The team heads to the south of China and Hong Kong to explore Cantonese food, where bao and rice-based dishes are found.
An exploration of Sichuan, which is the land of spice; in the western region of China, a look at flavours of heat, peppercorns, and century eggs.
An exploration of Shanghai, which is the home of pan-fried buns and soup dumplings; the team uncover a 200-year-old recipe for sweet and sour fish.
Northern China is the birthplace of bao, lamb skewers and bean soup. The team make classic Chinese pork buns and go on a food tour of Beijing.
An exploration of different types of Chinese noodles and how they're made, including hand-pulled noodles from Lanzhou, and biang biang noodles from Xi'an.
Explore different types of noodles, including jinsimian, which means gold thread noodles, and guogaimian or pot-lid noodles from Zhenjiang.
Explore different types of bao, including xiaolongbao, originally from Nanxiang, and tangbao, a giant soup dumpling.
Explore a variety of bao, including Xiamen's taro bao, Yunnan's posubao, Fujian's hakka rice bao, and Qingdao's longevity peach bao.
Explore the dominance of rice in China, if MSG is bad for people, and the three aromatics that are used in everything from marinating meats to stir-frying dishes.
Explore how to use chopsticks the right way, why mala is so addictive, and the extensive world of fast food in China.
Explores how Chinese food is not quite the same without woks, who created fortune cookies, and how bubble tea transformed into a global phenomenon.