Shrouded in mist and fueled by face-melting, lip-numbing heat, this journey into the heart of southwestern China is an unforgettable study in culinary masochism and profound regional pride. Filmed around 2016 for the eighth season of Parts Unknown alongside fellow chef and frequent travel companion Eric Ripert, this adventure plunges headfirst into the legendary spice capital of the world. The culinary scene here is famously uncompromising, dominated by the assertive burn of dried chilies and the unmistakable, citrusy tingle of Sichuan peppercorns. The narrative delightfully contrasts one host’s absolute adoration for aggressive, fiery flavors against his companion’s refined, spice-averse French palate. Together, they navigate a complex landscape of fiery hot pots, classic mapo tofu, and bustling local markets, uncovering the deep, historical sophistication that lies beneath the formidable heat. Prepare to ignite your senses with this comprehensive guide to the essential, tear-inducing, and utterly magnificent culinary stops from this iconic adventure.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective province. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Sichuan for his show, Parts Unknown Season 8 Episode 4 (originally aired October 16, 2016):
READ MORE: CHENGDU: ALL OF THE RESTAURANTS PICKED BY ANDREW ZIMMERN ON BIZARRE FOODS
DISH – Dandan Noodles
WHAT IS IT?
Spicy noodle dish with preserved vegetables, Sichuan pepper, chili oil, minced pork and scallions.
WHERE IS IT?
Dandantian Shuimian
1 Jiangjun St, Luomashi, Qingyang
Chengdu, Sichuan, China
READ MORE: CHENGDU: ALL OF THE RESTAURANTS PICKED BY ANDREW ZIMMERN ON DELICIOUS DESTINATIONS
ANTHONY BOURDAIN SICHUAN NOTES
Dandantian Shuimian is one of the popular noodle spots in Chengdu, where Anthony Bourdain introduce Eric Ripert to the local Sichuan flavor.
DISH – Pickled Chicken Feet, Lazi Ji, Mapo Tofu and Qing Hua Jiao Yu
WHAT IS IT?
Pickled Chicken Feet – spicy pickled chicken feet; Lazi Ji – bits of chicken and chili dish; Mapo Tofu – ground pork or beef and cubes of bean curd in a sauce of chili oil, bean paste, garlic shoots, ground Sichuan peppercorns and MSG; Qing Hua Jiao Yu – green peppercorn fish served in simmering seasoned fish broth, laced heavily with fresh and dried green Sichuan peppercorns, and finished off with vegetable oil.
WHERE IS IT?
Tian Tian
Fan Dian
Yulin E St, Renmin South Road South Extension Line Leisure Catering Yitiao
Street, Wuhou
Chengdu, Sichuan, China
ANTHONY BOURDAIN SICHUAN NOTES
Tian Tian Fan Dian is a neighborhood favorite that serves typical Sichuan dishes.
DISH – Rabbit Heads – Anthony Bourdain Sichuan
WHAT IS IT?
Spicy, braised or fried rabbit heads.
WHERE IS IT? – Anthony Bourdain Sichuan
Snack bar at the Leshan Giant Buddha
2345 Lingyun Rd, Shizhong
Leshan, Sichuan, China
ANTHONY BOURDAIN SICHUAN NOTES
In Parts Unknown Sichuan, Anthony Bourdain and Eric Ripert enjoy a snack of rabbit heads during a stop at the Leshan Giant Buddha.
DISH – Sichuan Hotpot – Anthony Bourdain Sichuan
WHAT IS IT?
Meat, vegetables, noodles, fish and other ingredients fed into a pot of boiling spicy broth.
WHERE IS IT?
Liang Lukou Hot Pot
12 Nijiaqiao Rd, Wuhou Qu
Chengdu Shi, Sichuan Sheng, China
ANTHONY BOURDAIN SICHUAN NOTES
Liang Lukou Hot Pot is a hotpot place in Chengdu that offers both regular broth and the famous Sichuan broth in a single meal.
DISH – Refined Sichuan Dinner – Parts Unknown Sichuan
WHAT IS IT?
Sichuan food served in a refined, banquet style.
WHERE IS IT?
Yu ZhiLan
No.24 Changfa Street, Qingyang District
Chengdu, China
ANTHONY BOURDAIN SICHUAN NOTES
Chef Lan Gui Jin’s restaurant that raises the level of Sichuanese food to a very refined banquet cookery. Here, Anthony Bourdain enjoyed a large array of cold dishes, including lily buds scented with rose petals, thinly-sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with Chinese stem lettuce, and prawns served cold with handmade noodles dressed with natural vegetable extract. For soup, he had slowly simmered chicken and pork stock, with chopped meat and noodles made with duck egg yolks. His dinner concluded with a dish of sea cucumber with traditional Sichuan seasoning.
READ MORE: CHENGDU CULTURE CAN BE DISORIENTING
This foray into Sichuan stands as a masterclass in showcasing the sheer depth and complexity of regional Chinese cooking, effectively dismantling the monolithic view of the country’s cuisine. The hilarious dynamic of playfully torturing a beloved friend with staggering levels of spice makes it one of the most entertaining and memorable installments in the entire series. Yet, beneath the humor lies a deep, unwavering respect for the centuries-old techniques and the fiery spirit of the local people. It is a powerful reminder that sometimes the most rewarding flavors require stepping far out of your comfort zone. Let this fiery exploration inspire you to seek out the bold, numbing brilliance of authentic Sichuan cuisine on your next adventure.
