Ken Hom, the godfather of Chinese cuisine, and Ching-He Huang, leading chef of the contemporary generation, together undertake an epic 4,500-kilometre culinary adventure across China - not only to reveal its food, but its people, history, culture and soul. They begin in Beijing, the imperial capital for 800 years. It is a city where tradition and innovation sit side by side, and where quintessential Chinese dishes - noodles, dumplings and Peking duck - are being showcased with a new culinary confidence..

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