Bilbao to Beijing

Eneko Atxa is transporting the authentic flavors of his three-star Michelin restaurant in Spain to the Chinese capital - lock, stock and barrel. Li Yingxue reports.

Chef Eneko Atxa is carefully placing two petals on the fried pork to add the finishing touch to the plating, as his fellow chefs busy themselves with other preparations.

One chef is squeezing a herb sauce onto the blank plates before another paints the sauce with a knife. Two other chefs are taking over the work of placing the pork and drizzling it with meat broth.