Season 1

This episode explores the rich bounty of food that is nature's gift to the Chinese people. Elf ear mushrooms gathered near Shangri-La on the Tibetan plateau, bamboo shoots from Zhejiang and Guangxi, traditional salt pro…

This episode explores the staple foods that comprise the base of the Chinese diet. Examples are shown of the five traditional grains of China: rice, wheat, broomcorn millet, millet, and beans. Uses for all of the grains…

This episode looks at several traditional methods of processing food to produce distinctly Chinese delicacies, in particular fermentation. Explore many different varieties of tofu in central China and several varieties …

This episode explores both modern and traditional ways to preserve food - from salting and drying to stewing and smoking. Learn to make kimchi with the Korean ethnic minority of north east China. In Hong Kong sweet cure…

This episode looks at the various cooking traditions peculiar to the Chinese. In the Tibetan village of Nixi, handmade black pottery pots are the favoured form of cooking. In the Guangdong town of Shunde, Ouyang Guangye…

This episode examines the flavours that dominate Chinese cuisine. Sweet, salty, spicy, sour and bitter. In Guangdong we see the traditional production of sea salt. In Shanxi we see the traditional production of vinega…

The final episode explores the relationship between people and the production of food, specifically how people have adapted to living in geographically diverse regions of China. In Guizhou, the Miao, Tong and Zhuang e…