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 Bobby Chinn lands in Beijing, capital of China, and adds his fusion touch to making a classic breakfast dish - Tofu Nao.
He journeys to the Great Wall of China for some essential sightseeing, before trying out another signature dish of Beijing - Peking Duck.
Bobby also visits the historic Forbidden City and Tiananmen Square, and puts his cooking skills to the test, when he attempts Zha Jiang Mian.
He ends his trip at the Red Capital Club, a famous watering hole frequented by former Chinese leaders.
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