Program two of the new series, Rhodes across China. Tonight it is Xiamen and the wet market. Not for the squeamish! Fujian cooking tonight with the chef of the Marco Polo restaurant, Chef Tenric.

Recipes to night include:

Minnan spring roll
Pan-fried seafood Xiamen style
Stuffed fish balls
Chinese seafood omelette

You can see the series guide here and video recipes as well. Note recipes will change from day to day. The video recipe today is ~ Aubergine with chilli sauce. Great cooking, flavour and some very unusual ingredients to say the least.

More down to earth cooking in Rhodes 365, new book.

The photo gallery on UKTV Food is here.

Gary has two apprentices with him, Melissa and Teresa ~ read about the pair of assistants. More recipes below.

Previous articles:

Full list of recipes

• Wok-fried prawns with sugar snaps

  A lightening quick Chinese seafood stir-fry from Gary Rhodes

• Crisp-fried chicken spring rolls

  Gary Rhodes makes fried Chinese spring rolls with a chicken and mushroom filling

• Minnan spring roll

  Gary Rhodes makes a soft pancake spring roll filled with pork and seafood, typical of the Fujian region of China

• Stir-fried prawns with XO sauce

  A homemade seafood sauce gives a perky kick to Gary Rhodes' prawn and vegetable stir-fry

• Pan-fried seafood Xiamen style

  Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes

• Chinese seafood omelette

  The traditional Chinese street snack, oyster omelette works well with prawns or other seafood too – from Gary Rhodes

• Beef noodle soup

  Gary Rhodes uses authentic oriental flavours from northern China - easily prepared from the comfort of your own kitchen

• Beijing-style lamb with dipping sauce

  Gary Rhodes makes an unusual twice-cooked lamb dish from the Northern region of China

• Twice-cooked pork

  Gary Rhodes cooks a sweet and spicy dish from the Sichuan region of China

• Aubergine with chilli sauce

  Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine

• Steamed chicken with mushrooms

  A healthy steamed dish with delicate flavours inspired by Chinese herbal medicine - from Gary Rhodes

• Steamed fish with black bean sauce

  Gary Rhodes make a quick and healthy dish usually sold as Street food in China

• Fried vegetable rice

  Use up leftover rice in this quick and tasty dish from Gary Rhodes

• Steamed eastern star grouper

  Gary Rhodes prepares a classic Cantonese dish of steamed whole fish, spiked with hints of ginger and coriander

• Roasted lung kong chicken

  Gary Rhodes introduces this aromatic chicken recipe, which is a local Hong Kong speciality

• Stuffed fish ball

  Gary Rhodes learns a thing or two from Chef Tenric of the Marco Polo Hotel in Xiamen - a moreish treat of mackerel balls filled with minced pork

• Poached fish in sweet vinegar sauce

  A sweet, sour and salty delight, this recipe from Hangzhou via Gary Rhodes offers real complexity of flavours

• Dongpo pork with bamboo shoots

  Gary Rhodes' recipe for a classic Hangzhou favourite, named after the great poet Su Dongbo, results in a dish that is a celebration of texture and flavour

• Longjing shrimps

  Gary Rhodes replicates a traditional Hangzhou-style dish of delicately flavoured shrimps using longjing - or dragon well - tea

• Shanghai spicy king prawns

  Gary Rhodes cooks this favoured Shangainese dish of spicy king prawns with minced pork and rice wine

• Drunken chicken

  In this recipe from Gary Rhodes, vintage Shaoxing rice wine, dried Chinese plums and a host of other unique herbs and spices gives this chicken an intense flavour

• Lion head soup

  This sensational Shanghai dish of large crab meat and pork balls, from Gary Rhodes, is served in an aromatic broth that's both soothing and delicious

• Sweet and sour pork with water chestnuts

  Tender pork and crunchy water chestnuts are brought together in a sweet and sour sauce in this recipe harking from Beijing’s Imperial era. Recipe by Gary Rhodes

• Duck soup with ginseng

  A luxurious broth fit for kings, Gary Rhodes reproduces this revered dish from Imperial Beijing

• Clams in chicken soup

  Land meets sea in Gary Rhodes' warming, savoury broth from Imperial China

• Sesame pancakes

  This northern Beijing speciality (known locally as shao bing), is a savoury delight. Recipe by Gary Rhodes

• Pockmarked grandmother’s beancurd (mapo tofu)

  Gary Rhodes cooks a famous Sichuan dish of silky tofu with spicy hot beef mince, known convivially as 'pockmarked grandmother's beancurd'

• Steamed stuffed tofu

  Gary Rhodes cooks scrumptious parcels of pork-filled fried tofu and pumpkin flowers; a traditional dish from Yangshou, China that's perfect as a starter

• Beer fish

  Catfish cooked in beer and flavoured with spicy chillies, oyster sauce and tomatoes makes for a moreish meal in this recipe from Gary Rhodes

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