Destination Flavour China

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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 secret to a good tempura batter is the reduction of gluten, the protein in wheat flour that gives strength to pasta and bread. Keeping the tempura batter cold...
Ichiban dashi translates literally to “first stock” and it is one of the most fundamental components of Japanese cuisine. It is incredibly versatile and often...
Originally created for convenience due to surplus of military rations of packaged taco seasoning and salsa, taco rice is now one of Okinawa’s most iconic dishes....
These dense, cake-y Japanese fried doughnuts are a great way to showcase the molasses flavours of Okinawa’s famed black sugar. They are great with a morning cup...
“Homi” is the Okinawan dialect name for a type of small shell-less mollusc found around Japan and Okinawa. It is not commonly eaten, but on Izena Island it’s a...
This Japanese recipe is for little fried prawn balls encased in a net of fried shiso. The secret is to get the oil just right, to brown the balls and cook them...
In some countries there is a social taboo against hippophagy – the eating of horse meat – but in modern Japan it is a common sight on restaurant menus, even as...
Castella is one of the most interesting sponge cakes you’ll ever make. With its beginnings coming from Portuguese traders but with centuries of adaptation in...
Chanko nabe is a kind of stew that’s known as the original sumo food. Despite the reputation that sumos have for their huge statures, the recipe for chanko nabe...
Literally translated as “fried stuff you like”, okonomiyaki is one of Japan’s favourite foods. There are regional variations of this recipe that contain noodles...
This recipe for little octopus-filled balls hails from Osaka, but these are a crowd favourite all over Japan. While commonly spotted as a street food eaten on the...
This recipe, adapted from a dish by chef Masayasa Yonemura from his one Michelin-starred Yonemura Gion restaurant in Kyoto, comfortably straddles both Western and...