Xiaomingtang Dandantian shuimian
Bourdain ate: dan dan tian shui mian.
Bourdain ate: pickled chicken feet, la zi ji (spicy chicken), mapo tofu, tong jiao yu (Sichuan green-peppercorn fish),
Dinner dates: Eric Ripert; Go Si, founder of the Sichuan Cuisine Museum.
Leshan, Sichuan, China
+86 833 230 2296
Bourdain ate: rabbit head.
Snack date: Eric Ripert.
Gao Xin Qu Zizhu Bei Jie 2 Hao,
+86 28 8513 0279
Bourdain ate: painfully spicy Sichuan hot pot (dog tail; tripe, or “thousand-layer stomach”; tofu skin, seaweed, various meats and fishes, intestines).
Dinner dates: Eric Ripert; Li Xiao Bin, Se7en, Wu Zhuo Ling, Gao Xin (members of the Chengdu music community).
Bourdain ate: lily buds scented with rosebuds, thinly sliced beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried, prawns served cold with homemade noodles dressed with natural vegetable extracts, noodles hand-cut with duck-egg yolks, braised sea cucumber.
Dinner dates: Fuchsia Dunlop, James Beard award-winning writer and cook who specializes in Chinese cuisine, and Eric Ripert.
A meal with a riverside view
Long Teng Dong Jie (close to the Qingshui River)
Bourdain had: home-cooked Sichuan dishes, pig intestine, something that appeared to be snails, beer.
Lunch dates: Eric Ripert; Chen Zhong, a filmmaker who often returns to Chengdu, the place of his birth.