With the world’s largest population, fourth largest landmass, 5000 years of Han Chinese history, and 55 other ethnic minorities mixing in their own culinary traditions, describing cuisine in China as ‘varied’ would be a sizable understatement.

Sichuan provides us with one of the four major schools of Chinese cuisine. Tell a Chinese friend you are on your way to Sichuan, and he or she will surely ask you, “你能吃辣吗”, or “can you eat spicy food?” The cuisine is often described with two simple adjectives: numbing and spicy. Sichuan’s fertile plains produce a plethora of fresh ingredients including chili peppers and peppercorn, two of the main culprits in Sichuan spice. Skewer veggies and meat on the grill, boil them in hot oil in a hotpot, or stir-fry a classic such as Kung Pao Chicken or Grandma’s Pock-Marked Tofu. The Sichuanese don’t tend to be picky as long as its spicy.

Yunnan is a much different story. Given the province’s extremely varied topography and nationalities, most cuisine is derived from the very fruits and vegetables grown locally. In the tropical climates of the south, ingredients very uncommon in the rest of China, such as mint and pineapple, are often incorporated. In the northwestern part higher altitudes require more sustainable and reliable items such as cheeses, breads, and dried meats, yak in particular. Generally, restaurants in Yunnan most commonly serve fresh stir fried dishes comprised entirely of local produce. These restaurants are often simply nothing more than a wall with shelves piled high in fresh veggies and tofu. Customers are welcome to hand pick veggies to compliment the meat or tofu of their choice in stir fried dishes or soups.

As we will often encounter Tibetan culture, it is useful to know a little about the cuisine. Since virtually all Tibetans live on the Tibetan Plateau (above 2000 meters or 6500 feet), they large rely on domesticating animals and other items that can be sustained there. Yaks and sheep along with potatoes and barley are the staples of the Tibetan diet. The assuredly new tastes of yak butter, yak tea and yak cheese are sure to etch out a new memory.