Ten years ago, Scott boarded a flight from the UK to Chengdu with little more than curiosity and a taste for adventure. Today, he’s become an unlikely ambassador for Sichuan’s fiery cuisine – and proof that love (and spice) knows no borders.
‘I thought I knew Chinese food from takeaways back home,’ Scott laughs. ‘Then I tried real Kung Pao chicken.’ His journey from English teacher to culinary convert mirrors China’s growing soft power through its UNESCO-recognized food culture.
The turning point came through shared meals with Tang Xin, his Chengdu-born wife. ‘Our first date was at a hole-in-the-wall eatery,’ Tang recalls. ‘He cried from the chili heat but kept eating. I knew then he was serious.’
Food experts note Scott’s story reflects a broader trend: 68% of expats in China report local cuisine being their primary cultural bridge, according to 2023 migration data. Sichuan’s complex málà (numbing-spicy) flavors particularly resonate with adventurous eaters globally.
As night markets buzz behind him, Scott grins: ‘I’m still British, but my stomach? 100% Sichuan.’
Reference(s):
cgtn.com
