The Season 1 finale tours several minority communities in southwestern China. Included: Bai ritual dances in Dali; black-clay pottery in Shangri-La; exotic mushrooms in Kunming. Also: Chinese smoking is discussed.
The ancient village of Shuhe, a UNESCO's World Heritage site, is visited. Included: helping a Naxi family prepare a dinner of blood sausage and wild mushrooms; attending a Naxi wind ceremony and a 39-course Naxi banquet that lasts throughout the night. Also: tenderizing beef.
The matriarchal Mosuo society near Lugu Lake is experienced via a visit with a family, who share their tea-making customs and serve yak-butter tea and snacks. Included: a coming-of-age ceremony for a Mosuo girl. Also: stir-fry techniques.
The home to the Bai ethnic minority, Dali in northwest Yunnan Province, is visited. Included: the Three Pagodas, a landmark that dates to the Tang Dynasty; a traditional meal with a Bai family. Also: Asian-citrus tips.
A visit to a remote area of western China includes a stop at Songzanlin Temple, an ancient Tibetan monastery. Also: a Tibetan banquet of grilled yak, leg of lamb and potato pancakes; cooking with rice and bean noodles.
A tour of Yunnan Province stops at a Buddhist temple where the daily prayers are taught in the ancient Dongba script; examines local wine-making methods; explores the region's street snacks; visits the Mosuo community; and highlights intricate weaving techniques. Also: advice for cooking with mushrooms.
The colorful flower markets of Kunming, the capital of Yunnan province; the Yunnan Nationalities Village, which features the diverse cultures of the Bai, Yi and Dai tribes; a mushroom hunt. Also: preparing Yi rice noodle and lamb-stew dishes.
An exploration of southwestern China and its culinary traditions, beginning below Jade Dragon Snow Mountain in Lijiang, where chef Martin Yan samples the locals' best breakfast dishes. Also: Yan attends a funeral that features a ceremonial meal.