Chengdu Market & Sichuan Cooking Experience with a Michelin-Level Chef

This is a hands-on food experience in Chengdu led by a Sichuan chef with Michelin-level kitchen training. The experience follows a real culinary flow: market sourcing → cooking → shared meal, designed to show how Sichuan food is actually built from the ground up.

1. Wet market walk — where Sichuan food begins

We start in a traditional Chengdu wet market, where locals buy ingredients for daily cooking.

With your chef host, you will explore:

seasonal Sichuan vegetables (celtuce, leafy greens, herbs)

fresh chili varieties and Sichuan peppercorns

local tofu, preserved vegetables, and condiments

Your chef will explain how professionals evaluate ingredients instantly, and how Sichuan flavor starts long before cooking — at the sourcing stage.

2. Cooking session — Michelin training meets home-style Sichuan food

In a private cooking space, your chef will guide you through a hands-on session preparing classic Sichuan dishes such as Mapo Tofu or Kung Pao Chicken (menu varies by season).

You will learn:

wok heat control and timing

layering chili, oil, and pepper aroma

how professional techniques are simplified for home cooking

This is not a demonstration — you cook together with direct guidance from the chef.

3. Shared meal — eating what you create

After cooking, everyone sits down to enjoy the dishes together.

The chef will share insights from Michelin kitchens and explain how Sichuan cuisine balances precision and everyday comfort.

Duration

Approximately 4–5 hours

Good to know

Led by a Michelin-trained Sichuan chef

Includes wet market visit + hands-on cooking

Small group or private experience

Seasonal ingredients define the menu

No shopping stops or commercial detours

Comfortable walking shoes recommended

Essence

A simple, immersive way to understand Sichuan cuisine — from raw market ingredients to the final shared table, guided by a professional chef.