Kylie Kwong: My China

Friday, 6 February 2009 8:00pm

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey.

This week, Kylie’s tour of China comes to an end and she heads to Beijing to pay homage to the country’s capital on the eve of the Olympic Games. Despite the massive landscape upheaval, Kylie finds the ultra- traditional co-existing with the uber-modern.

Friday, 30 January 8:00pm

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey.

This week Kylie heads north, to the Shandong Province, the land of bone-chilling winds and harsh winters. She pays homage to the greatest Chinese chef in history – Confucius – and wonders if she will ever taste any of his recipes.

Friday, 23 January 2009 8:00pm

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey.

This week Kylie heads out to the Western frontier, to the Sichuan Province which is famous for its tea, spice and peppercorns. Sichuan’s capital Chengdu is also known for its traffic jams. Just like its famous opera, Sichuan food is hidden under many faces and not all of it is spicy. Kylie ventures further to the edge of the Chinese frontier to a place called Shangri-La, known to the Chinese as Zhongdian. Over 3000 metres above sea-level, to Kylie this is the “most perfect place on earth”.

Friday, 16 January 2009 8:00pm

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey. This week she travels to Yangzhou on the north bank of the lower reaches of the Yangtze River

In this small but elegant, ‘olde worlde city’ which has given its name to a fried rice dish, Kylie finds herself in a cooking school of fine-cutting and fails miserably in Chinese pastry making.

Lying at the crossroads of the Grand Canal, Yangzhou is an ancient city known for its ultra- refined dining and resplendent banquets. So how did our culinary explorer end up in a muddy lake, pulling up roots?

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey.

This week, Kylie continues her journey along the Eastern seaboard and reaches China’s largest and youngest city – Shanghai.

With her foodie friend in tow, Kylie goes hunting for the origins of Shanghainese food. The road leads her from fancy clubs to ancient fishing boats.

Friday, 9 January, 8:00pm

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey.

This week, Kylie continues her search for Chinese culinary traditions in the Fujian province on China’s south coast.

The region is the ancestral homeland of millions of Chinese who live outside China in SE Asia. The region is also home to oysters, ketchup and China’s gypsies, the Hakka.

Friday, 26 December, 8:00pm

Friday, 19 December at 08:00pm on ABC

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey.

This week, Kylie continues her search for Chinese culinary traditions in the familiar surroundings of Hong Kong. As she works her way through flying fish and urinating shrimps, Kylie wonders if there is such a thing as typical Hong Kong food. She finds the answer in a speakeasy.

Friday, 12 December at 08:00pm

Kylie Kwong returns to the land of her ancestors and confronts the vast contrasts of China to take us on a culinary journey.

A brilliant young chef, Kylie delighted audiences with her first two series: Kylie Kwong: Heart and Soul and Kylie Kwong: Simply Magic, which both illustrated her passion for food and cooking.

This new series begins in the Guangdong province in the south of China. This is the region of plenty, and the roots of many Chinese now living in Australia, Canada and USA.

While in Guangdong she returns to her great grandfather’s ancestral home in Toishan village where she still has relatives.

As she helps to prepare a typical family meal, Kylie begins to wonder how much of her culinary traditions really spring from this small Cantonese village.