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 there s one of them called strange flavor. eric: strange flavor. anthony: yeah. because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken a
because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken and pork stock, a raft of chopped meat floats on top to clarify the broth. a small bundle of impossibly thin hand-cut noodles made with duck egg yolks, a western sichuan specialty. [ chef speaking chinese ] fuchsia: okay. [ chef speaking chinese ] fuchsia: okay. so he s saying, um, first have a smell of this and then a taste of the broth. anthony: oh, that s beautiful. fuchsia: and just gently press the noodles and then lift them up and eat them. eric: yeah, very refined.
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 there s one of them called strange flavor. eric: strange flavor. anthony: yeah. because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken and pork stock, a raft of ch
it s about fu haowei complex, layered flavors like french sauces. eric: yes. fuchsia: and there s one of them called guawei strange flavor. eric: strange flavor. anthony: yeah. because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken and pork stock, a raft of chopped meat floats on top to clarify the broth. a small bundle of impossibly thin hand-cut noodles made with duck egg yolks, a western sichuan specialty. [ chef speaking chinese ] fuchsia: okay. [ chef speaking chinese ] fuchsia: okay. so he s saying, um, first have a smell of this and then a taste of the broth. anthony: oh, that s beautiful. fuchsia: and just gently
fuchsia: and there s one of them called strange flavor. eric: strange flavor. anthony: yeah. because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken and pork stock, a raft of chopped meat floats on top to clarify the broth. a small bundle of impossibly thin hand-cut noodles made with duck egg yolks, a western sichuan specialty. [ chef speaking chinese ] fuchsia: okay. [ chef speaking chinese ] fuchsia: okay. so he s saying, um, first have a smell of this and then a taste of the broth. anthony: oh, that s beautiful. fuchsia: and just gently press the noodles and then lift them up and eat them. eric: yeah, very refined.