In this classic episode of Yan Can Cook, Chef Martin Yan cooks up three tasty Cantonese dishes: eight treasure winter melon soup (1:10), steamed sea bass (9:03), and sizzling black bean chicken (19:32). Try them one-by-one or make them all together for an ambitious formal dinner banquet menu.
Yan Can Cook, Episode 201, 1985.
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: https://yancancook.com/home/