No visit to Sichuan is complete without a visit to the Sichuan Opera and when you combine it with a traditional feast it becomes all the more special.

In Part Four of Nathan King’s series on Sichuan cuisine, we discover the many changing faces of its dishes.

A night in the heart of Chengdu and the famous Sichuan opera face changers in many different colored faces transformed in a flash to the crowds delight.

Some  recipes are over a hundred years-old. Some less than ten. What is surprising about Sichuan cuisine is this constant flux between the traditional and the modern that compete and complement one another.

For the uninitiated, Sichuan opera is hard to understand, but that is not the case  for Sichuan cuisine. It’s easy to love it at first bite, even if the tastes and ingredients aren’t familiar. But the more you learn, and eat, the more you appreciate this unique cuisine.