China

Flavours differ from one end of China to the other, with the North using a lot of oil in their cooking to keep it warm, due to the climate, and the south favouring a more natural palate with less spice. XO sauce is a staple condiment in China, as it can be stored for a long period of time and is very versatile (it can be used to flavour both meat and seafood dishes). We demonstrate how to make this traditional sauce, as well as shallot cakes, and salt and pepper eggplant.