Ken Hom's Chinese Cookery

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

The wok is China's most versatile cooking implement and in today's programme Ken Hom advises on choosing and using a wok. (1984)

Ken Hom demonstrates two delicious vegetable dishes - braised spicy aubergines from Western China, and an unusual colourful Buddhist casserole. (1984)

Chinese noodles come in a variety of shapes and sizes and in this programme Ken Hom gives a guide to the most common types. (1984)

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)

The local market is where most Chinese prefer to do their food shopping, so Ken Hom visits a variety of stalls in a typical food market in Wanchai, Hong Kong. (1984)