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.

Explores different types of noodles, including jinsimian, which means gold thread noodles, and guogaimian or pot-lid noodles from Zhenjiang.