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Languages: English, Cantonese, Mandarin / Subtitles: English, Traditional & Simplified Chinese / Synopsis: (part 2: ep.4-7) Ep4 The Taste of Time Time is a friend of food, and also its enemy. Traditional Chinese preservative techniques may create different, and even tenderer flavours through salting, air-drying, stewing or smoking procedures. From Hong Kong's famous cured meat & shrimp paste, Miao ethnic groups' souse fish to Shanghai's drunken crab and Taiwan's mullet roe, time plays the key role in shaping the peerless tastes. Ep5 Secrets in Kitchen Besides food itself, there is something more important:the control of heat, seasonings and knives.Too many secrets are there to be discovered in Chinese kitchens. The entire whole pig steamed in a large wooden cupboard, the hundreds of bean curd shreds sculptured by knives even the secret is revealed, there is no way to imitate such advanced techniques. Ep6 The Equilibrium of Tastes The word "taste" encapsulates infinite possibilities from gustatory and olfactory experiences to feelings incited by things way beyond food.Sweet sugar onion, salty sea salt, sour Zhenjiang vinegar, spicy Sichuan cuisine, savory flavor from seaweed The equilibrium of tastes is the Chinese's philosophy of cooking and living. Ep7 Paddy Fields Forever Chinese people take great advantage of every inch of ground they stand on to create food. In mountainous areas, glutinous rice can be grown on terrace fields; under the deep water of Yellow Sea, rich marine life like sea cucumbers, abalones and sea urchins can be raised; on the rooftop of a Beijing apartment, an amazing plantation with all sorts of fresh vegitables can be cultivated. This wisdom is a product of the Chinese's respect towards the heavensand a sentimental attachment to the earth.