Learn to cook Sichuan cuisine in Kuanzhai Alley, and eat as you cook

An immersive Sichuan cuisine cultural experience to spice up your trip! At the Sanchuan Jiuwei Experience Center in Kuanzhai Alley, you can not only enjoy the view of the bustling street and people-watch from the second floor but also learn to cook Sichuan cuisine, stir-frying and eating as you go, experiencing the heritage and practice of Sichuan culinary culture. Embark on a unique culinary learning journey in Chengdu: prepare classic Sichuan dishes with your own hands, listen to the stories behind the food, and delve into the charm of Sichuan's food culture. ✅Come here, learn Sichuan cuisine, stir-fry, and eat as you cook: Professional instruction: Guidance from experienced Sichuan chefs, providing hands-on teaching of traditional techniques. Cultural integration: Each dish is accompanied by an explanation of its cultural background, from history to culinary philosophy, offering a comprehensive understanding of the essence of Sichuan cuisine. ✅Opening hours: 10:00 am - 8:00 pm ✅Experience process: 1. Cultural tour: Explanation of Sichuan cuisine history and the art of seasoning. 2. Cooking practice: Participate in the entire process of preparing the day's dishes in groups, from preparing ingredients to plating. 3. Tasting and sharing: Enjoy the dishes you've cooked yourself and exchange experiences. 4. Certificate of participation: Receive a "Sichuan Cuisine Master Experience" certificate. ✅Daily themed courses: Seven days a week, different dishes to experience the diverse flavors of Sichuan cuisine! Monday: Classic Kung Pao Shrimp Balls, Double Pepper Preserved Eggs, Beef Guo Kui Tuesday: Spicy Stir-fried Chicken, Strange Flavor Shredded Chicken, Zhong Dumplings Wednesday: Traditional Fish-Fragrant Shredded Pork, Red Oil Pig's Ear, Ice Flower Potstickers Thursday: Douban Chili Crucian Carp, Lantern Fish Fillet, Sweet Water Noodles Friday: Stir-fried Beef with Double Peppers, Fish-Fragrant Green Beans, Spring Flavor Bags Saturday: Three-Year Preserved Vegetable with Fried Salted Pork, Garlic White Meat, Green Pepper Wontons Sunday: Zigong Fresh Pepper Rabbit, Roasted Pepper Eggplant, Shredded Chicken Cold Noodles