A Sichuan gourmet food themed event took place in Tokyo, Japan on April 7 and 8, as part of a promotional campaign launched in 2016 to promote Sichuan culinary culture and discover best Sichuan cuisine restaurants worldwide.

 

The event attracted nearly 80,000 local residents. Wang Wei, director of the Tokyo office of China’s national tourism administration, also participated.

 

Delicious food was provided for sampling, from signature dishes Kung Pao chicken and Ma Po tofu, to white fungus broth with a smooth mouthfeel, to specialty noodle and dumplings, cooked by Chef Yang Cong on the site.

 

A Japanese enthusiast of Sichuan cuisine introduced tourism routes to explore the unique culinary culture and breathtaking views across Sichuan in southwest China.

 

Sichuan Opera performance including face-changing stunts amused the participants.