Jason’s

May 28th, 2008

The western province of Sichuan is one the most famous and populous provinces in China (85 million). Chengdu is one of two main cities in Sichuan and I used it as a base for the week I spent there. Sichuan was my return to the west of China, after a 2.5 hour flight due west from Shanghai. Chengdu is located on the vast Sichuan plain, just east of the soaring ridges of the Himalayas which climb to the Tibetan plateau.

At the same population size as Toronto, Chengdu was quite compact, clean and civilized compared to so much of the rest of China. No touts, less honking, cleaner (though not clean) air and a friendly and efficient vibe. It is also a great place to get spicy Sichuan food. Known as ’schezuan’ (sp?) food back home, it is considerably more spicy here. The best way to experience it is by trying Sichuan hotpot, which is essentially a spicy oil fondue pot with chili peppers floating in it. Thankfully, they give you an oil dipping sauce which reduces the heat. Nonetheless, you feel the searing heat in your mouth and down low the next morning. Not uncommon on a hotpot menu in Sichuan is pig brain, animal blood, chicken feet, pig joint, pig stomach…you get the delicious point. I stuck to ham, beef, sausage, bamboo and vegetables. I did order eel and clearly a living eel had just been cut up and what was left of it and its blood were just dropped into the pot. It was all good. Took me three beers (large bottles) to get through it all, though, to the amusement of all the girls working in the restuarant. That and the look of horror I gave them when they mistakingly brought the animal blood to the table.