Pinyin Three This is the third of the four Pinyin videos and covers the finals.
Pinyin Four This is the last of the four videos and is an exercise that tests how well you learned the material in the first three pinyin videos.
Supermarket Going to the supermarket is something that everyone must do. In the States, it's Ralphs, Vons, Walmart. Here in Shanghai, it's Le Gou and Carrefour. Come with Will and Marty this lesson, as they take you to a supermarket. You can learn all the terms associated with Supermarkets and watch Marty sit in a push-cart like a baby. Yeah, baby.
Follow Chef Kin of Jean Georges on his journey to creating a delicious and savory Sea Bass dish. Watch him from start to finish as he demonstrates step by step how everyone can make this dish at home. Also learn from Mixologist Maggie Ren the secrets to making a Shanghai Cosmo-one of Jean Georges signature drinks.
Whip up a Prawn and Mushroom Hot and Sour soup out on The Bund with Chef Qiu of New Heights. This soup is packed with flavor, but simple enough for you to recreate at home. Then see how it pairs greatly with the fruity'I think you are cute'cocktail that Mixologist Angela Li demonstrates how to make.
Tag along with Chef Steven as he gives tips on how to choose the best ingredients for his Red Snapper and King Prawn with Thai Mango Salsa dish. See how this beautiful dish is constructed and how you can do the same in your kitchen.
Learn to create a dish that will definitely steal the show! See how Crowne Plaza's Chef Steven fuses together French and Chinese cuisines to create a Beef Mooncake with Sichuan Pepper Sauce dish. To compliment the meal, Mixologist David makes a Frozen Coconut drink perfect for the ladies.
Cumin Beef In this episode, Heidi takes us to the Intercontinental Pudong Shanghai where the'wonderful Chef'Jason Xu is waiting for us. Jason is a winner of a cooking competition and he is going to show us a Chinese dish named Cumin Beef with Bean. Cumin is a kind of ingredient which is often used in Xinjiang dishes. Let's see if the dish today is from Xinjiang.
Salt Pepper Squid We are having Chef Jason cook for us again at the Intercontinental Pudong Shanghai. This time we will see how Jason cooks salt pepper squid. And he will also tell us what the difference between chili powder and paprika which are often used in the West.
Tropical Roasted Duck We have Chef Gereme Leung Whampoa Club back on the show again. We will see a new combination of roasted duck and pineapple and mango. Gereme show us his special home-made sesame paste with peanut butter and all kinds of ingredients.
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