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Ken Hom focuses on some of the key techniques used to cook meat in Chinese cuisine, visits a Hong Kong market and finds out how soy sauce is made.
(1984)

Ken Hom focuses on some of the key techniques used to cook meat in Chinese cuisine.

Steaming preserves the natural flavours of food and is a method much favoured in southern China, where the recipe for steamed beef meatballs comes from. Ken introduces two dishes from western China - spicy chilli pork spare ribs and stir-fried hot and sour kidneys. Ken also looks at the types of meat available in a Hong Kong market and finds out how soy sauce is made. (1984)

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25 minutes

Last on

Mon 26 Nov 1984 19:35
麻豆社 Two

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Credits

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

Broadcast

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