Cantonese style stir-fried radish cake with XO sauce, made by Sou Chef Chen from The Horizon of Shangri-La's Kerry Center Hotel.
Autumn, hairy crab season. Crab aficionados have a chance to enjoy a wonderful crab feast during the cool season at the Crowne Plaza Hotel Sun Palace Beijing.
Chef Tony Wang of Holiday Inn demonstrates how he prepares lotus roots with shrimp paste.
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