuries have another bragging point - music. Mountain music is used not only for expression but to record local history. Martin meets up with Mr. Zhang, a famous mountain singer, and learns about the culture and cuisine of the mountains.

Repeat Broadcasts:

  • KQED Plus: Mon, Sep 10, 2018 -- 1:30 PM

Back to Roots (Episode #112H)

KQED 9: Wed, Sep 5, 2018 -- 7:00 PM

Many small family farms around Chengdu have turned into chic Bed and Breakfasts. They are popular with many of Chengdu's residents who can trace their roots back to the country. Martin joins a farming family for dinner at their house. He rolls up his sleeves and learns about authentic farmers cooking.

Repeat Broadcasts:

  • KQED 9: Thu, Sep 6, 2018 -- 1:00 AM

Tea Time! (Episode #104H)

KQED 9: Sat, Sep 1, 2018 -- 9:30 AM

Outside of Chengdu there are several well known tea plantations. Martin explores the local tea cultivation process, samples different types of popular brews, attends a tea serving ceremony, and visits the oldest tea house in People's Park in Chengdu. In the studio Martin cooks up dishes that use tea as an ingredient or flavoring agent.

Repeat Broadcasts:

  • KQED Plus: Mon, Sep 3, 2018 -- 1:30 PM
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