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Foodwise
With the distinctive food of China as the main theme, the Travelogue team explores the story and people behind iconic dishes.
S1, EP5 "Eating Global in Beijing"
Tianran He and Eva May are in search of global cuisines that can be found in Beijing, the 3000-year-old capital of China; a look at honest farm-to-table fare to the culinary heights of French haute cuisine and a cooking class.
S1, EP7 "Quanzhou"
Tianran He and Eva May visit Quanzhou and enjoy the local noodle porridge that utilizes Silk Road spices, fried vinegar pork and a dessert made from a special algae.
S1, EP8 "Xi'an"
Tianran He and Eva May venture to Xi'an and try the street food, from glutinous rice cakes and cakes made out of persimmons, to mutton soup with flatbread and the famous biangbiang noodles.
S1, EP4 "Datong"
Tianran He and Angela Fu are in historic Datong in northern China's Shanxi Province; some 1500 years ago, Datong was the capital of the Northern Wei Dynasty, which saw nomads unite Northern China and Buddhism spread throughout the country.
S3, EP10 "Shaoguan"
Tianran and Hannah try tea grown on Danxia landforms and feast on mountain produce before getting hands-on with making rice noodles in a Hakka walled village.
S3, EP9 "Shantou"
The hosts savor the complex aroma of the curiosly named Duck Poo Fragrance tea and enjoy a more traditional yum cha breakfast.
