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Chengdu, China Travel Guide
Andrew takes a snapshot of locals playing mah-jongg at the Wai Cao Jia Xiang Market in Chengdu.
Chicken soup with gingko nuts is always the last course served during a Sichuan meal. This dish helps with digestion after a big dinner.
Andrew offers flying rice balls to onlookers in the historic Alley District in Chengdu.
Ma po tofu is a famous Sichuan culinary dish.
Andrew gives his best kung fu pose with a student at Sichuan Sport Training College.
Cameramen Brian Lundy and Adrian Danciu pose at Waterworks in Pixian.
A worker at a Chengdu factory holds up tools used to mash peppers into chili paste.
Check out this delicious dish: It's pork belly sweetened with sugar and served on glutinous rice.
Andrew and kung fu expert Tiger Chen contemplate how they will eat all this food served at Nine Bowls restaurant in Ancient Town.
Steamed beef and rice served with kung pao chicken and a side of cabbage with tiny shrimp.
Andrew holds up fresh crayfish from the Yangtze River. He heads to Waterworks, just outside of Chengdu, to have it prepared with tongue-numbing Sichuan peppercorn.
Andrew samples a dish of smoked bacon with pickled preserved vegetables.
Andrew and Rose Nickel visit Chengdu's Alley District to share steamed sticky rice balls coated with soybean powder and rolled in honey.
Behind-the-Scenes Chengdu, China
What Andrew Won't Eat 00:45
A Culinary Tour of Chengdu 02:56
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