Sichuan, formerly romanized as Szechuan or Szechwan, is a province in southwest China occupying most of the Sichuan Basin and the easternmost part of the Tibetan Plateau between the Jinsha River on the west, the Daba Mountains in the north, and the Yungui Plateau to the south. Sichuan's capital city is Chengdu. The population of Sichuan stands at 81 million.
Restaurants in Sichuan
5.0 based on 5 reviews
All of the damaged buildings are well preserved to teach to the world what would be the real impact of an earthquake and the landslides associated. The experience is emotionally exhausting and overwhelming, but it completely worths If you are in Chengdu, Beichuan or even in the Sichuan province you must go here.
5.0 based on 26 reviews
4.5 based on 177 reviews
Well organized collections of fine ancient Chinese artifacts made of gold, jade, bronze, porcelain, clay, and others. My favourite piece was the Shang Dynasty bronze mask with golf foil.
4.5 based on 497 reviews
A wonderful island of calm, with the ebony forest, bamboo grove, waterscape and stone path all unexpected treats in addition to the very well explained archaeology site - some of the best English explanatory signs that I have seen anywhere. (I also liked the "No Striding" signs to keep people from stepping over the handrails. Both the housing and the relic display building are very well designed, the collection is displayed very attractively.
4.5 based on 38 reviews
Sichuan Cuisine Museum is a unique place where you can get hands-on with Sichuan cuisine (called Chuan cai by locals). Trying to cook a local classic Sichuan dish is a personal experience and a once a life time cooking experience during your China tour. Here book with local China guide tourism platform to get the direct offer from the supplier. We can easily provide add-on pick up and drop of transfer service. Enjoy your booking with us.
We had a wonderful visit to the Sichuan Cuisine Museum, starting with a guided tour and culminating in an amazing cooking class, where we were taught how to cook Mapo Tofu (one of my all time favorite dishes), Gongbao Chicken, and "Panda" buns filled with sweet bean paste. Much of the prep work is done in advance, so you can focus on the main steps of preparation. Special thanks to our guide/teacher He Shencheng (何莘澄), who was fantastic!
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