Sichuan Cuisine Museum of Chengdu

This guide to the Sichuan Cuisine Museum of Chengdu starts with a single glass case, a crock of fermented broad bean chili paste the museum values at about four million yuan, and dares you to be skeptical about the number. It traces the compound itself, opened in two thousand seven on the edge of Pixian's old market town, built from Han dynasty style brick, carved rosewood screens and Shu embroidery designed to look centuries older than it is. You'll follow the question of why a museum would dress up a pantry ingredient like an imperial relic. Look closely at the raw materials hall before you leave.