Wrapping up his stay in Chengdu, Eddie Huang has dropped part 3 of his visit to the city for Fresh Off The Boat. As always, Huang seeks to contextualize culture through the lens of cuisine, this time around speaking with artist Deng Le and purported “jedi” chef Yu Bo. Carrying on his exploration of Sichuan dishes from Part 2, the New York-based food personality samples local fare including pickled mustard greens, better known as Swan Tsai, among others. Thematically, the latest episode also touches on the Chinese generational gap, and how cultures can be preserved and upheld while evolving at the same time. Huang’s insight into China’s fourth most populous urban center marks the finale of season two, stay posted for updates on season 3.
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