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♪ ♪ ♪ what are our expectations? which of the things we desire are within reach? if not now, when? and will there be some left for me? ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found some something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la ♪ ♪ sha la la la la ♪ ♪ sha la la la la ♪ ♪ sha la la la la ♪ china's younger generation is driving a growth in consumption. >> this is where the real power is -- china. >> if you live in manhattan like i do and you think...

Sichuan dry-frying is a cooking method that takes advantage of high heat and quick moves. The result is a blistered dish that's loaded with texture and flavor.

‘Wok hei’, or ‘breath of the wok’, is a distinct element of Cantonese food culture, and – much like martial arts – mastering it requires years of practice and dedication.

Luminaries such as JULES cast Academy Award®-winner Ben Kingsley, Tony Award-Winner Harriet Sansom Harris, Succession star Zoe Winters, and Jade Quon and special guests Karen Allen (“Raiders of the Lost Ark”), Academy Award®-winning producer David Dinerstein (“Summer of Soul”), and more.

>> maybe the number one thing that the seriously food-crazed traveler coming back from shanghai will tell you to eat other than the soup dumplings, of course? zeran paigu. or simply, cumin ribs. ♪ it takes two cooks working at once to make this dish. one deep fries the ribs in hot oil until just right. another toasts the ginger, cumin, and other spices in a wok. and then in go the ribs. and if you are a devotee of what's called wok-hei, you sit as close to the kitchen as possible to capture that elusive, fast-dissipating breath flavor of the wok itself. toss them around, coating those bones ...