From mapo tofu to sugar painting: A showcase of Sichuan culinary arts

Beijing diners were given a multisensory journey into Sichuan's culinary heritage as the "Travel in Sichuan Through its Cuisine – Beijing Stop" promotional event was held at the panda-themed Meizhou Dongpo restaurant.

The program featured demonstrations of traditional crafts such as clay sculpture and sugar painting, a themed food map, tasting salons and the launch of intangible heritage set menus.

"We are honored to take on the responsibility of promoting our hometown's culinary heritage," said Wang Gang, founder of Meizhou Dongpo. "This is not just an event, but a long-term cultural mission. We hope food lovers worldwide can experience the most authentic flavors and cultural essence of Sichuan without having to travel far."

A themed showcase introduced five Sichuan signature dishes — Daqian dry-braised fish, sweet-skin duck, Dongpo pork knuckle, Mianyang rice noodles, and mapo tofu — each representing different regions of Sichuan and their cultural landscapes.

Meizhou Dongpo announced it will gradually launch the "Sichuan Intangible Heritage Set Menu" across its 120 restaurants worldwide and release dining guides for all Beijing outlets, inviting residents and visitors to explore authentic Sichuan flavors and driving new growth in the dining market.