Martin gives a lesson on the distinctions of Dim Sum and shows how to cook some dumplings including Shrimp Har Gau. In studio recipes: Beef Dumpling Translucent Shrimp Dumpling Har Gau Golden Glutinous Rice Dumpling

Martin demonstrates Dim Sum specialties and explains the art of selecting the appropriate tea to compliment the meal. In studio recipes: Winged Chicken Feet in Black Bean Sauce Steamed Beef Meatballs Baked Beef Curry Puff

Martin discusses fish preparation. He takes us through everything from checking for freshness to cleaning and cutting. Cooking methodologies such as stir-frying, baking, and smoking are explained. In studio recipes: Grandma’s Fish Cakes Fish Fillet in Ginger Wine Sauce Fragrant Smoked Fish

Martin gives a lesson in how to prepare shrimp, crab and lobster. He answers questions such as what’s the difference between prawn and shrimp and utilizes every part of the crustaceans to cook including the shells. In studio recipes: Crab on White Clouds Dai Leung Style Walnut Shrimp Lemongrass-Flavoured Lobster

Martin demonstrates the preparation of mollusks, such as scallops and oysters and prepares some dishes with squid. The topics he covers include picking, cleaning and storing of these types of seafood and the methods used to cook them. In studio recipes: Sesame Macadamia Coated Scallops Geoduck Winter Melon Soup Mussels in Black Bean Sauce

Martin discusses the techniques for preparing a wide variety of poultry and their eggs. In studio recipes: Chicken and Vegetable Pillows Home-Style Roast Duck Twice Cooked Quail

Martin discusses the techniques and products used in Chinese Vegetarian cooking. In studio recipes: Crispy Bean Curd Sheet Wrap Vegetable Cabbage Roll Oven Baked Curry Gluten

Martin discusses the handling and preparation of different types of Asian produce. In studio recipes: Stir-Fried Vegetables with Chinese Sausage and Bacon Twice Cooked Long Beans Stir-Fried Gai-Lan with Ginger and Wine Stir-Fried Pea Shoots

Martin gives a lesson in the appreciation of rice in terms of types, ways of preparation and methods of cooking. In studio recipes: Tangy Shrimp Topped Sizzling Rice Clay Pot Seafood Rice Savoury Glutinous Rice in Lotus Leaf

Martin explains the differences between types of noodles and how to prepare them. In studio recipes: Duel Noodle Salad Seafood Chow Fun Cold Noodle Bar

Who knew there were so many types of tofu? Martin did and he introduces us to them and other soy products, along with how to prepare with them. In studio recipes: Clay Pot Tofu Two Ways Easy Tasty Tofu Spicy Pressed Tofu

Martin showcases dried ingredients such as dried shrimp, fish and mushrooms. He compares the differences between using dried verses fresh ingredients and explains how to cook with the dried products. In studio recipes: Bowl of Prosperity Mul Suh Vegetables Grandma Yan’s Dried Shrimp Napa Cabbages

Seasoning is an important component of Chinese cuisine. Martin looks at different ways to use and prepare both fresh and dried seasonings. In studio recipes: Spicy Sichuan Tofu Chicken Drunken Lemongrass Shrimp Steamed Ginger Custard