Martin Yan's China

From the Forbidden City in Beijing, Martin dreams up a true Imperial Banquet. Afterwards, visiting the picturesque Hutong area, he meets an elderly gentleman whose grandfather was an imperial official and then dines on do-it-yourself BBQ lamb. Recipes: Green Onion and Garlic Pancakes, Dry-Fried Mongolian Lamb

At a panda research station in the mountains of Sichuan, Martin plays with these national treasures and gets a rare glimpse of a newborn panda cub. Then it's back to Chengdu, stopping on the way at a farmer's restaurant where everything is fresh from the land. Recipes: Panda's Favorite, Mrs.Yan's Weekly Chicken Soup

High in the mountains of southern China, Martin visits beautiful Lugu Lake, where women rule the roost. A seven hour drive from the nearest major city, the people of this region are known for their hospitality and, of course, their food. Recipes: Corn Crunch Stir-fry, Five Flavor Chicken

Martin has a command performance at the Guangzhou Puppet Theater. Later he takes us to the "old town" that is undergoing renovation and then dines at the ultra-modern "Made In Kitchen" restaurant. Recipes: Canton Curry Crab, Shrimp Tulips

Pingyao, an ancient walled city, finds Martin wandering its streets, experiencing the sights. Along the way, he meets a master of the art of paper cutting, enjoys the delicious offerings of a street noodle vendor and checks out the varieties of regional dates. Recipes: Rainbow Stir-fry, Steamed Date Buns

Martin visits Chengdu's old spice market to check out the region's renowned fiery chilies. He then experiences local fast food in the modern part of town, samples the many delights while walking around a restored part of town, and finally has his fortune read at a traditional tea house. Recipes: Sichuan Spice Market Fish, Sichuan Glass Noodles

Martin checks out the ancient Terra Cotta Warriors of Xian. More important, he discovers the local Mutton soup and then a restaurant offering countless varieties of dumplings before finishing the day in the exotic Muslim Quarter inside the ancient walls of Xian. Recipes: Tea Infused Chicken Kabob, Yin & Ying Vegetable Pockets

In Shanghai's ancient LuWan district, Martin is given a tour by a lovely elderly woman who introduces him to the neighborhood. He visits the kitchen of a 130 year-old restaurant, heads outside to sample the famous, juicy Shanghai dumplings and dines at a modern, upscale, western restaurant. Recipe: Dragon and Lion Head Meatballs.

Martin returns to his childhood home visiting cherished haunts including his mother's tiny kitchen. Then it's off to the countryside to visit his ancestral village and a nearby world heritage site where the Overseas Chinese returned and built architectural marvels. Recipes: Mom's Golden Egg cake, Prosperity Fish

Shangri-La really exists in a remote area near Tibet. Martin journeys to this important center of Tibetan culture and religion, meeting up with his friend Bai Ma, who has returned to his home town after a career in Beijing. Recipes: Shangri-La Beef and Broccoli, Ping Pong Diplomacy with guest Chef Tom Douglas

Martin explores the sights and tastes of an Old Chonqing pedestrian village. Then he tries two very different versions of the region's traditional fiery hot Sichuan Hot Pot. Recipes: Poached Eggplant in Spicy Peanut Sauce, Sichuan Hot Pot

Martin is in Guangdong Province where he visits a knife factory and a black bean factory. Then it's off to explore the regions farms, especially the rice fields and a duck farm. Recipes: Steamed Fish Fillet with Black Bean Sauce, Grandma Yan's Claypot

In Shunde, "The Land of Chefs," Martin visits Chef Tan and his environmentally-friendly fish farm. Then it's a cook-off with six award-winning Cantonese chefs each preparing his or her favorite seafood dish. Recipes: Chefs Fish Basket, Seafood Trio in a Treasure Chest with guest Chef Jennifer Cox

Noodles, noodles, and more noodles are flying around as Martin watches a noodle making performance before dining on some classic Shanxi noodle dishes. Then it's the Snack Forest - a street food paradise where Martin eats silk worms cooked for him on-the-spot and tries even more varieties of noodles. Recipes: Dueling Noodle Basket, Saucy Lamb Sui Mai

Martin takes a boat ride through an ancient "water village" and then walks its narrow streets stopping to lunch with an old friend. Later he visits a local bean paste factory and dines at the edge of one of the canals. Recipes: Water Village Crab, Red Cooked Pork

At his primary school reunion, Martin encounters a group of Americans, one of whom had a relative who taught at the school eighty years ago. Then he and his classmates revisit the neighborhood, lunching at a modest spot and having dinner at one of the best Cantonese restaurants. Recipes: Sweet Char Su Pork with Cucumbers, Seafood Over the Cloud

In Suhe, in Southwestern China, Martin visits the Naxi people. There he savors the traditional food of this ethnic minority group and takes in the spectacular scenery under Jade Dragon Snow Mountain. Recipes: Braised Wild Mushrooms, Red and Gold Fried Rice

Martin takes us to Feng Du, an entire city that has been moved across the famous river. Then it's on to the scenic Lesser Gorges and finally a visit to the galley of a river cruise ship. Recipes: River Valley Pork, Black Vinegar Fish

Martin starts at the Great Wall of China and then feasts in a traditional Mongolian yurt, located in the heart of Beijing. Then it's classic Peking Duck followed by a visit to a modern, upscale restaurant featuring the best Chinese cuisine. Recipes: New Beijing Lamb with Two Dipping Sauces, Lucky Duck with Daikon Salad

A vinegar factory is Martin's first stop. Then it's off to Guild Hall Restaurant to cook and eat vinegar inspired food. Next, Martin visits an historic distillery and helps unearth a trove of 50-year old grain alcohol. Recipes: Yin & Yang Ribs, Wine Poached Chicken with Sweet and Sour Candied Nuts

In Guangzhou, Martin visits Bai Yuen Mountain and drops by a restaurant at the foot of the mountain that makes the freshest traditional rice noodles as well as an amazing assortment of rice noodle dishes. Afterwards he visits the fish market to explore the variety of seafood the Cantonese crave. Recipes: Crispy Tofu Chow Fun, Honey Salmon

Martin heads to Yunnan Province, where the Dai people of Dali live at a pace that reflects their centuries-old traditions in a picture postcard setting. The magnificent three pagodas of Dali have stood for over a thousand years, and the traditional food is a delight. Recipes: Mushroom Medley Soup, Martin Christo

In the town of Long Jian, Martin sees a traditional Spring Festival parade that is held for the first time in 60 years. He visits the garden of a venerable Feng Shui master, walks through a classic southern Chinese private garden turned into a park and samples milk custard with some young friends. Recipes: Wok Braised Jumbo Shrimp, Golden Comfort Soup

In Beijing, Martin explores the ancient crafts of embroidery, jade carving and carpet making. Next he visits the city's famous antiques street where he meets a water color artist and a master calligrapher. Recipes: Imperial Sweet & Sour Fish, Pan Seared Steak Rolls

In Chongqing, Martin visits the bustling food market that features a variety of Sichuan spices, vegetables, meats and fish. At night, he crosses the Yangtze River to the South Bank, where the nightlife is exciting and the food out of this world. Recipes: Fortune Meatball Noodle Soup, Forest Garden Stir Fry