Chengdu Foodie Tours
Sichuan cooking is a technique before it is a flavour, and Chengdu is the place to learn it. Start at breakfast, when the city eats dan dan noodles, guokui and rice-flour cakes along Kuixinglou Street, then work up to a proper hotpot in the evening.
Spend a day between the spice market and the teahouses of People's Park, or take a hands-on class and cook mapo tofu, kung pao chicken and dan dan noodles from the wok yourself. Your guide orders, translates and explains what makes the mala of Sichuan different from mere heat.
