Xiaomingtang Dandantian shuimian
1 Jiangjun St, LuoMaShi, Qingyang Qu, Chengdu Shi, Sichuan Sheng, China, 610000
Bourdain ate: dan dan tian shui mian.
Lunch date: Eric Ripert,chef of Le Bernardin and frequent Parts Unknown sidekick.
Tian Tian Fan Dian
Yu Lin Dong Jie, RenMin NanLu NanYan Xian XiuXian CanYin YiTiao Jie, Wuhou Qu, Chengdu Shi, Sichuan Sheng, China, 610041
+86 28 8557 4180
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.
Liang Lu Kou Huo Guo
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).
24 Chang Fa Jie, Qingyang Qu, Chengdu Shi, Sichuan Sheng, China, 610014
+86 28 6249 1966
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.