>> 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 delicacy, makes no sense in terms of western gastronomy at all because in the west there's just no concept of eating something for the pleasure of its texture. >> anthony: mm. delicious. really good. >> fuchsia: mm. >> anthony: so, you're, sort of, single-handedly making the beautiful argument that people should go against their natural instincts in the west and open up to what is, really, an entirely new spectrum of initially difficult and extremely nuanced flavors. >> fuchsia: i just -- i think chinese is the world's most underrated cuisine because everyone loves chinese food, but until recently people, you know, mainly in the west, thought of chinese food as being something very familiar and good to eat but cheap and, like, you know, a bit junky, honestly. and, um, i think that now people can see that it has so much more to offer. it's got everything from the most elevated banquet food, imperial cooking, hearty peasant food, street food, buddhist vegetarian cooking, muslim cooking, ethnic minorities with their own styles, and, so, it's really what you can call a gastronomic culture.