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

"The Singapore Sling has always been synonymous with Raffles Hotel in Singapore. Made of gin, cherry brandy and Bénédictine with a dash of bitters and Cointreau...
"Kuehs are common snacks of the Hokkien, Teochew and Peranakan cuisine. The terminology is actually a general description for bite-size nibbles. These traditional...
"Inspiration for this dish came from a number of sources: the traditional tiffin carriers come from Peranakan culture; the caramel mousse is an ode to my...
"Thunder tea is a mix of vegetables, served together with rice, and a tea poured over the top. I remember making make this dish called lei cha, which translates...
"Kaya is a very sweet coconut jam, considered a staple throughout Singapore and parts of Malaysia. It is best served on unseeded whole meal toast with a soft...
"Due to their enormous size, Alaskan king crab yields some very large pieces of meat. The leg meat is the most sought after, and you can’t find a species of crab...
“Peperonata goes well with any barbecued or roasted meat, poultry or fish. Give more flavour to the meat by adding a sprig of dried rosemary to the chargrill just...
“Also known as tile fish, amadai is a firm, white, dense, meaty fish. In Australia, you can substitute the amadai with alfonsino, John Dory, or any delicate white...
“Drawing on the intense flavours of Singapore’s cuisine, my braised oxtail with shredded papaya is a luxurious dish and incredibly rich in flavour. The star here...
“Singapore’s original fusion food, Nyonya cuisine, also known as Peranakan, features strong Malay and Indonesian influences with its use of spices and coconut...
“Admittedly, this dish is quite confronting to look at but once you get past the dramatic colouring, you will discover a rather wonderful piece of poultry. In...
“Generously flavoured with winter truffles, this decadent French dish uses a breed of chicken from the province of Bresse. It cannot legally be imported into...