Browse more photos from Chef Ming Tsai’s dining journey through Beijing and beyond. Read the full article, Chef Ming Tsai: A Three-Generational Eating Adventure, from our October 2012 issue.
Shopping at Bowrington Market, Hong Kong
Delicate lattice pot stickers at Made in China, Hyatt Hotel, Beijing
Ducks roasting in the cherry wood-fired oven at Li Qun.
A plate of Peking duck—carved with skin intact—at Li Qun.
Wonton soup and crispy noodles at Soho Noodle Shop: authentic, cheap, delicious.
Ordering dim sum at Jumbo Kingdom in Hong Kong.
The menu at Jumbo Kingdom.
Serving noodles at Jumbo Kingdom in Hong Kong.
Niu Ge sells over 50 types of dumplings, and a remarkable beef noodle soup.
Abalone on Crispy Taro at Yan Toh Heen.
Mushroom and String Bean Dumpling Stuffed with Crab.
Stuffed crab shell—one of many superb dishes at Michelin-starred Yan Toh Heen.
Each crisp, stuffed crab shell contains three crabs’ worth of meat.
A boat ride on Kowloon Bay, north of Hong Kong.
Three generations on the Great Wall.