Ken and Ching travel deep into southwest China, to Chengdu, capital of Sichuan, one of the culinary heartlands of the country. Here they explore the complex and almost addictive spices that set Sichuan food apart and make it the most memorable of all Chinese cuisines. They get to grips with the dramatic modernization that has made Chengdu the fastest changing city in China, and in a desire to get under the skin of the city, explore the back streets in search of the most authentic dishes and traditional snacks; and in homes and restaurants, banish the gloomy Sichuan climate with some hot and fiery cooking.

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