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

As a native ingredient, paperbark has a distinct and delicious smoky flavour that is fantastic with meaty barramundi just thrown on some hot coals. When the...
Game meats are important part of New Zealand culture and cuisine, and a number of different meats are combined together here in a delicious hearty pie. Hare, wild...
Lobster Thermindor is a classic of French fine dining. Inspired by the French settlement of Akaroa I visited in my tour of New Zealand’s South Island, this...
Pici is the simplest pasta you could ever make. It doesn’t need a pasta machine or any special ingredients – just a bit of flour, semolina and water. It has a...
The secret behind a good whitebait patty (or whitebait fritter, depending on which coast of New Zealand you are on) is concentrating on the whitebait. It doesn’t...
We always focus on the pavlova as the great battleground between Australian and New Zealand cuisine, but it could just as easily be the pikelet. Originally...
When I was growing up an ugly little berry tart with a touch of whipped cream was a treat my brothers and sisters and I all loved. Baking doesn’t always have to...
Baking in a strong salt crust is a great idea for picnicking. Not only does it produce a delicious flavour and tender texture, the crust forms a kind of edible...
Shellfish have a huge amount of flavour in the shell, so whether you’re using prawns, crabs or lobsters, cooking them in the shell will give you a tastier result....
Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs...
As a native Australian ingredient, paperbark has a distinct and delicious smoky flavour that is fantastic with meaty barramundi just thrown on some hot coals....
With its delicate white flesh and light, nutty flavour, South Australia’s favourite fish is perfect for fish and chips. Just a simple beer batter, some crispy...