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vision behind the food and doing the work in the kitchen. anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with chinese stem lettuce. anthony: and you suggest starting with the eric: lily buds? fuchsia: yeah. i would start with the lily buds because they re nice and wild, yeah. eric: it s a nice texture. fuchsia: yeah. try one of these. anthony: that s those mushrooms are amazing. fuchsia: yeah. i love these cashews. anthony: also prawns served cold with handmade noodles dressed with natural vegetable extracts. fuchsia: so you ve probably been having all kinds of amazing sichuanese flavors, because sichuan, it s not just about chili and sichuan pepper. it s about complex, layered flavors like french sauces. eric: yes. fuchsia: and t

Anthony bourdainSichuan foodLily budsRose petalsChili oilBeef shankStem lettuceTea treeChef eric ripertVegetable extracts