Gok Cooks Chinese

Gok Wan is firing up his wok to showcase his other great passion in life - Chinese cooking.In the first episode of this six-part series, Gok guides viewers through the simple basics of Chinese cooking, from the 'holy trinity' of ingredients - garlic, ginger and spring onion - to the 'love box' of condiments. His first aim is to demonstrate how to cook the perfect egg-fried rice - it's the fastest Chinese food anyone can master, from wok to plate in five minutes. Gok heads to Leicester to see his dad and rustle up a classic dish. He also visits the fiery kitchens of Hakkasan in London to see how top Chinese chefs make mouth-watering dishes in a matter of minutes. Finally, he prepares another takeaway classic that can be easily made at home - spicy king prawns with cashew nuts. With fresh ingredients and careful preparation, the meal goes from wok to plate in seven minutes.

Gok Wan and his dad cook up delicious Chinese food, including show-stopping dragon scallops in burning oil sauce, and a tofu dish which Gok declares is better than sex - or even shoes! There's also Gok's take on his aunt's super healthy pork and ginger soup. And a simple soy-glazed chicken with Gok's spicy cucumber salad.

Gok takes on some traditional Chinese dishes and methods, including steamed lemon sole, Poppa Wan's easy Peking duck with pancakes and all the trimmings, stewed aromatic aubergine and fool-proof rice.And for the first time ever cameras are allowed into the kitchens of the Chinese Embassy, where some of the finest Chinese chefs show Gok that cooking really is an art as they display their food sculptures.

Gok demystifies dim sum, cooking up a tasty feast of minced chicken, ginger and finely chopped leek in wonton wrappers, salt pork ribs and black beans, and squid with cucumber salad.He also sheds some light on Chinese teas, and rustles up some prawn and scallop moneybag dumplings.

Gok goes back to basics creating delicious dishes usually served as street food in China, starting with lamb and cucumber kebabs and the ultimate one-pot wonder - Tender Beef Noodle Soup. For his third dish, Gok heads off to Brixton to meet Auntie Li, a dumpling demon who is bringing real Beijing street food to south London. When he challenges her to a dumpling making race, there can only be one winner.

In the final programme of the series, Gok dedicates himself to creating the ultimate Chinese celebratory feast, including sea bass with ginger and spring onions, twice-cooked melting pork, and fragrant Chinese chicken wrapped in lettuce leaves.