In this episode of Yan Can Cook, Martin shows us how to make several dishes, perfect for a formal Chinese banquet. He starts off with nesting scallops (1:55) featuring a nest made from fried potato (or taro), double deep fried prawns (12:22), Jay Chicken (22:44), and ends the episode with a lesson in creating elaborate garnish (18:07) with Lily Lijun Wang from the Great Wall Hotel in Beijing. Whether you want to make something as simple as a turnip rose or a more ambitious peacock made from vegetables, Martin and Lily are here to get you started.
Yan Can Cook
Season 3, Episode 11, 1988
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
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Chinese Banquet | Yan Can Cook | KQED
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