Culinary event brings Sichuan's heat and heritage to Oxford

Helen Laville, vice-chancellor of Oxford Brookes University, said sharing food offered a valuable opportunity to bring people together and foster mutual understanding.

She highlighted the knowledge and craftsmanship passed down through generations in traditional cuisine, as well as the significant role universities play in preserving and sharing cultural heritage. She also hopes the event opens up further opportunities for cooperation between Chinese and British institutions in hospitality, tourism and food culture.