China’s tastiest regional cuisine is best known for its hotpots – which are veritable feasts that come in various incarnations – but Sichuan cuisine packs much else. The lush mountains that occupy most of the province yield a large array of edible ingredients that include the largest range of mushrooms on earth. The cuisines is also highly distinctive thanks to indigenous ingredients such as particular varieties of bamboo and Sichuan pepper (which is in reality a flower of a tree native to Sichuan’s mountains). Up to twenty different flavours are incorporated into Sichuan’s cooking, creating endlessly varied dishes, and different regions within Sichuan (which is as large as Spain) also have their own food specialties. The pictures on this page – and the related pictures gallery about the culture of tea – offer a preview of some of the foods and sights we encounter during our Sichuan food adventure.
Itineraries that go into the back regions, beyond the tourist circuits
Light adventures, cultural immersion, interactive holidays
Experience, sensitivity and passion 
Pockets 
Craft Asian accessories or implements from bamboo, rattan, and other natural materials
