Chef Christine Cushing tastes the worst and the best Cantonese; food that makes her question what she has previously considered ‘Cantonese’.  She learns dim sum-making in New York’s oldest parlor, has a Cantonese breakfast in California’s San Gabriel Valley and discovers that real Cantonese is a living example of the Confucian principle that food must always be fresh, seasonal and local. A principle that today’s foodies believe is modern is actually from the precepts of a 2,500 year old philosopher!