A Taste of Sichuan: Food, Culture and Folk Arts

What makes Sichuan cuisine so special? Is it all about the spice? And what do sugar painting and dough figurines reveal about the region's rich cultural heritage?

Join Professor Du Li and Professor Zhang Qian from Sichuan Tourism University for an engaging afternoon exploring Sichuan's food culture, history and folk arts. Through expert talks, cultural demonstrations and opportunities to sample authentic Sichuan dishes, you'll gain a deeper understanding of one of China's most distinctive culinary traditions.

The afternoon will feature two expert-led talks:

The Flavours of China: The Cultural Characteristics of Sichuan Cuisine and the Development of its Culinary Arts
Professor Du Li, Academic Dean of the Institute of Sichuan Cuisine Development and Food Culture, will explore the history, flavours and traditions behind famous dishes such as Mapo Tofu, Kung Pao Chicken and Sichuan Hotpot. Discover what makes Sichuan cuisine unique and how it continues to evolve today.

Sichuan Food Culture and Folk Arts: Sugar Painting and Dough Figurine Making
Professor Zhang Qian, Deputy Secretary-General of the Sichuan Intangible Cultural Heritage Protection Association, will introduce two traditional folk crafts: sugar painting and dough figurine making. Learn about their origins in street markets and temple fairs, and how these centuries-old art forms continue to preserve and celebrate Chinese cultural heritage.

You will also have the opportunity to sample a selection of authentic Sichuan specialities.

Whether you're a food lover, cultural enthusiast or simply curious to learn more about China, come along for an afternoon of flavours, creativity and cultural discovery.
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