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People in Chengdu not only visit the luxurious hotels, but also smaller restaurants scattering on the streets and lanes to enjoy the delicious dishes.
A Chengdu restaurant celebrates ancient China's epic Battle of Red Cliffs in a most ingenious way.
Home is where the stomach is, and for Sichuan natives, home is the scent of local sausages and bacons.
Competitors participate in a Sichuan cuisine cooking contest in Chengdu.
Five Chinese restaurants representing the rich diversity of Chinese cuisine have become well established in Chicago's Chinatown.
In many kinds of special local products of Sichuan, bamboo fungus is very famous for its good quality.
Salt is the most important flavor in any dish, and there are plenty of salt-related folklores in Sichuan.
In and around Sichuan province, one can often find folk artists producing sugar paintings with liquid sugar along the streets, in the parks, and around the schools.
Beef in Chili Sauce is one of the most popular Sichuan dishes—beautiful in color, soft and tender, aromatic and spicy.
White Dew indicates the real start of cool weather. We have to avoid ignoring some seasonal diseases.
Dongpo ink fish is a well-know traditional Sichuan dish that got its name from the famous poet Su Dongpo of the Song Dynasty.
Mapo Tofu was first created in the Qing Dynasty by a freckled woman in Chengdu.
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