To the Chinese, "food is heaven," and the cultivation, preparation, and eating of food are predominant in every aspect of Chinese life and culture. Art, philosophy, religion, and even medicine are inextricably linked with food traditions and customs. In A Taste of China producer and co-author Sue Yung Li explores, from a Chinese perspective, the relationship between Chinese cuisine and culture. Four half-hour films were beautifully shot on location in the northern plains of Shandong, the mountain basin of Sichuan, and the water country of the Yangzi River Delta. Part I: Masters of the Wok, captures the behind-the-scenes drama as master chefs prepare a 28-course banquet; a highlight is the making, or pulling, of "dragon whiskers" noodles. Part II: Food for Body and Spirit explores the Tao of cooking and eating with visits to an herbal medicine restaurant as well as a Buddhist monastery. Part III: The Family Table contrasts the lives of two Chinese families-a four-generation family in a rural Sichuan village, and a single-child family in urban Hangszhou-through the rituals of their daily meals. Part IV: Water Farmers follows farmers in the Yangzi River Delta, where harmony between people and environment still thrives.