Chengdu’s Traditional Cuisine Tells Timeless Stories

During my visit to Chengdu, the capital of Sichuan Province in China, I discovered a city that masterfully blends rich culinary traditions with modern innovation. Renowned for its vibrant food culture, panda sanctuaries, and comfortable lifestyle, Chengdu also offers unique insights into its rich heritage through its museums, especially the Bamboo Weaving Art Museum and the Pickle Museum. These destinations not only reveal history but also highlight the city’s architecture and innovation. These offerings demonstrate Chengdu’s cultural heritage and its mastery in both artistry and cuisine. Thanks to Sichuan University Jinjiang College, which provided an opportunity to me and other journalists from Nepal to visit and know Meishan City in Chengdu from the close quarters last September.

One of the highlights of my trip was visiting the Bamboo Weaving Art Museum in Qingshen County and bamboo industries enriched with history, craftsmanship, and ecological significance. Visitors are introduced to the display of a variety of bamboo artefacts—from complex handicrafts and musical instruments to traditional tools and even bamboo-based architectural models. Each piece tells a story of innovation and sustainable living. It includes live demonstrations of bamboo weaving and crafting, offering a hands-on experience that engages visitors of all ages.

What struck me more is the complicated designs of bamboo products on display. The craftsmanship of bamboo weaving, carving, and furniture-making reflected the high level of skill passed down from generation to generation. These bamboo products demonstrate the harmonious relationship between nature and people. 

The museum’s historical collections highlight bamboo’s role in ancient Chinese culture. The museum not only displayed objects crafted from bamboo but also visitors are also taught about the different species of bamboo, their growth cycles, and their environmental importance in maintaining ecological balance. It contains a design worth millions of dollars. It was proven that the craftsmanship and skills were of high value, and the country became rich promoting products with unique designs. It also exhibits the bamboo artworks from various countries, including Nepal.

Another fascinating attraction is the China Paocai (pickled-vegetable) Museum in Meishan, which highlights pickles as a favourite item of China. Sichuan pickles, known for their bold flavours and complex fermentation process, have been a staple in local households for generations. 

It showcases an impressive variety of pickled vegetables and condiments, reflecting the creativity and ingenuity of Sichuanese cuisine. Visitors can observe traditional pickling methods, learn about the importance of fermentation in preserving food, and even participate in workshops to create their own pickled delicacies. The visit is further enriched by historical anecdotes, and I also had the opportunity to visit the pickle industry, where workers meticulously prepare the pickles.

Varieties of foods

I had the chance to savour a variety of dishes that show the region’s rich culinary heritage. From seafood and bamboo flowers to tofu, duck meat, noodles, and pickles, the diversity of dishes was astounding. Due to the various dishes available, although not all items were eaten, I had to ask my Chinese friend about the details of the dishes before eating. Seafood in Chengdu is often cooked with a generous amount of spices, but the delicate nature of the fish ensures the dishes remain flavourful without being over-spiced. I also tried spicy fish—a dish where fish is stir-fried with chilli, pepper, and a generous amount of garlic. It was a spicy yet mouthwatering experience that left me craving more.

I also tasted bamboo flower—a delicacy unique to Chengdu and unusual for me. The bamboo flower, actually the bloom of the bamboo plant, has a soft and delicate texture. It’s often prepared in hot pots or stir-fried with vegetables, meats, and seasonings. Bamboo flower is both nourishing and satisfying. 

A trip to Chengdu does not complete without eating the region’s famous tofu dishes. Known for its versatility, tofu is used in a wide range of preparations, from soups to stir-fries and even hot pots. One of the standout dishes I tried was mapo tofu, a classic Sichuan dish featuring soft tofu simmered in a spicy, fragrant sauce made with ground pork, chilli bean paste, and the iconic Sichuan peppercorns.

Duck meat is a must item often served with stews or as a roasted dish. The roasted duck I tried was a perfect contrast to the braised version, crispy on the outside but juicy and tender within. This was accompanied by pickled vegetables, which balanced the richness of the meat with a tangy bite.

Noodles are an essential part of Chengdu’s food culture, and they come in many forms and flavours. From Dan Dan noodles, which are served in a spicy, nutty sauce with minced pork, to Chengdu-style hot pot noodles, which are cooked directly in a bubbling hot pot, noodles are a meal that can be eaten for breakfast, lunch, or dinner. One particularly memorable dish was pickled cabbage with chilli, which paired perfectly with the richness of the duck and tofu dishes. The sharp, tart taste of the pickles cut through the richness of the meats and brought a refreshing balance to the meal.

Dining out culture 

For many residents of Chengdu, dining out has become an integral part of daily life. Unlike in many other parts of the world, where people prefer home-cooked meals, Chengdu’s residents have developed a unique culinary lifestyle: they often choose to eat at restaurants every day. This phenomenon is not merely a trend but a reflection of deeper economic and cultural factors.

According to Shaoping Yang, a professor at Sichuan University Jinjiang College, more than 80 per cent families visit local restaurants every day, as meals prepared by them are affordable and of quality. 

"In Chengdu, eating out is more cost-effective than cooking at home. The city’s restaurants offer a wide variety of dishes that are affordable for ordinary people, which is significant, especially for a single individual or small families, for the cost of rice, vegetables, fruits, and meat, as well as time and labour in preparing meals, outweighs the cost of dining out," he said.

Chengdu residents have a strong trust in the quality of food served in their local restaurants. If the restaurants are found to be providing low-quality food to them, the concerned quality control agencies immediately take action against them. 

So the restaurant owners do not compromise on standards of meals, as minor lapses might cause a big loss of business. With strict food safety regulations and a competitive market driving standards, the customers enjoy their meals with confidence.

The growing dining-out culture among the Chengdu people sharply contrasts with our own in Nepal. Most Nepalis prefer home-cooked meals to those of the local restaurants. In recent years, they have started going to restaurants for lunch or dinner on certain occasions but not frequently. 

The reasons are both cost and quality. In the absence of strict monitoring, restaurants are not fully trusted when it comes to food standards. The agencies like the Department of Food Technology and Quality Control can take their cue from Chengdu and implement food standards stringently so that the foods are affordable and customers relish them confidently.

(Kafle is a journalist at The Rising Nepal.)