All episodes

Feeding giant pandas; bamboo banquet; harvesting young bamboo; artists who use bamboo as an artistic medium.

Exploring the township of Tianfu, a model of future cities in China; Mao Chai restaurant; the molecular gastronomy of chef Huang atop a Chengdu high rise.

Exploring the features and themes of Chengdu, China's, hot pot restaurants.

The tea cultivation process; sampling popular brews; a tea serving ceremony; the oldest tea house in People's Park in Chengdu, China; dishes that use tea as an ingredient or flavoring agent.

Mountain music expresses local culture and records local history; the culture and cuisine of the Sichuan mountains.

The Dujiangyan Irrigation System eventually gave rise to the city of Chengdu, China; sampling produce from local farms and orchards.

A visit to a Chengdu distillery to see how Chinese baijiu is produced; a typical Chinese banquet; Chinese drinking games and toasting.

The world's largest bean paste factory and the world's biggest chili market; chili banquet.

Xiaochi is used to describe a snack, appetizer, street food and a cleansing of the palate between courses.

Talented young stars from Chengdu, China, may be future opera divas, poets, pop singers, sculptors and chefs.

Local artists create ceramics and file paintings; encrusted chicken; the home restaurant of Chef Lan Guijun.

Dinner with a farming family; authentic farmers cooking.

The Silk Road railway connects Chengdu, China, to Western Europe by high speed train; sampling new food imports from Spain and Denmark.