Feast your eyes on Season 3 of ‘A Bite of China’

World Today

Documentary series “A Bite of China” is close to many food lovers’ hearts, but the programs feature more than food.

CGTN’s Ding Siyue has more.

After getting six minutes of screen time on the third season of “A Bite of China,” the Zhangqiu iron wok became an online sensation. All 2,000 woks, handmade in Shandong province, stocked in an online store sold out within an hour of the show’s airing.

The sales volume increased 6,000 times from last year, with the supply falling far short of demand. It’s just one example of the success many featured on the season have tasted.

The production team of the third season traveled to over 20 provinces in China and filmed 400 types of food. There are eight episodes in total.

“One quote from a person we interviewed in the show touched us a lot,” according to General Director Liu Yanhong. “He said ‘love is the best condiment’. Our team produced this new season out of the love of the ‘Bite of China’ brand, and the love of our audience.”

Reviews so far have been mixed. Some viewers complain the third season focuses too much on the stories rather than the food itself. Others, of course, are still gobbling it all up.

“I prefer the first season,” one viewer said. “I like watching the process of making a dish. But I think there are more ‘designed’ plots in the third season, like find the origin of the food. It’s not realistic enough.”

Liu says the show team wants to introduce more about the culture and history of food based on the delicious dishes. She says some audience members may not like these changes, but the innovation is important.

Cuisine has always been an important part of Chinese culture. A Bite of China focuses not only on the delicious food in China, but also the culture and civilization behind it. Despite mixed reviews, the popularity of the documentary’s third season reflects the Chinese people’s love of food.

Corinna Shen discusses the history and types of Chinese food

To learn more about the history behind – and variations of – Chinese cuisine, CGTN’s Elaine Reyes spoke with Corinna Shen, an Asian-American entrepreneur and owner of the Seven Seas Restaurant in Rockville, Maryland.