China

Liubiju | Bacao Rd, Changping Qu, Beijing Shi, China, 102209
Tony stops in to try some pickles from a shop that has been in operation for over 500 years – longer than America has been a country. He tastes pickled squash, sprouts, imperial cucumber, and pepper. (NR2.1, 2006)

Li Qun Roast Duck Restaurant | 11 Beixiangfeng Hutong, Dongcheng Qu, Beijing Shi, China
Tony starts with duck’s feet in Chinese mustard sauce – the heat of which makes him cough – and the namesake roast duck. (NR2.1, 2006)

Bao Du Zhang | Shichahai, Xicheng District, Beijing, China
I couldn’t find an exact address, but it really doesn’t look like the kind of place that would have one. Tony tries sheep and cow stomach with a sesame pepper dipping sauce, some strong white wine, and something known as “Beijing tofu dip,” which is the leftovers from making tofu and generally disregarded outside of Beijing. (NR2.1, 2006)

Mian Ku “Noodle Loft” | 20 W Dawang Rd, ShiLiPu, Chaoyang Qu, Beijing Shi, China, 100025
Tony visits this noodle restaurant/performance art place and tries the 22-meter noodle and the “pasta fling” noodle with a selection of sauces. He specifically namechecks the salted eggplant sauce. (NR2.1, 2006)

Dave’s Oasis | Jinjiang, Chengdu, China, 610000
Tony’s first stop in Chengdu is at this expat bar for a beer. (NR2.1, 2006)

People’s Park Tea House | 9 Citang St, RenMin GongYuan, Qingyang Qu, Chengdu Shi, Sichuan Sheng, China, 610015
Bourdain sits in the calming setting for tea, a few cigarettes, and an ear cleaning. (NR2.1, 2006)

Huangcheng Laoma | 20 S 3rd Section, 2nd Ring Rd, ShenXianShu, Wuhou Qu, Chengdu Shi, Sichuan Sheng, China, 610041
Tony goes here for Sichuan Hot Pot, which eventually makes him sweat profusely due to the pepper heat. He has, among other things, sheep stomach, noodles, quail egg, and sheep kidney. (NR2.1, 2006)