Culinary event brings Sichuan's heat and heritage to Oxford

From the bold, aromatic flavors of Sichuan cuisine to the delicate artistry of traditional Chinese folk crafts, a cultural event at Oxford Brookes University on Oct 28 offered British students and visitors a taste of China's rich culinary heritage.

Sichuan Tourism University and the Confucius Institute at Oxford Brookes University jointly organized the event as part of a series of activities marking the Chinese university's 50th anniversary.

Through lectures, food tastings and displays of traditional folk arts, such as sugar painting and dough figurine making, the event sought to deepen cultural understanding and strengthen educational exchanges between China and the United Kingdom.

Du Li, academic dean of the Institute of Sichuan Cuisine Development and Food Culture at Sichuan Tourism University, delivered a lecture exploring the history, cultural identity and evolution of Sichuan cuisine.

She explained that the cuisine's distinctive character had been shaped over centuries by the region's diverse geography, abundant natural resources and the blending of culinary traditions brought by successive waves of migration.

Although renowned worldwide for its fiery flavors, Sichuan cuisine offers far more than heat, Du said. With 24 commonly used compound flavor profiles, it is distinguished by intricate layering and delicate balancing of tastes and aromas.

Du noted that Sichuan cuisine continues to evolve, embracing new ingredients, cooking techniques and modern technologies while preserving its traditional roots.

She hopes that food could serve as a bridge between cultures, encouraging more British people to discover Sichuan and gain a deeper appreciation of Chinese traditions.

The cultural exchange extended beyond the lecture hall. On Oct 27, a special evening banquet brought Sichuan flavors to Oxford.

Chinese culinary masters and practitioners of Sichuan's intangible culinary heritage prepared 10 dishes, including mapo tofu and beef brisket with green Sichuan peppercorns, combining traditional cooking techniques and authentic Sichuan seasonings with locally sourced British ingredients.