Chinese Banquet | Yan Can Cook | KQED

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
#MartinYanMondays
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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.
See what Martin is up to now on his website: yancancook.com/home/
Discover more fun with food on KQED: www.kqed.org/food

[@kqed]

Hit that subscribe button to watch a new classic episode of Yan Can Cook every Monday.🍜🍳 kzbin.info

[@EmilyMDong]

Thank you!❣️

[@tchea186]

Martin was a pioneer for celebrity Asian chefs.

[@andrewps84]

What a talent she is. I’m truly impressed.

[@ergo322]

i marvel at the elegance of the Northern Chinese Banquet. So elegant, this 9 course feast with the range of delectable sauces, balance of flavors and textures. truly fit for an Emperor and Empress...

[@jackjackyphantom8854]

Chinese people don't eat rice as much as Southeast Asians do.

[@AJScraps]

15:20 I’m willing to bet Martin Yan is one of the only people who asked how your day was today😂

[@khatmandont]

That music during the banquet scene is a banger!

[@kqed]

True.

[@user-xq5wd7wf2e]

Martin Yan cooks the Most Amazing, Creative Meals!

[@ColinCropley]

some of the best Chinese recipes I'll ever come across!

[@EmilyMDong]

If Yan can cook it so can you.

[@ahnanda68]

Lol 🤣 pet potato.. I'm not real sure how or why but my mom she let us watch these shows and 💕 was obviously impressed by Asian culture for quite some time ♥️😇 we have all of her Japanese dinnerware set she bought for herself for her wedding when she was 18 in like 1965 💌

[@virg0_lem0nade]

i love this episode!!! really beautiful creations!! thank u so much for the upload

[@kqed]

Thanks for watching!

[@danielruggiero5230]

when TLC showed this [in reruns] the ending credits were edited to just a blue screen

[@kevinhofferth6097]

I couldnt sit in the audience for long not wanting to eat what he is making, that would be awesome dinner and a show🍛🍤🦀🥗🥠

[@deezydeuce]

Nesting Scallop. Outstanding!

[@jacobejameson]

That garnish girl was gorgeous ❤

[@aznbigboyjo3]

this episode needed to be longer

[@Dan-q6t]

Elohim sheli. Ani chole bebeit hacolim ad sheni.

[@jusufagung]

Martin Yan really looks like Stephen Yan. They're not even relatives! Aren't they?

[@EmilyMDong]

No, Stephen is from Hong Kong and Martin is from Guangzhou

[@lobster1002]

Martins mom sent him to Hong Kong to learn cooking.

[@Dan-q6t]

Ani rotze habaita abba yan

[@EmperorMingg]

Potatoes are very common in China… maybe not in Martin’s day; maybe not in his village. But don’t generalise

[@Cocpain]

Seriously? Dude, this is from the late 80's early 90's, and Yan is probably in his late 40's ... Idk, it is hard to tell, either way he was growing up in the 40's at least, so that is far before the globalization we see now.

[@ergo322]

i hope she did not get anything on that beautiful silk blouse ! making me nervous watching the episode !

[@nathanfield6699]

Sorry Yan.. you lost me at shark fin soup. It's pretty cruel what they do to get those shark fins.

[@lobster1002]

That was 1988.

[@ronronchau]

nowadays, most of the "shark" fin soup is using gelatin noodles or konjac noodles as substitute(as the taste doesn't come from the fin itself at all, except its fishiness) so no more cruel fin-cutting process happen unless you can afford a huge premium like him having his manchurian-han banquet trip

[@boitmecklyn4995]

Don't view the past through the lens of the present, view it in the context of the time period in which it existed. Presentism is a bad way of seeing the world.