In 2010, Chengdu achieved the prestigious title of City of Gastronomy from the UN Scientific and Cultural Organization, making it the first Asian city and the second globally (after Popayan, Colombia) to receive this recognition. As the capital of the Sichuan province, Chengdu proudly upholds the Sichuanese culinary tradition, one of China’s four major cooking styles.
To truly appreciate the explosive flavors of Chengdu’s cuisine, a firsthand experience is essential, as recreating the tongue-tingling dishes outside of China would be a formidable challenge. Take, for instance, the classic mapo tofu (spicy bean curd): the bean curd should be crafted from organic beans sourced in northeast China for freshness and tenderness.
The peppercorns, renowned for their lasting taste, must come from Hanyuan county in the southwest of Sichuan. The broad bean paste, considered the ‘soul’ of Sichuan cuisine, should be from Pixian county.
However, even beyond this triangle of key ingredients, nearly 20 more components are required to adequately prepare a dish of mapo tofu. There’s truly nothing better than indulging in the delights of local cuisine right at its authentic home.
