eric: he s the devil. look at him. i took a walk through this beautiful world felt the cool rain on my shoulder found 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 sha la la la la la la anthony: it s the spicy, sensualist heartland of all the things i love about china. the collision between very, very old and very new. an exploding middle class. a lot of history. and food that can burn you down to a charred, smoking little stump. sichuan province, located in the southwest of china. over a thousand miles from beijing. a region so fertile and lush that it s been referred to as china s breadbasket. and its capitol, chengdu. despite its ever-growing skyline, it hasn t lost its deep culinary roots and traditions. man: heart. anthony: and i figured if i m going back to sichuan i should bring a friend. someone unused to the, how shall i say, level of heat commonly found in the
China has been captivated by a delicious new Malatang dish that threatens to rival the traditional favourite from Sichuan, while making its creator famous.
Mexico native Yamilette Cano is an entrepreneur and former ballerina living in Hong Kong. She shares where she goes for tacos, salsa and mescal, and her Japanese food and dim sum picks.