Chef Cushing discovers that a huge part of North America has more in common with the weather and agriculture of the northeastern area of China than with Canton or Sichuan, but the cuisine is hard to find.  But as Christine has learned, immigration is everything when it comes to portable cuisines.  And, as China is so large and the northeast so remote, it turns out that even the Cantonese might not know Northeastern (or Dongbei) cuisine.  So what is Northeastern cuisine and what makes it so distinctly different?

pt. 1. Dongbei Cuisine: Northeastern: Confucius Was a Foodie! -- pt. 2. Cultural Influence; Northeastern: Confucius Was a Foodie! -- pt. 3. Masterchef Qu; Northeastern: Confucius Was a Foodie! -- pt. 4. Chinese Medicine; The Unfamiliar: Northeastern: Confucius Was a Foodie! -- pt. 5. The Migration of People; The Migration of Cuisine -- pt. 6. Everything is Connected; The Body as an Ecosystem: Northeastern: Confucius Was a Foodie! -- pt. 7. The Three Methods to Learning: Northeastern: Confucius Was a Foodie! -- pt. 8. Types of Woks: Northeastern: Confucius Was a Foodie! -- pt. 9. Non Stick Woks: Northeastern: Confucius Was a Foodie!.