Why is Chinese food so seldom considered “haute cuisine?” Supermarket shelves are stacked with dozens of award-winning extra virgin olive oils, so where are the high-end, artisanal Chinese sauces? A new Chinese slow food movement—driven by next-gen foodies—is celebrating quality ingredients and traditional techniques, as young entrepreneurs are producing their own premium soy sauce, hoisin sauce, and chili crisp. Join the world’s top artisanal soy sauce maker in Taiwan, a Hong Kong-born New York restaurateur, and a Shanghai-based food entrepreneur as they explore the rise of a new back-to-roots movement in Chinese cuisine.