Roasted slowly over a charcoal fire, the fragrance of bamboo infuses every grain of rice. In a wooden stilt house nestled deep within the Longji Terraced Fields in Guangxi, CGTN host Julian Waghann and Filipina singer Eliza Arce tried their hand at making the region's most beloved bamboo rice. Cut at dawn, fresh bamboo is stuffed with glutinous rice and cured pork, then rotated over a charcoal fire until the bamboo skin blackens and steam begins to hiss. The bamboo is split open while still hot, revealing rice wrapped in a delicate inner membrane, releasing a heady aroma of smoky pork and fresh bamboo.