Golden Panda Awards Celebrate Sichuan Cuisine in France
Discover how the 2023 Golden Panda Awards in Chengdu are promoting Sichuan cuisine in France, fostering cultural exchanges through film, TV, and authentic culinary experiences.
FoodCulture
Read More
Singapore’s Street Food Joins UNESCO Intangible Cultural Heritage
Singapore’s vibrant street food culture has been recognized by UNESCO, marking a historic first for the country. Multi-generational stalls preserve culinary legacies.
The Artistry of Huaiyang Cuisine: Mastering Culinary Excellence
Dive into the world of Huaiyang cuisine, where exceptional knife skills and cooking techniques transform ordinary ingredients into edible art.
Shenzhen’s Culinary Boom: East Meets West on a Plate
Shenzhen’s food sector grows 5% annually, blending global flavors and fueling a vibrant culinary scene where East meets West.
Chengdu’s Culinary Legacy: Where Tradition Meets Flavor
Chengdu’s 1000-year food culture blends tradition with modern innovation, creating a UNESCO-recognized culinary hub that captivates global travelers and tech pioneers alike.
Chengdu’s Double-Flavor Hotpot: A 3,000-Year Culinary Journey
Discover how Sichuan pepper and chili peppers fused over millennia to create Chengdu’s iconic double-flavor hotpot—a culinary symbol of innovation and cultural exchange.
Reviving Century-Old Flavors: Chef Zhang Yuanfu’s Sichuan Legacy
Culinary master Zhang Yuanfu revives 100-year-old Sichuan techniques, blending tradition with global appeal as China’s food culture expands worldwide.
Shenzhen: Where Culinary Traditions Meet Global Innovation
Shenzhen’s thriving food scene blends Chinese traditions with global influences, as tech-savvy chefs and food influencers redefine urban culinary culture.
Oyster Farming Boom: How China’s Culinary Traditions Fuel Economic Growth
Social media star Wang Xiaochao explores Shajing’s oyster farming revival, where tradition meets economic growth and gourmet demand.
From Britain to Sichuan: How Kung Pao Chicken Rewrote a UK Expat’s Story
A UK expat’s decade-long journey in Chengdu reveals how Sichuan cuisine became his passport to love, culture, and a new identity.