Destination Flavour China

This brand-new series airs Wed nights on SBS. Adam Liaw is back on another Destination Flavour adventure and this time he explores the vast and vibrant China.

Adam Liaw is back to take us on another culinary journey and this time he's got China set in his sights. Watch as he tells a story like no other by uncovering one of...
Long before Italians were producing prosciutto and the Spanish their jamón, the Chinese were making their own dry-cured of ham in the small city of Jinhua. We...
Whether you Earl Grey all the way, keep calm with a herbal or feel a little nice with fruit and spice, tea goes beyond the humble cup in these tea-riffic dishes.
This non-intimidating 101 helps you through your local Asian supermarket, so you can supercharge your pantry and dinners at home.
Ever wondered what the sweet sausage-y bits in your char kway teow was all about? We unravel the delicious world of Chinese cured meats.

Chinese food on high rotation

There's plenty to master and dive into when it comes to Chinese cuisine.

How much do you really know about Chinese cuisine?
Your local Chinese restaurant isn’t just a delicious place to eat, it’s also a historical symbol of immigration and cultural diversity in Australia.
A thick dough pancake cooked with an egg cracked right onto its surface... one jianbing, please! #DestinationFlavour China #whatadamate |
Known as the land of noodles and rice, China’s breads are the overlooked carb beyond the country’s borders. But on almost every city street, the intoxicating...
China is considered the birthplace of noodles and almost every region has its own variety. Here's a look at this diverse dish.

Destination Flavour recipes

This dish uses the savoury characteristics of tea as a delicate seasoning for prawns. The process of rubbing the prawns with egg white, cornflour and salt is...
Yangzhou fried rice from Jiangsu Province is the most famous variety of fried rice in China. Known for the fine knifework in cutting the ingredients, it has been...
Combined with Anhui’s famous bamboo shoots and a touch of wild garlic and chilli for colour, this kind of simple stir-fry is a staple dish around the region. ...
The dish of chop suey was more likely to have developed as a simple stew of whatever ingredients were available, seasoned with the only common Chinese seasonings...
Traditionally eaten at the end of Chinese New Year, my grandmother taught me to make these delicious sweet glutinous rice flour dumplings. Destination...
"Translating literally as ‘fried sauce noodle’, this classic home-style dish is popular with peasants and nobility alike. With thick fresh wheat noodles, pork and...
"Red cooking" is a Chinese method of stewing or braising with both dark and light soy sauces and caramelised sugar; it imparts a red colour to the food. Rich...
It's basically a crispy skin chicken that has been twice-cooked (boiled then deep-fried) and then served with the classic Shandong sauce of black vinegar, soy,...