Exploring China: A Culinary Adventure: 100 Recipes from Our Journey by Ken Hom and Ching-He Huang

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Notes about Recipes in this book

  • Ants climbing trees

    • KarinaFrancis on November 24, 2014

      This was just ok, doubt I would make it again

  • Ching's mala crispy Sichuan sausage with pickled chillies and wood ear mushrooms

    • KarinaFrancis on June 16, 2014

      The flavour of this dish was great, as was the simplicity. The only problem is that even though I doubled the recipe it only made enough for 2 of us and still left us a bit peckish. Ideal as part of a banqet, but not ideal for a weeknight dinner for 2, even though its very quick and easy

  • Ken's Peking duck

    • joneshayley on April 28, 2019

      A lovely recipe- makes perfect Peking duck- just as you would order in a very good Chinese restaurant! I loved it.

  • Chicken noodle salad (Ji shi liang mein)

    • joneshayley on April 27, 2019

      Healthy and tasty chicken noodle salad. I found that the dressing was slightly cloying- I’d use only 30g of peanut butter next time . Easy, tasty, healthy and very quick to make.

  • Buddha's mixed stir-fried vegetables with cashews

    • JLDuck on August 05, 2019

      I added Asian greens when adding carrots etc. Worked extremely well.

  • Aubergine with sesame sauce

    • JLDuck on February 22, 2020

      But yet another gorgeous eggplant recipe. I used peanut butter.

    • Ro_ on September 11, 2020

      I love aubergine, but I wasn't a huge fan of this dish. The flavours are lovely, but texturally it's basically just mush and I'm not mad keen on the room-temperature aspect either. I think maybe these are just my personal quirks.

  • Battered shiitake and okra with citrus five-spice salt

    • JLDuck on February 22, 2020

      This was by way of an experiment, as I am not keen on okra. In this relatively easy recipe the okra is crisp and delicious. The mushrooms provided a nice contrast in texture.

  • Hunan-style shredded pork with chillies and black beans on crispy noodles

    • JLDuck on February 22, 2020

      Delicious. For the noodle base make sure that the oil is very hot so they puff up immediately. Initially my oil was too cool and a very sad noodle nest resulted.

  • Sichuan fried spicy chicken with green pepper

    • JLDuck on August 05, 2019

      Extremely delicious and easy to make.

  • Bang-bang chicken

    • Ro_ on October 01, 2019

      This is one of my favourite weeknight recipes ever, I make it so often. The spicy, velvety peanut sauce with the crunchy vegetables, soft noodles and poached chicken is a winning combination. And it's quite therapeutic to make as well: just get the chicken breasts poaching while you slice up the veg, take them out and leave them to cool while you cook the noodles, leave those to cool while you stick everything in the blender for the sauce, and combine it all at the end. Easy to prepare all the components ahead and assemble at the last minute.

  • Chengdu wonton

    • Ro_ on February 13, 2021

      The sauce just didn't quite work and I ended up with something that was tasty, but not dippable - it was like a kind of stiff paste. I can't work out what the issue was here as I followed the recipe precisely. I wonder if the quantity of sesame paste was erroneous, because this made it really seize up and thicken - maybe try with less next time. The filling of the wontons was really nice though. I steamed my wontons instead of poaching, as I was not confident I had a good enough seal to stop them leaking and falling apart, which worked fine.

  • Pickled cucumber with chilli

    • Ro_ on June 16, 2020

      I made this to store in a jar and eat throughout the week. The flavours of the cucumber, even after a day in the jar, were subtler than I expected - the chilli and vinegar really didn't come through that strongly, while the garlic on the other hand did. Next time I'd potentially use a bit more chilli, a bit more vinegar and less garlic. I still really enjoyed this though, it's a handy thing to have in the fridge and use for snacks or add to meals throughout the week.

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  • ISBN 10 1849904987
  • ISBN 13 9781849904988
  • Linked ISBNs
  • Published Jun 07 2012
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher BBC Books

Publishers Text

Ken Hom and Ching-He Huang have transformed the way we cook and eat Chinese food. In this exciting new cookbook and TV series, they journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected.

China's emergence as one of the world's most influential cultures has ignited our interest in this enigmatic country, but Ken and Ching also have their own quests to explore. They arrive in Beijing to explore the influences of the West on traditional Imperial cuisine and talk to cutting-edge chefs about their take on Peking Duck.

They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital.

But this is more than a culinary journey, this is a homecoming for Ken and Ching, and they make their own pilgrimages to Guangdong and Fujian to discover their personal and culinary roots.

Ching admires Ken's experience and knowledge, while Ken respects Ching's modern influences. Together they bring a unique and authoritative perspective on Chinese food that will surprise and inform.



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