Episode 3: Luke's Greater Mekong | Lijiang, China

Luke reaches the fabled town of Lijiang in China’s Yunnan Province, where the nightlife reigns and a Naxi "aunty" teaches Luke how to cook a local specialty.

Source: Luke Nguyen's Greater Mekong

Luke Nguyen reaches the fabled town of Lijiang in China’s Yunnan Province, where the nightlife reigns and a Naxi "aunty" teaches Luke how to cook a local specialty. In Lijiang’s labyrinthine backstreets, Luke cooks a Chinese classic – thousand-layer pork. He gains insight into the long history of Naxi culture at the Black Dragon pool, and is taught by "aunty" how to make Baba (wheat-based flatbread) the traditional way. Amid curious marketplace spectators, Luke catches a fish with his bare-hands and puts his skills to the test, cooking local-style barbecued carp for the first time.

 

Recipes

Chargrilled fish with crispy mint

Lijiang baba

One-thousand-layer pork belly