and its capitol, chengdu.g skyline, it hasn't lost its deep culinary roots and traditions. >> man: heart. >> anthony: and i figured if i'm going back to sichuan i should bring a friend. someone unused to the, how shall i say, level of heat commonly found in the food here. someone who's never been to china before and is unused to its ways. i'm talking, of course, about chef eric ripert, of such three-star michelin restaurants as new york's le bernardin. so, welcome to china, eric. >> eric: thank you. >> anthony: first time to the mainland? >> eric: yes, and i'm very surprised already about, uh, what i see in the city here. i was expecting, like, uh, kind of a gigantic chinatown that we have in new york. >> anthony: that's some racist shit right there, i'm telling you. >> eric: no, very surprising the streets, they're very clean, just, it almost looks like a european city. >> anthony: except for the air. the air quality, i mean, maybe you've noticed that haze -- >> eric: yeah, it's like a -- >> anthony: that's n