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Really, like, the creative vision behind the food and doing the work in the kitchen. >> anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with chinese stem lettuce. >> anthony: and you suggest starting with the -- >> eric: lily buds? >> fuchsia: yeah. i would start with the lily buds because they're nice and wild, yeah. >> eric: it's a nice texture. >> fuchsia: yeah. try...

Because they're nice and wild, yeah. >> eric: it's a nice texture. >> fuchsia: yeah. try one of these. >> anthony: that's -- those mushrooms are amazing. >> fuchsia: yeah. i love these cashews. >> anthony: also prawns served cold with handmade noodles dressed with natural vegetable extracts. >> fuchsia: so you've probably been having all kinds of amazing sichuanese flavors, because sichuan, it's not just about chili and sichuan pepper. it's about -- complex, layered flavors like french sauces. >> eric: yes. >> fuchsia: and there's one of them called -- strange flavor. >> eric: strange flavor. ...

Of the celebrity chef and the individual chef as artist. but in china people traditionally look down on chefs. so, this is quite a new thing. there are very few chefs who are really, like, the creative vision behind the food and doing the work in the kitchen. >> anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with chinese stem lettuce. >> anthony: and you suggest start...

Really, like, the creative vision behind the food and doing the work in the kitchen. >> anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with chinese stem lettuce. >> anthony: and you suggest starting with the -- >> eric: lily buds? >> fuchsia: yeah. i would start with the lily buds because they're nice and wild, yeah. >> eric: it's a nice texture. >> fuchsia: yeah. try...

So, i think, in the west we are, sort of, very used to the idea of the celebrity chef and the individual chef as artist. but in china people traditionally look down on chefs. so, this is quite a new thing. there are very few chefs who are really, like, the creative vision behind the food and doing the work in the kitchen. >> anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fr...