Exploring China: A Culinary Adventure

Chefs Ken Hom and Ching He-Huang travel across China, taking in her food, people, history and culture. They begin in Beijing, the country's imperial capital of 800 years, where quintessential Chinese dishes such as noodles, dumplings and Peking duck are now being showcased with a new culinary confidence. Ken and Ching cook for world-class chefs in the city's most celebrated restaurants.

Ken and Ching explore the effects of sweeping modernisation in China's fastest growing city, Chengdu. It is the capital of Sichuan province, where the locals cling on to their identity through food.

Ken Hom and Ching-He Huang leave China's megacities and venture across the vast western frontier to encounter a nation few know. From the tropical jungles of Yunnan to the deeply divided Muslim city of Kashgar, their journey exposes them to the culture and cuisine of the country's ethnic minority groups, who make up almost 10 percent of the population.

For the last leg of their epic journey across China Ken and Ching travel to their ancestral homes. They start together in the southern city of Guangzhou the capital of the Cantonese region where Ken’s family are from. Cantonese food is the Chinese cuisine best known in the West and while in the city Ken and Ching taste and cook typical dishes of stir fried seafood, sweet and sour pork, dim sum and won ton soup. Ching later leaves for Taiwan to visit her family and to cook a typical Taiwanese lunch while Ken enjoys a homecoming meal with long lost cousins on the old family farm. Please note, this version may differ slightly from the UK TX version.