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