Highlights
“The fame of panda and the flavor of Sichuan cuisine are two treasure of Sichuan province.”
----Zoltan Somogyi(EO of UNWTO)


As the only “eatable museum”(which means you can find many delicious food here)Chuancais Museum is bringing a version of new museum----visiting can not only finished by using eyes and ears, you can also enjoy it by using mouth and nose. Nowadays, guests’ participation has become an important part of Chuancais’ culture. The core of Chuancais is slicing technique, fire control and the procedure of accomplishing the dish. These parts are changeable, full of experience and also can be called an art, besides, this art can only be inherited by teaching on site.


Price :
680 RMB per person

Minimum pax NO.1


Tour details :
Daily departure : the museum opening time is from 09:00 AM – 18:00 PM . our driver will come to pick you up at your hotel and driver about 1 hour to Chuancais museum located at gucheng village pixian county of Chengdu . the whole visiting time will be around 3.5-4 hours. After visit, drive back .


Step one: Tickling your taste buds with local snacks
As entering the museum, a journey about the tasty snacks: Northern-Sichuan style pea jelly, Tofu pudding, Zhong’s dumpling,converge in just one garden complex, revealing Sichuanese nostalgic feelings about street food culture in old days.

Step two: Sightseeing for cultural relics in western-Sichuan garden
While lingering around the museum, visitors may enjoy neoclassical garden scenery in an area of 27,000 m2. Our Western-Sichuan building complex is decorated with age elements, such as bricks from the Han Dynasty, black wood folding screen with scented rosewood inlay, Sichuan embroidery and hand-carved wooden door from the Qing Dynasty. Over 6,000 antique collections standing by our sides are telling us an over 3000-year-old story about food origin, cooking methods, kitchen wares as well as chefs and its followers.

Step three: Raw Material Display Area
Here in our brewing factory, 200 odd pots of naturally fermented Pixian chili bean paste is revealing the taste of time. These handmade treasures, aged 1 to 9 years, is well known as the soul of Sichuan Cuisine. Visitors may take part in the strict and sensational process of making paste, which have been produced by “flipping, sun burning and dewing”, a traditional way passed down from 300 years ago Qing Dynasty.
Then, while stretching out your body, a peaceful and lively pastoral picture spreads out in front of your eyes. With organic vegetables growing, rang-free poultry and mixed grain-fed livestock being raised.

Step four: Kitchen god ancestral hall
Respected as a grandmaster of all Chinese chefs, kitchen god involves an essential part of Sichuan culinary culture. The museum boasts the largest Kitchen God Ancestral Hall in the world. Here, visitors may participate a worshipful ritual by offering incense and come to have a perception of cherishing food, drinks, families and anything what we have been endowed.

Step five: Old Sichuan restaurant alley
As wandering in Western Sichuan classical buildings along an alley, visitors may enjoy paintings of Sichuan restaurants well-known in the first half of the 20th century, taking them back to the prosperous time of Sichuan cuisine in those old days.

Step six: Traditional raw material processing tools display area
Here, we take pride in our ancestors’ diligence and wisdom by showcasing such traditional raw material processing tools as wind machine, sugar machine, hit machine, stone grinder, etc. Visitors may be glad to try soy bean milk with grinding machine. Then a bowl of delicious spicy or sweet bean curd pudding will be served up as rewards.

Step seven: Cooking class
Under the guidance of our senior chefs, visitors change into chef uniforms and start a cooking class to cook three typical Sichuan dishes, getting sensational experience from firing in the wok, quick stir frying to marvelous presentation. Then our chief executive chef will give comments on students’ outcomes and award them with “rookie master chef ” certificate.

Cooking Class Lessons:

Package A：Panda Steamed Dumplings, Kung Pao Chicken, Mapo Tofu
Package B：Pumpkin steamed dumplings, Daqian Dry-braised Fish, Boiled Beef in Hot Chili Oil

Step eight: Enjoying the meal
While sharing the delicious food with friends, visitors may also enjoy extra free service with daily soup, steamed rice, pickles as well as fruit juice, white spirit brewed with traditional Chinese herbs. What’s more, a recipe for dishes on the class will be delivered to students.
Step nine: Leisure time in Sichuan tea house
Resting yourself in a bamboo chair and desk, sipping a cup of covered-bowl tea, playing Majong, pacing yourself to be a real native here.

We also could provide different kinds of professional trip,Please feel free to contact us to let us know your requirement .