The Culinary Institute of America

China’s last emperor abdicated in 1912, but one can still eat like an emperor in Beijing, capital of the People’s Republic. With his guide K. F. Seetoh, we visit a 250-year-old restaurant whose founders had the rare privilege of delivering meals to the Forbidden City. For recipes and more videos visit www.ciaprochef.com/WCA6

China’s last emperor abdicated in 1912, but one can still eat like an emperor in Beijing, capital of the People’s Republic. With his guide K. F. Seetoh, we visit a 250-year-old restaurant whose founders had the rare privilege of delivering meals to the Forbidden City. For recipes and more videos visit www.ciaprochef.com/WCA6

From the world-renowned Peking duck, with its crackling skin, to the simple pleasures of silken tofu made by hand, Beijing offers culinary travelers a trail of adventures.

For recipes, visit www.ciaprochef.com/WCA6

From the world-renowned Peking duck, with its crackling skin, to the simple pleasures of silken tofu made by hand, Beijing offers culinary travelers a trail of adventures.

For recipes, visit www.ciaprochef.com/WCA6

Yu Bo’s restaurant is a triumph of imagination and skill. Chef Yo Bo and his assistants demonstrate some of the creative dishes he serves at his world renowned restaurant.

For recipes and more videos visit www.ciaprochef.com/WCA6

Yu Bo’s restaurant is a triumph of imagination and skill. Chef Yo Bo and his assistants demonstrate some of the creative dishes he serves at his world renowned restaurant.

For recipes and more videos visit www.ciaprochef.com/WCA6

No visit to the Sichuan region would be complete without experiencing a formal banquet. Yu Bo is one of China’s most talented culinarians. He serves a parade of little dishes—many rich in symbolism and presented in elegant serving pieces—leaving no doubt that the Sichuan table ranks among the world’s most sophisticated.

For recipes, visit www.ciaprochef.com/WCA6

No visit to the Sichuan region would be complete without experiencing a formal banquet. Yu Bo is one of China’s most talented culinarians. He serves a parade of little dishes—many rich in symbolism and presented in elegant serving pieces—leaving no doubt that the Sichuan table ranks among the world’s most sophisticated.

For recipes, visit www.ciaprochef.com/WCA6

One of the most popular dining rituals of Sichuan, the hot pot, is a meal that brings friends together for hours of relaxed chatting, sipping and dipping. In this lively atmosphere, diners enjoy a number of flavors and textures by adding beef tripe, mutton, shrimp and fish balls, lettuce and lotus roots, and tofu skins to their bubbling hot pot.

For recipes, visit www.ciaprochef.com/WCA6

One of the most popular dining rituals of Sichuan, the hot pot, is a meal that brings friends together for hours of relaxed chatting, sipping and dipping. In this lively atmosphere, diners enjoy a number of flavors and textures by adding beef tripe, mutton, shrimp and fish balls, lettuce and lotus roots, and tofu skins to their bubbling hot pot.

For recipes, visit www.ciaprochef.com/WCA6