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Ken Hom introduces the classic techniques of Chinese cooking, starting with his simple method of preparing one of China's most spectacular dishes. (1984)

In the first part of a series introducing the classic techniques of Chinese cooking, Ken Hom demonstrates his simple method of preparing one of China's most spectacular dishes, Peking Duck. He prepares it with its traditional accompaniments of paper-thin pancakes and spring onion brushes.

Ken visits a top Hong Kong restaurant to see how Peking Duck is traditionally cooked and served at an authentic Chinese banquet, and makes a delicious northern Chinese dish, potsticker dumplings. (1984)

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25 minutes

Last on

Mon 29 Oct 1984 19:35
麻豆社 Two

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Credits

Presenter Ken Hom
Studio Director Anne O'Dwyer
Producer Jenny Stevens

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