Sichuan is one of China’s great food regions, and Chengdu is its culinary capital. But Sichuan cuisine is much more diverse than its reputation for chilli and hotpot suggests. From málà dishes and hand-made noodles to mountain tea, river fish and extraordinary local produce, food in Sichuan is inseparable from the landscape and culture of the province.

A few hours southwest of Chengdu, the roads climb towards Ya’an, where misty mountains, rushing rivers and endless tiers of emerald tea plantations create one of Sichuan’s most ruggedly beautiful landscapes.

It All Begins Here

It All Begins Here