Why is Chengdu a gourmet capital in the eyes of foreigners?

Because in February 20 10, it was allowed to join the UNESCO Creative City Network and was awarded the title of "Food Capital".

Chengdu has experienced six great ethnic migrations and large-scale immigration in history. The fusion of various folk cultures has brought a variety of ingredients and production methods, which has enriched and prospered Chengdu's food culture in communication and innovation. There are excellent chefs, the best restaurants and a large number of food critics from all over the country. The gathering of delicious food and the collision of cultures have promoted the development of Chengdu's food culture. In addition to the prosperity of local Sichuan cuisine, foreign cuisines and even foreign cuisines are colorful.

Chengdu's local dishes belong to Sichuan cuisine, with various cooking methods and tastes, but most of them are spicy. Among them, the most famous dishes are: fish-flavored shredded pork, rare chicken, kung pao chicken, Mapo bean curd, hairy belly hotpot, shredded beef, husband and wife lung slices, Deng Ying beef, Dandan Noodles, Lai Tangyuan, dragon wonton soup and so on.

There are countless kinds of food in Chengdu, and the biggest feature of Chengdu food is its rich taste. Twenty-three kinds of compound flavors were blended with five basic flavors: sweet, sour, bitter, spicy and salty. This diet concept and culture originated from China's ancient philosophy. In the early autumn of China, the ancient philosophers put forward that Chengdu cuisine inherited this idea, developed five flavors, absorbed the characteristics and essence of various dishes all over the country, and finally evolved into a unique food culture in Chengdu, becoming one of the most delicious schools of China cuisine and even the world.

Now Chengdu is not only the capital of food, but also the capital of culture.