Sichuan Opera, one of the major regional operas in China, shares many similarities with Peking Opera in terms of costumes, masks and roles. It also boasts of the performing tricks like one actor changing the masks within seconds and spitting fire.

The face changing, or "bianlian" in Chinese,is an important intangible cultural heritage in China. Only a few masters have grasped this skill. They know how to change Sichuan opera masks in magically quick succession. As they flourish their arms and twist their heads, their painted masks change again and again and again.

Face changing got its start 300 years ago. At the beginning opera masters changed the color of their face during performances by blowing into a bowl of red, black or gold powder. The powder would adhere to their oiled skin quickly. In another method, actors would smear their faces with colored paste concealed in the palms of their hands.

The origin of Sichuan Cuisine can be traced back to the Qin and Han Dynasties, although its recognition as a distinct regional system took place only in the Tang and Song Dynasty.

Sichuan Cuisine is famous for its distinct and various flavors. There are three basic tastes: spicy and hot, pungent, salty, sweet and sour. From these three groups they have derived 24 unique flavors, such as homely-taste, fish flavors, salty-taste. In Sichuan Cuisine, a single flavor is rarely used, compound flavors are most common. By blending different seasonings, skilled cooks can make dozens of different sauces each with its own flavor, including creamy, salty, sweet and sour, litchi, sour with chili, hot with chili, spicy and hot, mashed garlic, distiller's grain, fish sauce with chili, ginger juice, and soy sauce. The same sauce may be used differently in different dishes. When flavoring foods, sometimes two or more flavorings are combined, and sometimes a hot fire is used to concentrate the extract from the dish to increase the intensity of the flavor, preserve the primary taste of the dish, remove unpleasant flavors, and increase pleasant flavors. Famous dishes are Gongbao Chicken (fried diced chicken with chili sauce), Zhang Tea Duck, Mapo Tofu, chafing dish with pig's stomach, and cabbage in boiling water.

The Sichuan hot pot, like the rest of that humid and populous province's cuisine, tastes very spicy. The broth is flavored with chili peppers and other pungent herbs and spices. The main ingredients include hot pepper, Chinese crystal sugar and wine. Slices of kidney, chicken breast, beef tripe, goose intestines, spring onion, soya bean sprouts, mushrooms eel, duck and sea cucumber form the meat content of the dish.