Peking university, April 3, 2025: Offering a gastronomic extravaganza that celebrates a centuries-old culinary tradition, a feast of Southern Sichuan cuisine was presented in the Jiayuan Canteen and Xinyuan Canteen of the Changping Campus. Jointly organized by PKU Catering Services Center and Xingwen County of Yibin City, this food festival featured an assortment of Sichuan delicacies worthy of delighting the most discerning epicure. 


Let’s take a deep dive in the courses and wok and roll with some Sichuan spice!

Sichuan Spicy Pork Ribs


Glazed in an amber-hued sauce, these fall-off-the-bone ribs unfold a symphony of flavors — savory, spicy, and subtly sweet — dancing on the palate in perfect harmony. With the gentlest touch, the ribs melt away, unraveling the culinary secrets of Sichuan’s southern highlands.

Spicy Ginger Duck Noodle


Diced duck layered in fermented bean paste makes a glossy crimson topping. Underneath is Yibin’s signature alkaline noodle drenched in chili oil. This zesty flavor can surely send your taste buds to cloud nine!

Xingwen Grand Wontons


Plump wontons with delicate wrappers swim in a fragrant crimson broth. With hand-crafted chili oil adding to the spice, a bowl of steaming wontons is irresistible. 

Pickled Radish & Duck Soup


In a word of spice and chili, this bowl of golden stew offers a much-needed reprieve to a sensitive tongue. The tenderness of the duck, the ruby crisp of the radish, plus the piquant kick of wild chili peppers broiled in thick stock render a savory tang. 

Bamboo-leaf Wrapped Glutinous Rice Cake


Six hours of steaming preparation sets off the fresh scent of grass in the leaf and a subtle sweetness in the rice. The soft and chewy texture of the rice is perfectly complemented with fresh aroma of nature.

Four-Delight Tangyuan(Sticky Rice Dumplings)


Four different stuffings add to the fun four times as you explore a bowl of plump tangyuan in high delight.

Yibin-Style Drunken Goose


Farm-raised goose marinated in aged rice wine. The flesh springs tenderly to the bite, leaving the palate awash in lingering fragrance — a bold harmony of “drunken aroma and Sichuan spice”.

Crispy Fish Fingers


Enveloped in a golden crispy shell, the tender fish burst forth with every bite a savory-spicy harmony of ginger, garlic, and pickled chili oil. It is a delicate experiment where crackling texture dances with silken flesh.

In a 1,600-kilometer culinary pilgrimage where taste buds feast and cultures bloom, Yibin’s spice-kissed soul meets Yanyuan’s warm embrace. More mysteries on the palate nestled in the rolling mountains of southern Sichuan wait patiently for you to unlock.

Written by: Chen Shizhuo
Edited by: Zhang Jiang