Chefs Ken Hom and Ching He-Huang travel across China, taking in her food, people, history and culture. They begin in Beijing, the country's imperial capital of 800 years, where quintessential Chinese dishes such as noodles, dumplings and Peking duck are now being showcased with a new culinary confidence. Ken and Ching cook for world-class chefs in the city's most celebrated restaurants.

Ken and Ching explore the effects of sweeping modernisation in China's fastest-growing city, Chengdu. The capital of Sichuan province, it is where the locals cling to their identity through food.

Ken Hom and Ching-He Huang leave China's megacities and venture across the vast western frontier to encounter a nation few know. From the tropical jungles of Yunnan to the deeply divided Muslim city of Kashgar, their journey exposes them to the culture and cuisine of the country's ethnic minority groups, who make up almost 10 percent of the population.

In the final leg of their culinary adventure across China, Ken and Ching make an emotional return to their ancestral homes, the climax of their entire journey, before reuniting for their final meal in Hong Kong. They start first in the dim sum capital Guangzhou to explore the birthplace of Cantonese cuisine, the food most familiar to the west, before heading their separate ways.