The ‘Walking Intangible Cultural Heritage of Sichuan Cuisine’ (London Edition) event was successfully held in London on 28 October. Co-hosted by the Sichuan Tourism University and the Chongqing Chamber of Commerce in the UK, the event was centred on the intangible cultural heritage of Sichuan cuisine.

Through food tasting, cultural displays, and interactive exchanges, it aimed to promote the overseas inheritance and development of Sichuan culinary heritage while fostering Sino-British cooperation in the fields of education, culture, catering, and tourism. The event was supported by the China National Tourists Office (CNTO) London and formed part of the office’s ‘Taste of China’ series of events in the UK this year.

Zhang Li, Director of CNTO London, attended the event and delivered a speech. He stated that Sichuan cuisine is a vivid carrier of fine traditional Chinese culture and a beautiful business card showcasing China’s charm. Using Sichuan cuisine as a bridge, he noted, allows the British public to perceive the profound heritage of Chinese culture from the tip of their tongues, brings the hearts of the two peoples closer through food as a medium, and integrates mutual learning of civilisations into daily understanding.

Du Li, President of Sichuan Tourism University, stated that the university bears the mission of inheriting Sichuan cuisine culture and cultivating talents. She remarked that coming to London is both a culinary display and an opportunity to learn and build connections. She expressed her hope to bring authentic Sichuan flavours and artisanal ingenuity to the UK, promote mutual learning in catering education and cultural exchange between the two countries, and allow the intangible cultural heritage of Sichuan cuisine to radiate lasting vitality in international exchanges.

The event featured a variety of classic dishes combining flavour and aesthetic appeal, including Double-flavour Bobo Chicken, Sliced Beef and Ox Tongue in Chilli Sauce, Fish Leaping over Kuimen, Sour Soup Chrysanthemum Tofu, and Crispy Spicy Eel. These dishes presented the rich layers and culinary craftsmanship of Sichuan cuisine, prompting overseas travel trade representatives and travel influencers to stop, taste the food, and take photos to share.

In addition to the culinary delights, the Sichuan and Chongqing intangible cultural heritage market attracted significant attention. Featuring food introductions, speciality products, and cultural displays, it allowed guests to gain a deeper understanding of the region. The cultural experience was further enriched by a traditional Sichuan Opera face-changing performance and traditional instrumental music playing, providing a multi-dimensional cultural experience that could be tasted, appreciated, and discussed.

Emrys, a London-based influencer who has visited China multiple times, highly praised the dishes at the event. He called them beautifully crafted and unforgettable in taste, noting that the spicy layers of Sichuan cuisine brought rich surprises. He also expressed his anticipation for the scenery and local customs of Sichuan and Chongqing, hoping to set off soon to experience the local charm first-hand.

Hu Min, President of the Chongqing Chamber of Commerce in the UK, said that Sichuan and Chongqing cultures share the same roots and have a deep dietary bond. He stated that the Chamber will continue to play a bridging role in communication and collaboration, using food to connect the resources and friendship between Sichuan and Chongqing and the UK, promote more cultural projects with Sichuan and Chongqing characteristics to go overseas, and inject new vitality into economic, trade, and cultural exchanges between the two regions.

From a taste of Sichuan cuisine in London to the landscapes and culture of the Bashu region, the event opened a window for British friends to understand China and successfully transformed cultural appreciation into an anticipation for travel.