Cooking Lesson at the Museum of Sichuan Cuisine

Sichuan cuisine is renowned throughout China for its spiciness and tongue-numbing sensations, but the fiery flavors for which Sichuan is generally known are only the beginning of its tantalizing culinary wealth.  The cuisine of this province blends flavors, smells, and colors in an array of unmatched dishes. Originally introduced to China by South America at the end of the 17th century, hot pepper became a favorite ingredient for cooks in Sichuan because it provided relief from the region's humid and rainy climate.  Under the guidance of a professional chef, we learn how to cook and serve a Sichuan-style meal at the Museum of Sichuan Cuisine, which also showcases the history and culture of Sichuan food.