Discover the master guide to simple, healthy and delicious Chinese cooking from the creator of the hit show Gok Wan's Easy Asian Fujian: With milder flavours of sweetness and sourness, Fujian cuisines often uses lees (red residual yeast) for its slight acidic and aromatic properties. Both seafood and wild foods are prevalent.

I’ve just finished filming a brand new series of Fill Your House for Free for Channel 4! I had a ball meeting families and helping them make over their homes for as little money as possible. Zhejiang: Historically known as the richest province in China, Zhejiang cuisine is typically refined and focuses on retaining the original flavours through steaming or stewing the dishes. Shaoxing wine is often used to increase the aroma and flavour of the dishes. Take a look at more of my ITV This Morning style surgeries Gok and Poppa Wan’s sea bass with gingerHunan: Though similar to the hot and spicy Sichuan cuisine, mouth-numbing chillis aren't used. Hunan cuisine is generally sour and salty. Cantonese: The most widely known Chinese cuisine in the world, Cantonese cuisine highlights the original flavours of the ingredients and is accompanied by very few condiments. The flavours are usually sweet and mild. Now, in Gok Cooks Chinese, he gives us his personal and modern take on the Chinese food that he grew up eating.

Sichuan: Well known for the hot, spicy and mouth-numbing flavours, dishes often consists of a large amount of chilli, ginger, and, of course, Sichuan peppercorns. Look out for Gok’s Wok, my cook book stuffed with fast, fresh and healthy Asian recipes. I have absolutely loved developing these recipes for you guys – there are so many dishes to cater for every part of your life – from healthy lunches to tasty, sharing curry feasts, plus ideas for date nights, dinner parties and never-to-be-shared one-pot wonders just for you! Above all, Gok Wan will help you replicate your favourite takeaway dishes in your own kitchen! Read more Details Jiangsu: A very refined gourmet cuisine that's often served at government banquets. Dishes are usually rich in aroma and colourful in visual presentation. Sweet and sour ribs is a very famous Jiangsu dish.With 80 different recipes and chapters on Chinese Takeaway Classics, Dim Sum, Street Food and One Pot Wonders (to name a few), you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself. Shandong: The only northern cuisine, Shandong cuisine was served as court food during the Ming and Qing dynasty. Dishes are cooked under high temperatures to retain the original flavour of the ingredients and are often accompanied by condiments such as garlic and onion.