From Pakistan's gulab jamun and the squirrel-shaped mandarin fish of Suzhou, to Macao's baked apples, "Sweet Collisions," the fifth episode of the documentary "Sweet Planet," focuses on the complexities and nuances achieved by the interplay of sweet, sour and spicy flavors. In gulab jamun, a sophisticated balance and layered sensation of sweet, spicy and aromatic elements is created through the combination of sugar, cardamom and rose water. Squirrel-shaped mandarin fish represents a collision between the savory taste of the fish and a sweet and sour sauce. And at a family-run restaurant in Macao, the addition of sugar, cinnamon and port wine enhances the enjoyment of its slightly sour baked apples. "Sweet Collisions" reveals how seemingly incompatible flavors can in fact create a unique and extremely rich culinary experience.

For a taste of something sweet, check out "Sweet Planet" coproduced by CGTN and Insight TV, which premiered on March 29.