Luke Nguyen reaches the fabled town of Lijiang in China’s Yunnan Province, where the nightlife reigns and a Naxi "aunty" teaches Luke how to cook a local specialty. In Lijiang’s labyrinthine backstreets, Luke cooks a Chinese classic – thousand-layer pork. He gains insight into the long history of Naxi culture at the Black Dragon pool, and is taught by "aunty" how to make Baba (wheat-based flatbread) the traditional way. Amid curious marketplace spectators, Luke catches a fish with his bare-hands and puts his skills to the test, cooking local-style barbecued carp for the first time.
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