Luke Nguyen's Greater Mekong — Season 1, Episode 4: Xishuangbana, China
Documentary • 30 min • 2 seasons, 20 episodes
Episode synopsis
In the fourth episode of Luke Nguyen’s Greater Mekong, Luke journeys to Xishuangbana, where China meets Southeast Asia, to experience Dai culture and cuisines, and try the acquired tastes of the famous tea horse trail. Luke treks to mist-covered tea plantations to cook sweet tea dumplings. He is invited to a nearby village where he learns the method for preserving tea, sampling some that has been buried in the ground for over a year. Boarding a Mekong River barge, Luke feels right at home in the tropical surrounds while he chargrills a typical Dai-style lemongrass fish. Finding sanctuary from the rain, Luke uses the local medicinal herbs to create a brilliant chicken dish.
About Luke Nguyen's Greater Mekong
A culinary journey across twelve regions, each with their own unique cultures, culinary stories and traditions. Celebrated chef, Luke Nguyen, in the third instalment of his popular series, takes us on a culinary journey across the Greater Mekong region of southeast Asia. Beginning in southwest China, Luke explores the culinary cultures and centuries old traditions of Yunnan Province, from the Naxi people of Lijiang to the Dai communities of Xishuangbana.