Sichuan cuisine is a living embodiment of traditional Chinese culture. The "Wandering Sichuan Cuisine: Intangible Cultural Heritage" event, recently held in London, sought to leverage Sichuan cuisine's intangible cultural heritage as a central thread—building a platform for exchange, and deepening cooperation between China and the UK in culture, cuisine, and tourism.

The Sichuan-Chongqing intangible cultural heritage market buzzed with energy, while Sichuan opera face-changing drew wave upon wave of applause. Hot and sour chrysanthemum tofu, bright and bracing bobo chicken, richly spiced husband-and-wife lung slices, and crisp, fragrant spicy eel—each dish a marriage of flavor and finesse—drew overseas travel agents and travel bloggers alike to pause, savor, and share.

Emrys, a London-based influencer who has visited China many times, was effusive: "The dishes were exquisitely crafted, and the flavors unforgettable! I've long dreamed of the landscapes and local life of Sichuan and Chongqing, and I can't wait to set off and experience their charm firsthand."

The organizers noted that it was an occasion for learning and connection, allowing the British public to taste the depth of Chinese culture and bringing the two peoples closer through the universal language of food, so that mutual learning among civilizations may shine anew in the everyday encounters of understanding.