Eating soup during the colder weather in China is a great way to keep warm, especially since chilly dry wind often accompanies drafty weather. (Photo : Reuters)
Chengdu has made Sichuan Province popular for the intense flavors infused in the region's world-renowned dishes. To honor its capital's distinctive way of cooking, the province has even constructed a museum to showcase its food history and preparation.
The fiery dishes of Chengdu are known around the world. Favorite ones include hotpot, kung po chicken, fire-exploded kidney flowers, Mother Chen's bean curd and Dan Dan Mien (noodles).
The popular Sichuan hotpot is a feast where diners dip raw meat and a variety of vegetables into bubbling sauces, usually with chili-infused oil. It is served to groups on a round table with a Lazy Susan.
Resemblances of these dishes are exhibited at the Sichuan Cuisine Museum, together with historical pieces like bowls, plates and spoons. A 2000-year-old water container is one the most valuable pieces on display.
The museum aims to feature the history of food and the careful way of cooking them. In a glass-walled kitchen, visitors can experience how the dishes are prepared. They can also cook beside an instructor.
Large containers covered in red covers that are used to store chili bean paste--the so-called soul of Sichuan cuisine--can be seen outside the building. According to China Daily, citizens stored them for two years to let the flavor come out naturally.
To experience harvesting their own fruit and vegetable crops, visitors can rent nearby gardens. The museum will give regular updates on how their crops are developing and when to harvest them.
Chengdu is also known for local snacks like noodles, wantons, dumplings, sweet rice balls, soups and drinks. All these Chinese foods are usually partnered with tea, which can be had at hundreds of tea houses around the city.
In 2010, Chengdu City has been officially recognized by UNESCO as City of Gastronomy, a first in Asia and second in the world.
