Stay updated with breaking news from Banquet version. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
maybe because he is so nice. are you high, man? you look tired. i am. he could tear his toenails out and find something polite to say about you. if you look closely and i do, his discomfort can be exquisite. look at it. it is the spicy heartland of all of the things i love about china. the collision video between very old and very new, the exploding middle-class a lot of history and food that can burn you down to a charred smoking stump. szechuan province located in the southwest of china, over 1000 miles from beijing. a region so fertile and lush that it s been referred to as chinese breadbasket. and it s capital, chengdu, despite its ever-growing skyline, it hasn t lost its deep culinary roots and traditions. and i figured, if i m going back to szechuan, i should bring a friend, somebody unused to the level of heat uncommonly found in the food here. someone who has never been to china before and is unused to its ways. i am talking of course about sheth ....
I mean correct me if i m wrong. when you keep the refinement and the soul of the food in the process. you get amazing food. wow, beautiful. this is an amazing this. i especially requested this fish, one of his specialties. so, it is see cucumber, off of the northeastern coast. that is a very expensive rare find and ingredient. but it is done with a typical szechuan sour and hot dressing. like on the street, you would get these seasonings with slippery sweet potato noodles. this is a banquet version. yeah. this is going to be a challenge for me. ....
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. ....
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 delicacy, makes no sense in terms of western gastronomy at all because in the west there s just no concept of eating something for ....
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. eric: this is going to be a challenge for me. i m still battling with my, uh, ....