Eat like Bourdain: Sichuan

Bourdain ate: dan dan tian shui mian.

Lunch date: Eric Ripert,chef of Le Bernardin and frequent Parts Unknown sidekick.

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.

Bourdain ate: rabbit head.

Snack date: Eric Ripert.

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.

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.