Most salt in Asia is produced through the evaporation of seawater in coastal areas. This episode sees Christine learning firsthand the very challenging 'how to' of harvesting sea salt in Thailand's dramatically beautiful salt fields. Cushing visits the area's most unusual market that is regularly disrupted by the Maeklong Railway going right through its center! She cooks alongside chefs preserving traditional Chinese cuisine in Bangkok, and at Singapore's oldest Chinese restaurant, Spring Court, Christine discovers Singapore Chinese cuisine and meets with culinary legend; Madam Soon.

Most salt in Asia is produced through the evaporation of seawater in coastal areas. This episode sees Christine learning firsthand the very challenging 'how to' of harvesting sea salt in Thailand's dramatically beautiful salt fields. Cushing visits the area's most unusual market that is regularly disrupted by the Maeklong Railway going right through its center! She cooks alongside chefs preserving traditional Chinese cuisine in Bangkok, and at Singapore's oldest Chinese restaurant, Spring Court, Christine discovers Singapore Chinese cuisine and meets with culinary legend; Madam Soon.

The story of tea starts in China, where legend has it that tea was discovered through leaves accidently falling into boiling water, and continues all the way to the traditional Chinese wedding tea ceremony and the political intrigues of the American Revolution.

Chef Cushing discovers that Huaiyang cuisine is historically connected to poets and scholars, and demands meticulous knife skills and elaborate presentations. The cuisine appears to be a personification of the teachings of Confucius. The creative presentation of skillfully combined ingredients expresses the four most important elements in the art of Chinese cooking: color, aroma, flavor and texture. All of this is incredibly enticing, so why, then, is Huaiyang cuisine so little enjoyed or understood in North America?

Chef Cushing discovers that Huaiyang cuisine is historically connected to poets and scholars, and demands meticulous knife skills and elaborate presentations. The cuisine appears to be a personification of the teachings of Confucius. The creative presentation of skillfully combined ingredients expresses the four most important elements in the art of Chinese cooking: color, aroma, flavor and texture. All of this is incredibly enticing, so why, then, is Huaiyang cuisine so little enjoyed or understood in North America?

When did cooking become cuisine? Was it in the Confucius Mansion 2, 500 years ago, and is Chinese cuisine really the biggest, the most expressive, and the most complex cuisine on the planet?

The oldest and, in fact, the cuisine of Confucius, Shandong leaves Chef Christine Cushing wondering until she plans a banquet with her mentor chefs and invites guest celebrity chefs to join her.

Most salt in Asia is produced through the evaporation of seawater in coastal areas. This episode sees Christine learning firsthand the very challenging 'how to' of harvesting sea salt in Thailand's dramatically beautiful salt fields. Cushing visits the area's most unusual market that is regularly disrupted by the Maeklong Railway going right through its center! She cooks alongside chefs preserving traditional Chinese cuisine in Bangkok, and at Singapore's oldest Chinese restaurant, Spring Court, Christine discovers Singapore Chinese cuisine and meets with culinary legend; Madam Soon.

Most salt in Asia is produced through the evaporation of seawater in coastal areas. This episode sees Christine learning firsthand the very challenging 'how to' of harvesting sea salt in Thailand's dramatically beautiful salt fields. Cushing visits the area's most unusual market that is regularly disrupted by the Maeklong Railway going right through its center! She cooks alongside chefs preserving traditional Chinese cuisine in Bangkok, and at Singapore's oldest Chinese restaurant, Spring Court, Christine discovers Singapore Chinese cuisine and meets with culinary legend; Madam Soon.

The story of tea starts in China, where legend has it that tea was discovered through leaves accidently falling into boiling water, and continues all the way to the traditional Chinese wedding tea ceremony and the political intrigues of the American Revolution.

Chef Cushing discovers that Huaiyang cuisine is historically connected to poets and scholars, and demands meticulous knife skills and elaborate presentations. The cuisine appears to be a personification of the teachings of Confucius. The creative presentation of skillfully combined ingredients expresses the four most important elements in the art of Chinese cooking: color, aroma, flavor and texture. All of this is incredibly enticing, so why, then, is Huaiyang cuisine so little enjoyed or understood in North America?

Chef Cushing discovers that Huaiyang cuisine is historically connected to poets and scholars, and demands meticulous knife skills and elaborate presentations. The cuisine appears to be a personification of the teachings of Confucius. The creative presentation of skillfully combined ingredients expresses the four most important elements in the art of Chinese cooking: color, aroma, flavor and texture. All of this is incredibly enticing, so why, then, is Huaiyang cuisine so little enjoyed or understood in North America?

When did cooking become cuisine? Was it in the Confucius Mansion 2, 500 years ago, and is Chinese cuisine really the biggest, the most expressive, and the most complex cuisine on the planet?

The oldest and, in fact, the cuisine of Confucius, Shandong leaves Chef Christine Cushing wondering until she plans a banquet with her mentor chefs and invites guest celebrity chefs to join her.

The oldest and, in fact, the cuisine of Confucius, Shandong leaves Chef Christine Cushing wondering until she plans a banquet with her mentor chefs and invites guest celebrity chefs to join her.