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Destination Flavour China

Watch the entire series via SBS On Demand. #DestinationFlavour

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Rise and shine

Where churros, crepes and soup dumplings all start the day

More than dim sum or congee, here's how millions of Chinese people start each day in the country’s eight great food regions.
Golden goose

Move over duck: Roast goose is also winning hearts

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...
Food tripping

What Adam ate: How to bring Chinese favourites into your kitchen

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...
Hainanese chicken rice

Dipping sauce and a little controversy: who knew chicken rice had such 'wow' factor

The mouth-watering low down on what is widely considered to be Singapore’s national dish, Hainanese chicken rice.
No all fire

Before hipsters: The cuisine that has a rich history in DIY fermenting, umami and charcuterie

"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...
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Chinese food on high rotation

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

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A food odyssey

7 things you probably didn't know about Chinese cuisine

How much do you really know about Chinese cuisine?
On a roll

WATCH: Chinese jianbing is the new ham-cheese toastie

A thick dough pancake cooked with an egg cracked right onto its surface... one jianbing, please! #DestinationFlavour China #whatadamate |
Sichuan secrets

If you want to cook Sichuan food, you need to know about this sauce

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...
Take a strand

How well do you know your noodles?

China is considered the birthplace of noodles and almost every region has its own variety. Here's a look at this diverse dish.
Takeaway history

Why does every town in Australia have a Chinese restaurant?

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.
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Destination Flavour recipes

Chinese

Wenchang chicken

This precursor to the now-famous Hainanese chicken rice relies on having an exceptionally good quality chicken. On Hainan, chickens from Wenchang are the most...
Chinese

Steamed oysters with garlic, ginger and crab tomalley

On the island of Hainan, the hele crab (crab of joyous harmony) is famed for its bright orange and red tomalley. Combined with the local sand ginger it makes a...
Chinese

Sweet potato and snow fungus dessert soup

You can serve this soup warm but I prefer to serve it chilled with a few ice cubes in it. Destination Flavour China 
Chinese

Liaw family XO sauce

XO sauce only appeared in Cantonese cuisine the 1980s. It’s a collection of the most prized ingredients from around China, and it was named after XO cognac – the...
Chinese

Hokkien fried noodles

"I think what makes a Hokkien noodle dish truly Hokkien is the characteristics of Fujian where its inspirations originated. Travellers from inland came to the...
Chinese

White radish steamed with dried scallops

This very Fujian dish begins by soaking dried scallops and then placing them in the centre of the daikon. Steam and finish with a silky sauce. Now this one way to...
Chinese

Fuchsia Dunlop's mapo tofu

Literally meaning “pock-marked old lady tofu” this dish has to have one of the least complimentary names in all of the Chinese cuisine. Using Chengdu’s...
Chinese

Bai-style grilled pork

This popular Bai dish, known as “sheng pi” – literally, raw skin – has a long history. Marco Polo even reported on it after visiting Yunnan in the 13th century....
Tibetan

Tibetan yak stew

Once a staple of Tibetan cooking, yak meat is very similar to beef and many Tibetan families now use beef or cross-bred yak meat as a more cost-effective...
Chinese

Cattail milk soup

Don’t worry, this dish contains no actual cattails. Cattail is an English name for a kind of water reed grown around the Jinan area of Shandong. It forms the...
Chinese

Shanghai-style wonton soup

In Shanghai, wontons form part of what might be the city’s favourite breakfast. A light broth (sometimes just the starchy water the wontons have been cooked in)...
Chinese

Lion's head meatballs

The shape of these giant meatballs is supposed to resemble a lion’s head and the green vegetables around it, the mane. Destination Flavour China 
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