MUMBAI: Discovery Travel and Living (DTL) heads past the Great Wall of China this month. It will give viewers a glimpse into one of the most exotic and oldest civilisations in the world.
From the bustling city of Shanghai to the scenic countryside, from the succulent spiced pork to the fresh fried rice noodles, DTL will showcase the country in its five-day long special programme - China Week.
China Week will air from 19-23 February 2007 at 9 pm. China Week will coincide with the Chinese New Year celebrations.
Discovery India VP - Lifestyle Aditya Tripathi said, “China Week will explore the country’s unique sights, cultures, cuisine and landscapes and give viewers an exclusive insight into the country’s diverse and delectable attractions."
The girst episode is caled Don’t Forget Your Passport. Viewers will join host Ellis Emmett as he treks China and then departs from Chongqing for a week-long trip down the Yangtze river. At the port city of Yichang, Ellis visits the Three Gorges Dam project and explores an ancient Taoist monastery in the 3,000-year-old City of Ghosts. Ellis wraps up his Chinese adventure with a boat trip up the Shenlong crook tributary at the gateway to a reclusive National Park, full of dramatic rocky outcroppings and mountain fed waterfalls.
The second episode is called Planet Food. During this one-hour voyage New Zealand chef Peter Gordon discovers the roots of one of the world's great cuisines - Cantonese. In the northern mountains, he cooks succulent spiced pork over an open fire in a Yao tribal house and in the ancient former capital of Foshan, Peter explores the health benefits with one of the country's leading traditional Chinese medical doctors and samples some healthy dishes.
A lesson in making delicate dimsum dumplings with one of the world's leading experts is followed by sampling fried cobra. The next stop is Chaozhou, for some of the most varied and unusual street food, including fresh fried rice noodles and eel. Across the border in Fujian, Peter visits the tea mountains and experiences the organised chaos of the tea capital market where a kilo of the best tea can cost thousands of dollars. Finally, he visits the glittering city of Xiamen, home of experiments in Cantonese fusion cooking.
