Sichuan's beautiful landscapes offer breathtaking treats for any visitor. Three of its numerous tourist attractions have been included on the World Cultural and Natural Heritage List.

1. Leshan Giant Buddha -- a massive 230-foot Buddha engraved into the wall of Lingyun Mountain. It was first started during the Tang Dynasty (713 AD) and completed in 803 AD. The Buddha is said to be the largest stone Buddha in the world. It is so big that more than a hundred persons can sit between its feet.

2. Jiuzhaigou Scenic Area – A more than 240-square mile-national park located in north Sichuan. It possesses magnificent natural beauty that it has been proclaimed a UNESCO World Heritage site. The word “Jiuzhaigou” denotes the 9 Tibetan villages living in the valley. Aside from lush green forests and snowy mountains, there are also more than a hundred lakes that dot the deep Jiuzhaigou valley.

3. Mt. Emeishan—It is considered as one of the four most sacred Buddhist Mountains in China. Many people visit the mountain to pay pilgrimage to more than a hundred Buddhist monasteries and temples. Most of these historic and religious sites have been built in 25-220 AD during the Eastern Han Dynasty. There are also those who visit the mountain to experience the adventure of scaling its superb heights.

4. Mt. Qingcheng – Also known as the Green City Mountain because of its towering peaks with their dense forest cover. The mountain is also home to more than a hundred pavilions, monasteries, and temples.

5. Yellow Dragon Valley (Huang Long Valley) – A 270-square mile valley which is reputed to possess some of the most beautiful sceneries in the world. It has been included in China’s World Cultural and Natural Heritage List in 1992. Yellow Dragon Valley offers its visitors a splendid array of natural scenery. There are also Tibetan fold villages that merge harmoniously with the beautiful surroundings.

Aside from the Han majority, there are many ethnic group communities in Sichuan. Among these varied groups are Qiang, Man, Tibetan, Dai, Mongol, Buyi, Yi, Zhuang, and Lishu. It is the only province where the Qiang people, one of the oldest Chinese ethnic groups, reside in homogenous communities.

Sichuan is a food-lovers’ paradise. Its cuisine is considered as among the eight major schools of Chinese cuisine and the most popular. Their cooking style coupled with rich and mouth-watering flavors appeal to the palate of many food connoisseurs throughout the world. Once you have a taste of Sichuan cuisine, you will always be looking forward to you next meal of the best flavors of the east.

The most distinctive feature of Sichuan’s local flavor is its mouth-scorching spiciness. Its main seasonings are chilies and pepper creating super hot Sichuan dishes well-loved by many. The geographical features of Sichuan have a major influence in the flavor and taste of its local cuisine. Its climate is hot and humid and rainfall is abundant. These environmental conditions are excellent predisposing factors of rheumatism. Locals believe that Chili and peppers can get rid of internal dampness brought by high environmental humidity. Thus, using generous amounts of chilies and pepper serve a dual purpose—to give zest and flavor to many famous dishes as well for health purpose.

The most popular Sichuan dishes include:

1. Stir-fried bean curd in hot sauce (Mapo Tofu)—this is a famous Sichuan dish. It is made by stir-frying bean curd mixed with minced beef or pork in a powerful chili-and-bean sauce.

2. Sichuan hot pot -- a favorite dish of young and old alike especially during cold weather. Raw slices of fish, meat and vegetables are cooked in broth laced with chili peppers.

3. San-da-pao --literally means "three big shells" --delicious glutinous rice balls which are steamed with a generous sprinkling of brown sugar syrup.

4. Twice Cooked Pork – Sichuan’s signature pot dish. Slices of pork are steamed and then fried until crisp. Its sauce is made up of hot and sweet bean paste.

5. Tea Smoked Duck – the duck which had been previously marinated with cinnamon, aniseed and pepper, is steamed and smoked over camphor wood chips and tea.