Destination Flavour China

Watch the entire series via SBS On Demand. #DestinationFlavour

More than dim sum or congee, here's how millions of Chinese people start each day in the country’s eight great food regions.
Roast goose is the succulent, sweet alternative to roast duck. SBS discovers what the gamey meat tastes like when it’s slow roasted, both in Australia and Hong...
From Beijing to Yunnan, Destination Flavour has revealed a depth of local Chinese flavours that we need to start cooking. Here's how to begin your tour and eat...
The mouth-watering low down on what is widely considered to be Singapore’s national dish, Hainanese chicken rice.
"Everyone makes their own chilli oil, their own pickles or their own spice blends," says a Chengdu local. So what are the other elements that make this Chinese...

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?
A thick dough pancake cooked with an egg cracked right onto its surface... one jianbing, please! #DestinationFlavour China #whatadamate |
There’s one ingredient that all Sichuanese chefs and home cooks alike reach for to develop that quintessential Sichuan flavour – a punchy, spicy, salty chilli...
China is considered the birthplace of noodles and almost every region has its own variety. Here's a look at this diverse dish.
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.

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...
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,...
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