Award-winning chef Su Qisheng creates a dish shaped like a resting panda with bamboo shoots from Sichuan, black truffles and rushan (or milk fan) cheese from Yunnan.[Photo provided to China Daily]

With Wang and his team looking for new ideas to attract more viewers, last year's production made them realize that a combined production of filming travels and interviews may help effectively visualize China's traditional culture and its impact on future generations.

After shooting the documentary in more than 10 Chinese cities in the provinces of Shaanxi, Gansu and Yunnan as well as the Tibet autonomous region, Liu and the crew traveled to George Town in Malaysia to attend a literature festival, and followed artist Xu Bing to Jakarta in Indonesia to document his first solo exhibition in Southeast Asia.

The entire filming period lasted 65 days, giving Wang and his crew members new insights into some aspects of China's centuries-old culture. Viewers are able to have a deeper understanding of martial arts, landscape paintings, 24 solar terms, architecture and garden design through the series.