Main content

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)

Available now

25 minutes

Last on

Mon 26 Nov 1984 19:35
成人论坛 Two

More episodes

Previous

Noodles

Next

Rice

See all episodes from Ken Hom's Chinese Cookery

About 成人论坛 Four Collection programmes

Programmes are selected, in part, for their historical context and reflect the broadcast standards and attitudes of their time, which may not accord to some current 成人论坛 editorial guidelines. We aim to select programmes which can be shown in their entirety but in some cases edits are required.

Credits

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

Broadcast

Featured in...

  • Ken Hom's Chinese Cookery

    In his first TV series, Ken Hom introduces the classic techniques of Chinese cooking.

  • TV Dinners

    Indulge in a feast of classic 成人论坛 culinary programmes.