Sichuan Quotes & Sayings

Already 2008 has proved a tumultuous year in terms of global perceptions of China, and there are still 59 days to go until the Beijing Olympics. The tragedy of the Sichuan earthquake followed hard on the heels of the riots in Tibet and the demonstrations surrounding the Olympic torch relay. — Martin Jacques

The loneliest Chinese man I ever met lived halfway up the Three Gorges, in Sichuan Province. — Paolo Bacigalupi

The idea to use backpacks came from my visit to Sichuan after the earthquake in May 2008. During the earthquake many schools collapsed. Thousands of young students lost their lives, and you could see bags and study material everywhere. Then you realize individual life, media, and the lives of the students are serving very different purposes. The lives of the students disappeared within the state propaganda, and very soon everybody will forget everything. — Ai Weiwei

The hidden village was something we found when we went to research in China we climbed a mountain in the Sichuan province where the panda sanctuary is based, and we climbed to this beautiful, mist-covered, almost primordial place and when we turned these corners these moss covered old buildings would come into view, revealing themselves and it was so beautiful and so unlike anything we'd seen that we literally took those moments and put them into the film [Kung Fu Panda 3]. — Jennifer Yuh Nelson

Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America. — Raymond Sokolov

I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province. — Anthony Bourdain

Unique to Sichuan, ma is the spicy flavor of a wild tree peppercorn called huajiao - with a taste between peppercorn, caraway, and clove, but so strong that too much will numb the mouth. Two varieties grow in Sichuan, clay red peppercorns and the more perfumey brown ones. La means "hot spice" and is accomplished with small burning red peppers. The combined seasoning, ma-la, defines the taste of Sichuan food. — Mark Kurlansky

ONCE I STOOD on the bank of a rice paddy in rural Sichuan Province, and a lean and aging Chinese peasant, wearing a faded forty-year-old blue jacket issued by the Mao government in the early years of the Revolution, stood knee deep in water and apropos of absolutely nothing shouted defiantly at me, We Chinese invented many things! — Mark Kurlansky

Sichuan pepper is the original Chinese pepper, used long before the more familiar black or white pepper stole in over the tortuous land routes of the old Silk Road. It is not hot to taste, like the chilli, but makes your lips cool and tingly. In Chinese they call it ma, this sensation; the same word is used for pins-and-needles and anaesthesia. The strange, fizzing effect of Sichuan pepper, paired with the heat of chillies, is one of the hallmarks of modern Sichuanese cookery. The — Fuchsia Dunlop