Free reign on cold noodles, dan dan noodles, and wontons to your heart's content—this is a Sichuan cuisine museum you can literally "eat"!
▲Sichuan food lovers, this one’s for you!
Reported and photographed by Huang Wanru, reporter
"Food in China, flavor in Sichuan." Sichuan is not only the Land of Abundance but also a capital of gastronomy. If you have the chance to visit and savor authentic Sichuan dishes, experiencing that numbing-spicy thrill on your taste buds, you'll know it's truly a trip well worth it!In Chengdu, there’s a Sichuan cuisine museum where you can not only delve into the history of Sichuan food but also enjoy free tastings of all kinds of classic Sichuan snacks like dan dan noodles, wontons, and Zhong dumplings.How could any foodie miss out on this?
▲Chef’s special: The museum director personally cooks up classic dishes—like Kung Pao Chicken—and even puts on a "flame-spouting" show!
Located in Pixian County, Chengdu, the Sichuan Cuisine Museum lets you not only "feast your senses" with authentic local snacks but also get hands-on in the kitchen, learning to cook Sichuan dishes from professional chefs. From Mapo Tofu to Kung Pao Chicken and other classic dishes, become a “mini chef” and whip up whatever you’re craving yourself!
▲There’s even an "ancient stove pavilion" where anyone can try their hand at cooking!
True food connoisseurs don’t just rely on their taste buds—they also deeply understand and appreciate the culinary culture behind each dish.
The Sichuan Cuisine Museum is the world’s only museum themed entirely around a regional cuisine. It displays over 3,000 pieces of Sichuan dining ware dating back to the Warring States period, including cooking vessels, serving dishes, wine ware, tableware, and tea sets. The daily life and living conditions of ancient Sichuan people come vividly to life before your eyes, and the origins and evolution of Sichuan cuisine seem almost tangible.
▲The museum showcases various cooking tools and utensils historically used by the people.
When people think of "Sichuan cuisine," they might immediately associate it with spiciness or oiliness.But authentic Sichuan food is really about "spiciness with numbness, and numbness with aroma"!Museum Director Zhang Huiqiang explains that Sichuan cuisine employs more than ten different cooking methods, such as pan-frying, stir-frying, deep-frying, quick-frying, velvetting, and sautéing. It emphasizes color, aroma, taste, and presentation—especially when it comes to flavor. The style is uniquely diverse, characterized by a wide variety of flavor profiles, ingenious variations, broad ingredient use, and bold tastes.
▲The diverse cooking techniques create layers upon layers of rich flavors.
In the raw ingredients display area, you can observe the production process of Pixian Broad Bean Paste and learn about its fermentation methods. Director Zhang Huiqiang says, "What people often refer to as Sichuan chili sauce or Sichuan-style seasonings are actually bean pastes." Pixian Broad Bean Paste is hailed as the “soul of Sichuan cuisine.” Just a spoonful can bring authentic, delicious Sichuan dishes to life. With its rich, aromatic, slightly spicy flavor, tasting it firsthand is nothing short of a flavor explosion!
▲It’s known as the “soul of bean paste,” something many can’t do without.
A crowd of hungry visitors flocks to the Sichuan snack area, where an array of local delicacies—including dan dan noodles, wontons, Zhong dumplings, and cold noodles—are all available for free sampling. Just looking at them makes your mouth water—you’ll definitely want to try a few rounds to get your fill!
▲The museum offers a wide variety of snacks for visitors to sample.
▲In the traditional restaurant street area, you’ll find scenes reminiscent of old Chengdu life.
The museum also features a “Stove God Temple,” home to the largest statue of the Stove God in China. “Food is the paramount necessity of the people,” says the director. The Stove God is considered the patron saint of chefs, and thus holds a lofty status in the hearts of ordinary folk. Local visitors often come here specifically to offer incense and prayers, hoping for the Stove God’s blessings—abundant food, improved cooking skills, and a prosperous life.
▲Pray at the “Stove God Temple,” and you’ll come home a master chef!
▲The “Old Sichuan Restaurant Street” features a Sichuan-style “Along the River During the Qingming Festival,” bringing old Chengdu life vividly to life!
Sichuan Cuisine Museum
Address: No. 8, Ronghua North Lane, Gucheng Town, Pixian County, Chengdu
Phone: +86-28-8791-8008
Official Website
※China Airlines flights CI0551 and CI0552 operate twice weekly (Tuesdays and Sundays) as nonstop direct flights to Chengdu, departing at 08:10 and 13:30.
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