Most Sichuan cooking classes teach restaurant dishes. This one teaches the food Chengdu locals grow up eating.

When people think of Sichuan cuisine, they often imagine famous restaurant dishes like Mapo Tofu or Kung Pao Chicken. But for locals, the true heart of Chengdu's food culture lies in its traditional street snacks—everyday favourites enjoyed at breakfast, festivals, family gatherings, and area markets.

This hands-on cooking experience takes you beyond ordinary Sichuan cooking classes. Instead of learning restaurant recipes from a chef, you'll discover how to make Chengdu's iconic snacks with traditional snack makers who have spent years preserving these local techniques and traditions.

Together, you'll prepare beloved classics such as zongzi (rice dumplings), spring rolls, cold noodles, century eggs, and other seasonal specialities while learning the stories behind each recipe. Every snack reflects a piece of Chengdu's history, family traditions, and everyday life.

Before cooking, you'll visit a local area market to select fresh ingredients, just as locals do every day. Along the way, you'll learn how ingredients are chosen, how these snacks are connected to local customs, and why they remain an essential part of Chengdu's food culture today.

Whether you're passionate about food, curious about Chinese culture, or simply looking for a cooking class that's truly different, this experience offers a deeper connection with Chengdu through the flavours its people know and love.