the story of much of french cooking. i mean, correct me if i'm wrong. >> eric: no, for sure. but we -- when you can achieve refinement and you keep the soul food in the process you don't have only pretty food, you have amazing food. >> fuchsia: ah! >> anthony: wow, beautiful. >> fuchsia: this is a really amazing dish. i specially requested this dish, which is one of his specialties. so it's sea cucumber from -- off the northeastern coast. so that's a very expensive, rarified banquet ingredient. but it's done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you'd get just these seasonings with slippery sweet potato noodles and a load of offal. >> anthony: right. >> fuchsia: this is a banquet version. >> eric: ah. >> fuchsia: yeah.