Andrew visits Chengdu China, the epicenter of tongue-numbing, spicy Sichuan cuisine. Andrew finds out just how much heat he can stand by eating pig brains dunked in boiling chili oil, mind-blowing spicy rabbit heads and heart attack noodles.

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  • Tuesday
    May 24
    10pm | 9c
  • Wednesday
    May 25
    1am | 12c

From This Episode

Andrew takes a snapshot of locals playing mah-jongg at the Wai Cao Jia Xiang Market in Chengdu. 960 1280


Chicken soup with gingko nuts is always the last course served during a Sichuan meal. This dish helps with digestion after a big dinner. 960 1280


Andrew offers flying rice balls to onlookers in the historic Alley District in Chengdu. 960 1280


Ma po tofu is a famous Sichuan culinary dish. 960 1280


Andrew gives his best kung fu pose with a student at Sichuan Sport Training College. 960 1280


Cameramen Brian Lundy and Adrian Danciu pose at Waterworks in Pixian. 960 1280


A worker at a Chengdu factory holds up tools used to mash peppers into chili paste. 960 1280


Check out this delicious dish: It's pork belly sweetened with sugar and served on glutinous rice. 960 1280


Andrew and kung fu expert Tiger Chen contemplate how they will eat all this food served at Nine Bowls restaurant in Ancient Town. 960 1280


Steamed beef and rice served with kung pao chicken and a side of cabbage with tiny shrimp. 960 1280


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. 960 1280


Andrew samples a dish of smoked bacon with pickled preserved vegetables. 960 1280


Andrew and Rose Nickel visit Chengdu's Alley District to share steamed sticky rice balls coated with soybean powder and rolled in honey. 960 1280


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