Where flavor tells a story, and every dish is a journey.

On September 18th, participants of the Yeah-CHN Global Talent Programme gathered at the Yuyun Sichuan Cuisine Museum, a culinary haven that celebrates the artistry and heritage of Sichuan cuisine. Led by Zhang Yuanfu—a master chef and guardian of Sichuan culinary traditions—the center offered a rare opportunity for participants to immerse themselves in the rich flavors, history, and culture of one of China’s most iconic cuisines.

The experience began in the museum hall, where participants explored the evolution of Sichuan cuisine and learned about the legendary chefs who shaped its legacy. They discovered how the perfect balance of mala (spicy and numbing) flavors and the meticulous techniques used to craft each dish reflect centuries of cultural wisdom and culinary innovation.

For many participants, this was their first encounter with Sichuan peppercorns, an ingredient that left a strong impression. Jake from the University of Oxford shared, “The Sichuan peppercorns really gave me a shock at first – the tingle in your mouth is something I’ve never experienced before. I love the adventure of trying new flavors. After this, I’m definitely more interested in trying other regional Chinese dishes!” His excitement resonated with the group, as the experience sparked a collective curiosity to explore more of China’s culinary diversity.

Moving to the artisan workshops, participants got hands-on experience with the art of Sichuan cooking. The intoxicating aroma of chili paste filled the air as they observed the traditional fermentation process in the Doubanjiang (broad bean paste) workshop. Some tried their hand at turning freshly fried tangyouguozi (sugar oil dumplings), a beloved local treat. Jared from the University of Otago remarked, “I didn’t expect Sichuan food to be so diverse – there’s so much more than I imagined. I thought the dishes would be more similar, but there’s a lot of variety in preparation and flavor. I loved exploring the range of flavors at Yuyun!”

Oliver from Cambridge University also shared his surprise and delight: “I quite enjoyed the glutinous rice balls. We all expected them to be savory, and then as a starter being sweet—it was certainly different and shocking. But I enjoyed that the most; it’s an incredible range here.” Such moments highlighted how Sichuan cuisine not only offers bold tastes but also opens doors to understanding the beauty of embracing cultural differences.

The culinary adventure culminated in a grand banquet featuring a traditional Sichuan baoxi (banquet). As participants savored one delicately crafted dish after another—from tender mapo tofu to fragrant Sichuan hotpot—Zhang Yuanfu shared the stories behind each recipe. Every bite was a window into the spirit of Sichuan: bold, complex, and deeply rooted in history.

The event transcended food; it was a celebration of heritage, craftsmanship, and cultural exchange. For these young global talents, Sichuan cuisine became more than flavors on a plate—it was a profound expression of identity, tradition, and hospitality. Through the experience, they not only discovered new tastes but also fostered respect and appreciation for the rich diversity of Chinese culture. Many left inspired, vowing to carry the tastes and tales of Sichuan back to their own cultures, sharing in a global appreciation of culinary artistry.