Cookery Shows & Food Content

Cookery and food content production in China taps one of the richest food cultures on screen. The eight regional cuisines (八大菜系) anchor Cantonese dim sum and roast duck in Guangzhou, Sichuanese ma la hotpot in Chengdu, Huaiyang refinement in Jiangsu, Lu cuisine's imperial roots in Shandong, and the fiery xiang of Hunan.

We stage cookery shows, recipe series and food brand films in studio kitchens across Beijing and Shanghai. We also shoot in working kitchens inside Peking duck institutions like Quanjude and Da Dong, Sichuan hotpot landmarks like Haidilao and Shu Da Xia, Shanghai xiaolongbao masters at Din Tai Fung and Jia Jia Tang Bao, and the humble dai pai dongs of Hong Kong. Our food-savvy crews also work the wet markets and street-food lanes, from Chengdu's spice stalls and Xi'an's roujiamo counters to Shanghai's jianbing carts and Guangzhou's cha siu windows. This way each story stays tied to the exact place it comes from.

Productions arrive at kitchen studios fitted with overhead rigs, macro and probe-lens experts, and the food-friendly lighting that makes plating, steam and wok-hei pour shots read on camera. Our team lines up pro food stylists, books on-camera chef appearances across China's Michelin and Black Pearl Diamond network, and runs market filming at Beijing's Sanyuanli, Shanghai's Tongchuan Road Aquatic Market and Chengdu's Yulin produce stalls.

On the ground, the detail gets specific. We manage NRTA script and content approval where broadcast cookery formats need it, handle 17% VAT and provincial film bureau permits, and plan around Chinese New Year and Golden Week kitchen shutdowns. Post-production then tunes appetising grading and platform-ready cuts for state broadcast, Bilibili long-form, and the short recipe formats that rule Douyin, Xiaohongshu and Kuaishou.