In Beijing, Ken Hom and Ching-He Huang cook for world-class chefs before learning traditional cooking methods in the homes of ordinary Beijingers.

Ken Hom and Ching-He Huang visit Chengdu in Sichuan province to discover the complex spices that make Sichuan food the most memorable of all Chinese cuisines.

Ken and Ching leave the megacities far behind to journey across China's vast western frontier where few travellers dare to venture, deep into the culture and cuisines of the country's ethnic minority groups.