unguarded fix by following me on facebook and twitter. we'll see you right back in our regular spot next friday night on "unguarded." where the end of the game is just the start of the story. good night. ♪ ♪ ♪ ♪ >> what are our expectations? ♪ which of the things we desire are within reach.

if not now, when? and will there be some left for me? ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found some something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la ♪ sha, la, la, la, la, la

♪ sha, la, la, la, la china's younger generation is driving a growth in consumption. >> this is where the real power is -- china. ♪ if you live in manhattan like i do and you think you live in the center of the world, this place, shanghai, will confront you with a very different reality. turn down a side street. it's an ancient culture. the century's old mix of culinary traditions, smells, flavors. a block away, this, an ultra modern clanging cash register, levels of wealth, luxury, the sheer volume of things and services unimaginable by the greediest, most bourgeois of

capitalists imperialists. the city is split by the river, a tributary of the yang city into the older city which features the newer built up section. the one thing i know for sure about china is i will never know china. it's too big, too old, too diverse, too deep. there's simply not enough time. that's for me the joy of china, facing a learning curve that impossibly steep. the certain knowledge that even if i dedicated my life to learning about china, i'd die mostly ignorant. that's exciting. it's too much, and it's changing so fast. ♪ china has a population of around 1.3 billion people and a number of them joining the explosive middle class demanding their share of all the good stuff, the

infrastructure, the clothes, cars, gas, fuel, it's the engine that might well drive the whole world. >> you like chinese food? >> very much, yes. >> okay. what do you want? >> some good dumplings. professor xa lin is an economist and current dean of the college of economics and management. like so many people you meet here, he's chinese but was educated in american universities and has taught at yale, duke and arizona state. >> so you forgive me, economics are not my area of expertise. i wallow in ignorance, but china looks different every time i come. it's changing so, so, so quickly. how did that happen? >> china enjoy this long period of peace.

no serious enemy. no major wars. >> right. >> so the manufacturing industry really took off. internally, it's reform and open-door policy. every country willing to trade with china. >> there's certainly no doubt that at this point we, our destinies are inextricably bound up, we are hopelessly -- our economies are hopelessly intermingled. if one fails, the effect would be disastrous. >> global impact. >> to say the least. >> it's certainly -- [ speaking in chinese ] >> this is what i was waiting for. literally, small, steaming basket buns, but i translate them in my head to pillows of happiness that will scald your tongue and throat if you don't know what you're doing. look, there are a lot of reasons to come to china and to shanghai

in particular, but these babies, done right, these things alone are worth the trip. ground pork and shrimp, folded exactly and always 20 times inside freshly made, individually rolled out dough. as they're steamed, the delicious, delicious fat renders into the soup of the gods, which, then, if you're not careful causes maxillofacial damage as it changes your life for good. >> so good. >> in the china of the future, places like this will be even more packed by chinese, by ex-pats, by visitors looking for the deeply satisfying rush of screamingly hot goodness, the chewy, deeply savory fragrantly and folded perfectly delivery vehicles for pure pleasure. and the allure of shanghai style

pork chop served with the local take on worcestershire sauce. it's irresistible. >> so i really believe that the world is convergent and china will again be privatizing more and more. but the difficulty nowadays it's just the slg is so advanced we don't really need that many people to do things that many people used to do. and with the population, 7 billion people, the world probably doesn't need that many people working anymore. >> right. >> so the question is, what should human beings do, you know? how can you let them not do anything and then still living a good life? >> right. >> i don't know. it's going to be a big issue

that face the withhold world. ♪ >> what is the future? i don't know. but to a very great extent, it's surely being determined here. is there a plan? probably not. only appetites. and increasingly, the means to fulfill those appetites, those dreams and aspirations. who will drive the car that takes us to wherever we are going? they will be young, whoever they are. and not unlike yao minji, a 30-year-old, educated in the u.s. at wellesley. she may be the picture of modern china, but this is her favorite restaurant. china and shanghai in particular might be transforming fast, but this place stays resolutely the same. mrs. shu runs the place, serving

classic home-style zhang shanghai food. there's no menu, no waiting list. and you only get a seat if she likes you. >> a little too much. sorry. >> oh, fantastic. no. very happy. >> we're joined by her friends, an artist and matthew, a restauranteur. >> this is fantastic. how do you eat these? whole? >> i eat them whole, because i really like this. >> that works. oh, they're good. >> yeah. i think they cook it a few seconds. that's the secret. >> tiny little shrimp, deep fried first and quickly tossed in the wok with garlic, ginger, salt and soy. what is classic shanghainese food? what's distinctive about it? this, for instance. it's often black or dark and heavily inflected with oil, soy and sugar.

shanghai has, it has been for some time, a city of immigrants, and the food reflects that genealogy. a combination of people from neighboring provinces known for their liberal use of sugar, soy and another province known for fresh ingredients and intention of preserving the aliveness of its dishes. it's best of both worlds, great sauces, great ingredients. there's braised pork belly in dark and light soy sauce, cinnamon, sugar and anise. a small fish poached first in rice wine salted light soy then fried in ginger, garlic, soy, more soy and sugar until the liquid's reduced to a gorgeous, sticky sauce. duck that's been marinated, blanched, then reheated, smothered in a sauce made from the reduced drippings from the wok with dark salt, soy and

sugar. and this to round things out. a clay pot soup of bean curd and bamboo shoots. >> oh, good flavor. this is a socialist country, supposedly. >> yeah. >> it's a communist country, supposedly. it is, in fact, from all the evidence i've ever seen, the most dynamic capitalist country on earth. what do you think of that? >> i think a lot of my western friends come here thinking china is a past version of north korea or they come here and they're surprised. it's actually not that much. they do seem to be promoting the free market even more with the free trade boom, just establishing shanghai. so it's amazing. >> from what i see everywhere i go, the world is becoming more chinese, chinese influence, chinese food.

you build a casino in vegas or a hotel in singapore, you have to consider what the chinese think. is that exciting? >> it's exciting that we finally have an influence that we wouldn't. china is sort of in a spotlight in the center of the stage that we wouldn't have dreamed of, like, say, only a decade ago. >> for me i think, you know, the communist menace that we used to talk about in america, i think the most terrifying scenario is that china becomes a completely free market, non-socialist, non-communist society, because you'd bury us. [ laughter ] [phone rings] hello.

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i love few things more than quoting that impeccable communist deng zhao ping.

to be rich is glorious. allisms are onisms. dig deep, and it's an always about the money. meet tim sei, resident of communist china, a man of impeccable taste, accustomed to the good life. >> take the seawater out. replace with champagne. have it only once, company like it. >> he likes nice things, and he makes donald trump's empire look like the back of pauley d.'s van. >> where are these from? >> france. >> they're in good shape. >> probably kept them happy. flying in jet with seat belt, nice and happy and safe. >> apparently. >> tim is an investor into real estate, telecoms and the newly expanding service industries of the new china. he's also the president of

roosevelt china investments, a very old company with a long history doing business here created by the roosevelt family, maybe you've heard of them. this is his clubhouse, really, the house of roosevelt right in the middle of it all. wine is big here now. the french chateaus more and more they look to china for the price. as the market indicator. he stocked 4,000 labels here. china in general bought 2 billion bottles of red wine last year alone. think about that for a minute. they are now the leading market for red wine in the world. >> pretty amazing here. >> i designed this place in five minutes. i look at this place for like six months. >> uh-huh. >> daytime, nighttime. and finally one morning, i say i want a wine cellar out of this.

>> looks so good. >> thank you. >> hi, guys. >> well, this is nice. >> hi. >> tim has invited me to dinner alongside a few people who have taken full advantage of the booming economy in china, an architect and designer, a real estate developer and coco shu, a party planner. >> do you eat like this all the time? nice wine cellar? >> twice a night. today we're surrounded by southern french wine and northern italian wine. >> mm-hm. >> and you like you can eat in different district of wine country every night. >> isn't this supposed to be communist china? i mean it seems like -- >> anyone communist party, comrades party member? >> no. no. [ laughter ] >> i'm a bit of a red diaper baby.

but what i mean to say is that it just seems that the realm of the possible here is very big. >> absolutely. it's a big stage. >> mm-hm. >> i mean, in new york city or other places in the world, you can see that. a massive project. but that's probably the only one in the whole city. but in shanghai city there's ten going on and there's ten malls coming up in the next year. it's a big world, big city but small village at the end. and i think food is the best weapons on earth to make peace. it's the food. it's the drink. we have better peace on earth. and you probably the united nation ambassador. >> in time. >> and this from south pole. only new zealand has the right to farm them. you can try it, with a little wasabi. if you like. >> a lot of chinese restaurant

in new york -- >> i grew up in the '50s and '60s, and even then, chinese food was an essential part of being a new yorker. if you didn't know how to use chopsticks as a new yorker, you were a terrible new yorker. >> we only ask one thing. do you know how to speak like a brooklyn person? >> it's a tough accent. queens is easier, you know, it's more of a -- i can't, i live right next to it my whole life. >> can you say -- >> but i mean the accent. a brooklyn expression? >> i want to hear. >> not for nothin'. >> what? >> not for -- >> yeah. >> not for nothin'. i could really use a little more wine. >> not for nothin'. >> not for nothing. >> all right.

[ laughter ] >> the shanghai chef, jackie shu prepares a dish of a style that will become more and more in demand among those who can afford it. and more and more people every day can afford it. >> what is it? >> it's tomato and potato. and that's it? >> what else do we have? >> australian wagyu beef, a massively perfectly cooked tomahawk chop coming in the door at $150 per pound, including bones and fat, this is about $1,000 worth of steak, bitches, even if tim wanted to serve great old usa beef, still the finest on earth in my opinion, he can't. china has banned usa beef over concerned about mad cow disease. while they carve, a quick trip behind the bookshelf. >> and now i show you special place. >> wow.

>> so you name your label, the village of wines. i think most of the chances we have it. and so this side is our interesting wines that we keep aging themself. >> this is the house collection. >> that's correct. now i want to show you the membership area. the newest member, anthony bourdain. >> me? >> our roosevelt collection of wines. please, open it. ah. cool. it's good being me. thank you. >> it's good to have you. >> thank you so much. >> close that up, man. wait a minute. >> close it up!

♪ here's the thing. even with the modern china rising out of the ground all around you, even with all the things, the same things you see for sale everywhere where people have money these days, even with all that, there's still this china. shoening road, just south of people's square, it's still happening -- the good, old

stuff, the china you first fell in love with. walk down the street and look in any direction, and there's something to eat. i mean, i don't know what it is immediately, but chances are it's good. we talk about foodies and what the hell does that mean? by current definition, best i can understand it that makes just about every chinese person i ever laid eyes on a foodie which is to say a perfectly reasonable person who enjoys and pays attention to where the good stuff is. look at this. one street, and look, stuffed oysters, grilled over charcoal. snake treats, why, yes. and, yes, it does taste kind of like chicken. there used to be a lot of streets like this, where you could look, shop around and eat

all out in the open, happy, riotous, delicious, torrent of food, but the government as governments do are tightening the screws. old is bad, new is good. not everybody thinks this is a good idea, though. bill wang was born in shanghai and studied here at the university. he began teaching english before he was out of college. he suggested we needed a wonton. and there may be won ton stalls all over shanghai, but bill says this one, this one is the one. so you're an english teacher? >> yes. yes. >> most of the people i meet of chinese background who speak english, they are teachers for british, sometimes australian or new zealand and they have those expressions and that accent.

maybe more and more these days i guess younger generation is sort of that tv accent. is that good or bad? >> i think it's good. you know, tv series, especially american tv series are so popular in china. >> what are the most popular american shows? >> right now, "house of cards." >> "house of cards"? >> yeah. so popular. >> "house of cards"? >> yes. that's really interesting. what do you think the appeal is here? >> you know, in the show, americans talk about presidents. in china there's no way you can talk about those sensitive topics. so many people love that show. it's really, really good. >> wow. that's really a surprise to me. wow. these are huge. >> yes. wonton. >> mm. good. >> is it good?

>> minced pork, bok choy, some ginger, moistened with rice wine, soy, it all gets mixed up nicely and folded into the dough, boiled until just right and sauced with a powerful mix of soy sauce, vinegar, chili sauce, sesame oil and peanut butter, so you have a sweet, salty, acidy, spicy thing going on with every bite. you want this, believe me. you want this bad. in fact, you need it. >> what do your students want to do when they enter the professional field? what's the dream? >> i think this generation, a lot of them are lost. they don't know what to do. if you ask like a university person what is their dream. >> right. >> their dream is to buy an apartment in shanghai, buy a car. you know, that kinds of things. >> aren't there enough jobs for everybody? >> it's becoming more and more competitive. >> right. >> everybody wants the best job. but there's only a very few of them out there.

but i think there's like a huge gap between company and new graduates. company wants experienced workers. >> right. but new graduates also want a good job. >> now. >> yeah, now. they're not ready for it. so they don't want to do some, you know, hard work stuff from scratch. >> right. >> so, that's the problem, i guess. >> it looks to me, china in general, shanghai in particular, is changing very, very fast. >> very, very fast. >> every time i come it's different. in your recent memory, the last ten years, what's the most noticeable change to you? >> food like this is becoming more and more difficult to find. this is handmade. and i think it's real food. it's not very expensive and tastes great. but a lot of food are processed food. and also, of course, it's internet. it has pros and cons. the good part is that you can get information easily. >> right. >> the bad part is that people don't talk to each other.

even like two people go to a restaurant, you know, like a couple. they take pictures and they use their cell phone. they don't talk to each other. >> they're communicating with everybody else in the world but who's at the table. >> they don't enjoy their life, what's the point. >> it didn't happen until you tweeted, as we say. >> oh, my god. domo... arigato? arigato united flies to more destinations than any other airline. namaste. over 5100 daily flights to nearly 60 countries. namaste. plus, over 230 us cities. dessert? pee-can pie. pecan? yeah. okay. in any language, that's...gateway to the world friendly. ♪ i remember when i wouldn't give a little cut a second thought. when i didn't worry about the hepatitis c in my blood.

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things are the way things are

what's clear very quickly here is the way china claims things are the way things are supposed to be as far as permissible social media and accessed information and the way they actually are? two different things. meet thomas yao. hacker turned entrepreneur. he recently received significant start-up money to build what he calls an open-source sharing platform to connect chinese college students with the world. >> when you say hacking, what is -- what do you do when you hack? what's the intent? >> actually, it starts from m.i.t. if you go to the computer science artificial intelligence building, it will show you the definition of hack. it's actually a very positive word, but it became a very negative one. so the word hacker as you describe, they really like programming, they love to share information, just like cooking. you love to share recipes to

your friends who love cooking as well. >> legally, there might be something wrong with it. but morally, is there anything wrong with essentially breaking into an information base? >> yes. >> i'm not doing anything. i'm going to go in, look around, i'm going to see how things work and i'll leave without disturbing anything. would most hackers say that's okay? >> yes. >> in the service of knowledge? >> okay for most the hackers in our communities. i was lucky. i got into a very big hacker community here in shanghai and met a lot of great mentors. >> started in business at 21. >> in factory. >> quite an accomplishment. >> i didn't go to college. >> you didn't go to college? >> i didn't go to college? >> why not? >> most the professors are way behind the development speed of the communities. >> why? your country is so advanced in so many other ways, why in this area >> the problem here in china, we

have a great firewall, and they blocked out important informational websites. if i try it, and a lot of people can't get cutting edge technology, which we don't teach in college at all. so the human resource problem and the problem is getting more and more serious here in china. >> because everyone's going to silicon valley? >> they offer better. >> these are the famous ribs? >> yes. >> maybe the number one thing that the seriously food-craved traveler coming back from shanghai will tell you to eat other than the soup doublinindoublings, of cou. ribs. it takes two cooks working at once to make this dish. one deep fries the ribs in hot

oil until just right. another toasts the ginger, cumin and other spices in a wok. and then in go the ribs. and if you are a devotee of what's called wok-ee, you sit as close to the kitchen as possible to capture that illusive fast dissipating breath of flavor of the wok itself, toss it around, coating those bones with all that good stuff, then serve. and because we like it to burn, thomas orders a spicy chicken dish. it means energy, life force or breath. and that's what you're looking for. the vestigal flavor, the essence of a very old, carefully seasoned cooking vessel.

♪ oddly enough, thomas tells me there's no mandarin or at least shanghaines eche word for wok, it's simply called a cooking pot, to which i say, i really do know nothing about this country. fantastic, wow. >> not too good. but it's not bad. >> to me, and i've eaten a lot of food. this is spicy, fresh, great, vibrant. >> i will take you -- i want to take you somewhere better. >> so are you a foodie? >> yeah. i eat a lot. >> were you born here? you're from shanghai? >> yeah. i was born and raised in shanghai. >> at least in modern times, it's hard to imagine that anyplace has changed as profoundly and is changing as

quickly as it is changing here. >> we're proud. we feel proud. our quality of life is improving really, really fast. >> in a poll, 85% of chinese who were asked the question, do you feel that your life will be better next year, 85% said yes. it will be better next year. that's an extraordinary -- >> number. >> -- number. i don't know a lot of other countries that would say that. >> yeah. >> that looks great. famous chicken. >> chicken. >> mm. so good. >> not bad. >> you know, i'm finding this food really, really delicious. you're just saying it's so-so? >> it's okay. [ laughter ] >> wow. finally get in shape.

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shanghai is one of the biggest cities in the world right now. a global financial center and transportation hub and the world's busiest port. you can smell the money. but maybe the real story is the newly emerging participants in

global capitalism, the middle class, the working class who also want flat screen tvs and cars and vacations and the promise of better for their kids. take this couple. typical working class chinese. from the workers paradise, a bus driver and his bride-to-be. today is their wedding day, and custom must be observed. when it comes to weddings, the chinese have always gone big. and these days, bigger still. lots of food. lots of booze, lots of people, getting crazy. which is why thomas and i have become wedding crashers. the constellation bar for a pre-wedding drink. the classic chinese cocktail, the moscow mule. okay, maybe not chinese. >> these are good. >> yeah. this is the reason i love this

place. >> hmm. are you married? >> oh, no. >> not yet. >> i'm not a big fan of marriage. >> you've been to weddings, yes? >> yes. >> have you ever crashed a wedding before? >> no. >> it's going to be a little weird. i mean, we don't know anybody there. i hope the food's good at this thing. probably have a lot of drinks. >> it could be really crazy. >> oh, really? >> yeah. >> uh-oh. >> they drink a lot. >> really? so, ready to crash a wedding? >> yeah. let's do it. >> all right. >> cheers. ♪

>> hmm. we have to cross the road here. >> yeah. >> the chinese wedding is not cheap. you need a banquet room. in this case, the family's rented out this place, the historic park hotel shanghai. chinese weddings, generally speaking, mean the presence of a number of formalities. first, meet the bride and groom upon entering. red envelope also known as the hung bow. like in "good fellas" it's a little something for the bride and groom. help them get started in their new life. >> thank you. >> awesome. >> okay. table setting. often with some must-haves present, booze, whiskey, smokes for the guests.

>> this is like a traditional chinese wedding. they will rent a hotel. >> oh, i do. i do this every week. i go from hotel to hotel and i crash weddings. >> okay. >> roast duck. that i will have, of course, and some beef fry with garlic sauce. kona crab shelled and then sauteed before being stuffed back into the crab. steamed turbot with scallions. >> the wedding in china will have this kind of meal for whole two days. whole weekend. >> i'm telling you, we should do this every week. i'll come back. i'm going to move to shanghai and you and me twice a week we'll just go to weddings. [ laughter ]

[ speaking a foreign language ] [ applause ] [ speaking a foreign language ] >> you may kiss your bride. [ applause ] [ laughter ] >> and there is, of course, drinking. much drinking. >> she wants to share with you.

>> it begins. >> when i first came to china was for business, and one after the other, everyone at their table came up and said, ah, mr. bourdain, i would like to do a drink with you. and then all of them. i didn't know how to politely say no. i can't, i can't. i just kept doing it and doing it. super. i ended up going to like karaoke. i ended up singing billy idol songs, i think i sang "white wedding." ♪ she's making it a personal mission to get me seriously drunk. i just wonder how you got out of that. when i sat down and looked around the table i tried to figure out who at this table was

going to try really hard to get me drunk, i wouldn't have guessed it would be her. >> drink white wine all day long. i can drink a lot but i just don't like the taste of it. >> look, we have to get this straight. that is not wine. that's like grain alcohol. that's what we call liquor. okay. so we're clear on that. >> now this is a small wedding by most standards. about 100 guests. but just booking the room took two years. a toast followed by many more toasts, to the bride, to the groom, to happiness, to prosperity.

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♪

♪ there is a place. there is always a place where something delicious is waiting just for new in a bowl. down a street, down an alley, there's a place like this one, where locals will tell you where the good stuff lives. they call this stuff long-leg noodles, because they say the woman who runs it is tall. noodles for me are a solitary pleasure, between me and my bowl. finley and her husband understand this, i think. now this is a deceptively good business, what used to be a

typical low cost working class stall has in fact blown up along with the rest of the economy. rich kids and tv guys like me want to eat here, and they do. how do you make a bowl of perfect happiness? cooked noodles in boiling water liberally flavored with chilies and lard. immerse your cooked noddles in a soy inflecked bath of deeply sinister bok choy, simmering, simmering, and garnish with slowly cooked, heavily reduced almost candied pork. then suck those noodles, loudly, and enjoy.

where are we going? who will drive us there? what will it be like when we get there? i think it will look like this. ♪ ♪ ♪

. isis militants brutally murder a british hostage and threaten an american. we'll get reaction from london. hazardous materials crews work to sanitize that apartment where the first diagnosed ebola patient in the u.s. stayed. prosecutors are looking at possible criminal charges against him. plus, talks between hong kong protesters and officials fall apart before they could even begin. we'll have a live report on the violence that has rocked the peaceful protests. and hello and welcome to our viewers in the u.s. and around the world i'm natalie allen at cnn center.