It’s all about China this week… first, Rick tracks down some of the traditional dishes, discovering hot pots, donkey meat and Sichuan peppercorns, before meeting his doppelgänger, a chef bringing Mexican food back to his homeland. Then Chicago’s Chinese food ambassador - chef Tony Hu - stops by the test kitchen for a Green Bean Challenge. Want something other than a Chinese Beer with your stir-fry? May we suggest a dry riesling? Rob Hultman, from Heritage Wine Sellers, shares a few varieties to pair with Chinese food. Steve is off to Vancouver, BC to check out Dim Sum in North America’s fastest growing Chinese community. And a Final Bite with a treat found in most Chinatowns in America, the pork fat cookie.