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. >> eric: this is going to be a challenge for me. i'm still battling with my, uh, skills. >> fuchsia: i would hold your bowl a little closer like this, and then it's easier. >> eric: ah! thank you. >> fuchsia: less room for disaster. >> eric: you could have told me that before, tony. >> anthony: ah, i was having so much fun. [ fuchsia and eric laugh ] >> anthony: so that resistance, that boing, that rubberiness, actually, elasticity, it's kind of the last frontier for western palates. >> eric: the gelatinous? >> anthony: the -- and cartilaginous, you know? where there's actual, like, crunch. >> fuchsia: this dish, this