Sichuan on the Tongue Cuisine Culture Exhibition

Sichuan has historically been known as "heavenly Country" or "the country of plenty" due to its abundance of foods and various natural resources. The Yangtze River and its tributaries flow through the Sichuan Basin, making it extremely fertile, with high productions of crops, vegetables, fruits, poultry, and freshwater fish. These unique geographical characteristics give rise to a famous cuisine style- Sichuan Cuisine, which has been declared as "uphold good flavors and fond of hot and spicy tastes". Extremely rich in its flavors and combinations of flavors, as well as the heavy use of spicy condiments, Sichuan Cuisine has great popularity at home and abroad.

Except the main well known dishes like Kung Pao Chicken, Sichuan hot pot and Mapo Tofu, Sichuan Cuisine is also famous for tea, liquor and various snacks. This exhibition is divided into four parts tracing the history and development of the profound Sichuan Cuisine culture. More than hundred antiques are selected from the collections held by important Chinese Museums, ranging from the potteries of the Neolithic Age to modern tableware. The exhibition has four parts: "Hunting and fishing", "The rich salt wells", "The tea horse road" and "Exuberant flavors“.


Environment:Temperature 20 ± 2℃; Humidity 55 ± 5%;Illumination<200 luxes using optical fiber or halogen light with ultraviolet filter. Advanced exhibition facilities against fire and burglary.

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