Discover the flavours, history and traditions of Sichuan cuisine, and explore its fascinating connections to local folk arts.

Discover the rich culture, history, and artistry behind world-famous Sichuan cuisine in this fascinating afternoon of talks, tastings, and cultural exploration.

Join Professor Du Li and Professor Zhang Qian from Sichuan Tourism University as they explore the development of Sichuan culinary traditions and their connections to the region's vibrant folk arts. The audience will also have the opportunity to taste a sample of Sichuan dishes during the event.

The afternoon will begin with a talk by Professor Du Li, Academic Dean of the Institute of Sichuan Cuisine Development and Food Culture, entitled The Flavours of China: The Cultural Characteristics of Sichuan Cuisine and the Development of its Culinary Arts. In this talk, Professor Du will examine the distinctive characteristics of Sichuan cuisine, its cultural significance, and its evolution into one of China's most celebrated cuisines.

The second talk will be presented by Professor Zhang Qian, Director of the Sichuan Cuisine Intangible Cultural Heritage Protection, Inheritance and Research Centre. In Sichuan Food Culture and Folk Arts: Sugar Painting and Dough Figurine Making, Professor Zhang will explore the close relationship between food culture and traditional folk arts, introducing two beloved forms of Sichuan intangible cultural heritage with regards to the traditions of sugar painting and dough figurine making.

Whether you are a food enthusiast, a lover of Chinese culture, or simply curious to learn more about Sichuan cuisine, this event offers a unique opportunity to experience the flavours and stories behind one of China's most influential culinary cultures.

Description supplied by the event organiser.