First letter from China: Sichuan
Note: This is an on-the-road blog post. To find out more about why I am on this trip, please read, Next book: From Kerala to Shaolin.
A continuation of Postcard from Tibet: Drinking yak butter tea
When I find out that our mainland China trip will begin in Chengdu, I am overjoyed. Before this Kerala2Shaolin research trip, I had visited only a few mainland Chinese cities: Chengdu, Shanghai, Shenzhen and Zhuhai. By some distance, Chengdu is my favourite.
Li Ling, my wife, and I had visited in April 2012. Ling, on her first ever visit to the land of her forefathers, was filled with a mixture of excitement and trepidation, worried about a week of musky hotel rooms, smoky restaurants and squalid, squatting-only toilets.
Deciding on Chengdu back then was easy. Ling wanted to look at animals and I wanted to eat them. Few places attract animal lovers and carnivores so effortlessly: Chengdu is home to the world’s foremost Panda sanctuary; it is also one of Asia’s gastronomic capitals, the centre of Sichuan cuisine. After five days we were smitten, by the comical, goofy pandas, by the irresistible “mala” spice (ma: numbing; la: spicy) and, unexpectedly, by the charming, laid-back people of Sichuan, who seem less interested in China’s hot growth than China’s hot tea. (For a more detailed digression into mala and Sichuanese food, see Culinary post from China: Sichuan)