The Chengdu Sichuan Cuisine Museum is the only living theme museum in the world that takes cuisine culture as the display content. It is the architectural style of the neo-classical garden. It is divided into preface hall, collection hall, interactive demonstration hall, tasting leisure hall, Zaowang Temple, Sichuan raw material processing tool display area, Sichuan food raw material display area, etc. The Sichuan Cuisine Museum took more than ten years from collection to opening.
The Collection Museum displays the history of Sichuan cuisine culture with cultural relics, classics, and pictures. Visitors can learn about the origin, evolution, development, and formation of Sichuan cuisine culture. Here you can see the different utensils used by Sichuan cuisine in different periods, to understand the productivity and people’s living habits at that time, and the aesthetic needs at that time. Sichuan Cuisine Museum is dedicated to promoting Sichuan cuisine culture and developing Sichuan cuisine business, so that guests who are interested in Sichuan cuisine can not only understand the deliciousness of Sichuan cuisine, but also have a deeper understanding of the history of Sichuan cuisine.
Overview of Chengdu Sichuan Cuisine Museum
Type: Professional Museum
Best season: all year
Popular activity: cooking class to make Sichuan cuisine
Recommended time to visit: about half a day
Business hours: 09:00~18:00
Tickets: CNY 60 yuan per person (CNY 360/USD52 to learn ->> Sichuan Cuisine cooking class)
Address: No.8, Ronghua North Street, Pidu District, Chengdu City, Sichuan Province
Free Tickets Policy and Transport Tip:
A. Free tickets policy: Free ticket for kids under 1.2 meters (parents need to accompany when visiting).
Self driving route: The urban area of Chengdu departs from Shawan Road to the west extension line (Shuyuan Avenue), 23 kilometers away from the city (signposted along the road).
Bus routes: From the North Railway Station, it is 26 kilometers away from the scenic spot. Take Bus 36 to Jiulidi Bus Station and transfer to Bus 365 to Gucheng Town. From Pixian Passenger Transport Center, it is 9 kilometers away from the scenic spot, and take bus 363 to the ancient town.
Your Hotel pick up till the spot Private transfer CNY250/USD36 (English speaking driver: US$55 one way, US$100 round-trip)
Introduction of Chengdu Sichuan Cuisine Museum
Chengdu Sichuan Cuisine Museum is located in the ancient town of Pixian, north-northwest of Chengdu. The ancient town of Maming, also known as Majie, is said to be a famous town of the Three Kingdoms, Wei Yan, who had mobilized horses and horses here. In the early 1940s, it was renamed the ancient city. She nurtured the fertile ground of this outstanding person, nurtured the ancient civilization of Western Shu for thousands of years, and was once the commercial center of the Southern Silk Road. The ruins of the ancient city are the most well-preserved ruins among many prehistoric sites in the Chengdu Plain. In 1996, the ruins of the ancient city and other former city sites in the Chengdu Plain were rated as one of the top ten archaeological discoveries in the country.
Chengdu Sichuan Cuisine Museum is a cultural tourism project that relies on ancient Shu culture and conforms to retro fashion. The architecture style of the western Sichuan folk house, the new school of classical garden scenery, is divided into the collection hall, interactive demonstration hall, tea leisure hall, Zaowang Temple, Sichuan raw material processing tool display area, Sichuan raw material display area, the soul of Sichuan cuisine-Pixian Douban tradition Production process display area, etc. Sichuan cuisine has been around since ancient times and is an important part of the Chinese diet. In the late Qing Dynasty, Kong Daosheng and others formally proposed the concept of Sichuan cuisine. After thousands of years of integration and development, the reputation of Sichuan cuisine spreads all over the world and has been highly regarded by diners.
Unique Sichuan Cuisine Culture
Sichuan cuisine culture is the wealth of technology and craftsmanship, nutrition science, visual arts, poetry and literature, etc., and all kinds of carriers formed by Sichuan cuisine, such as utensils, tableware, and relics. The Collection Museum displays the history of Sichuan cuisine culture with cultural relics, classics, and pictures. Visitors can learn about the origin, evolution, development, and formation of Sichuan cuisine culture. Here you can see the different utensils used by Sichuan cuisine in different periods, to understand the productivity and people’s living habits at that time, and the aesthetic needs at that time. More than 3000 pieces of various food utensils from the Zhou Dynasty to the Qing Dynasty and the Republic of China can be divided into cooking utensils, serving utensils, wine utensils, dining utensils, tea sets from the use function; from the material can be divided into bronze, dental bone, pottery, porcelain , Ironware, wood, bamboo. In addition, there are text introductions related to Sichuan cuisine, and exhibits such as books and artwork. These collections are collected from all parts of Sichuan Province and have a strong regional character.
The interactive demonstration hall demonstrates Sichuan cuisine’s knife skills, fire and cooking process on-site. It is the core content of Sichuan cuisine’s intangible culture. They are dynamic, empirical, and artistic, and can only be displayed through demonstrations. Tourists can participate in the interaction; the fragrance and taste of Sichuan cuisine can be experienced by visitors through the sense of taste; tourists can also learn about the dining style of Sichuan cuisine: snacks, elegant rooms, and banquets. The interaction of tourists will become an integral part of Sichuan cuisine culture today, and the participation of tourists constitutes today’s dining form. Unlike ordinary restaurants that hide the kitchen, we put the kitchen in the center here, and demonstrate the intangible culture of Sichuan cuisine skills through relevant interactive demonstrations and participation. The Zaowang Temple is another tourist attraction of the Sichuan Cuisine Museum. Zao Wang is an integral part of traditional Sichuan cuisine culture and Sichuan folk culture. In the private sector, Zao Wang’s position “God said good things, the lower realm keeps peace.” King Jingzao, food and drink, tourists can feel “a meal, a meal, when hard-won”, cherish life, live in harmony with nature and society. The Pinming Leisure Museum has experienced the characteristics of Sichuan cuisine culture of “following tea and rice, and relying on diet”. Sichuan cuisine culture is Yanji culture, which integrates feasting, entertainment and leisure. Drinking tea and drinking tea is an integral part of Sichuan cuisine culture. The Sichuanese drink tea in different ways: drinking Baba tea in the sun in the spring and autumn; drinking tea in the woods and under the shade of trees in the midsummer; drinking tea in the tea house is suitable for all seasons. Here, tourists can get the experience.
History of Sichuan Cuisine Museum
Sichuan Cuisine Museum, as a tourist card in Chengdu, is an edible museum and the only theme museum in the world that takes cuisine culture as the display content. The museum is divided into a collection hall, an interactive demonstration hall, a tea tasting lounge, a stovetop temple, a Sichuan raw material display area, and a Sichuan raw material processing tool display area.
Chengdu Sichuan Cuisine Museum takes the inheritance of Sichuan cuisine culture tradition and promotes Sichuan cuisine as its purpose. It inherits the concept of “the food has no food in front of it” and builds a platform for Sichuan cuisine culture to spread to citizens without borders in the gourmet kingdom. The museum has a kimchi jar worth 4 million yuan, the country’s largest stove king’s temple, and the world’s best ammonia nitrogen content 26 times more than the national hand-made watercress. Under the professional guidance of a bilingual experience teacher, tourists will experience a wonderful Sichuan cultural journey through time and space. Here is the ultimate experience of foodies.
In the interactive demo hall, visitors will be guided by the experience teacher to make several classic Sichuan dishes. As the cover character of “Sichuan Cuisine” magazine, the chief cook of our library once taught Sichuan cuisine culture and traditional Sichuan cuisine cooking skills to the general managers of the Fortune 500. Visitors will experience Sichuan cuisine’s knife skill, cooking and cooking process in an all-round way, and feel the characteristics of Sichuan cuisine “fried dishes are not too oily, no pan change, gouache is now fried and cashed out, short-fire stir-fry, one-pot cooking”, and through the nose Taste and experience the rich flavor and connotation of Sichuan cuisine’s color and flavor, as well as “one dish, one grid, one hundred dishes and one hundred flavors” and “five flavors harmonious, all flavors are delicious”.