{
  "id": 239253,
  "title": "Discovering Chengdu through whisky, Sichuan cuisine, lacquerware and pandas",
  "url": "https://urgent.news/2026/08/06/discovering-chengdu-through-whisky-sichuan-cuisine-lacquerware-and",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-08-06T21:49:00.000Z",
  "source": {
    "name": "Channel News Asia",
    "slug": "channel-news-asia",
    "url": "https://www.channelnewsasia.com/experiences/things-do-chengdu-food-pandas-whisky-lacquerware-6299586"
  },
  "original_language": "en",
  "account": "Chengdu, renowned for its panda reserves and hotpot delicacies, reveals a different facet through whisky, traditional lacquerware, and refined Sichuan cuisine. A whisky distillery nestled at Mount Emei's base, a lacquer workshop safeguarding ancient techniques, and chefs elevating Sichuan cuisine through meticulous ingredient selection and craftsmanship exemplify the region's commitment to craftsmanship. This experience underscores how these elements intertwine in Sichuan, influencing everything from culinary preferences to cultural preservation. Situated two hours from Chengdu's bustling urban landscape, The Chuan Malt Whisky Distillery, designed by Shanghai-based Neri&Hu, embodies the Chinese concept of shan shui, or mountain-water harmony. With its architecture and design harmonizing with the natural environment, the distillery offers a tranquil ambiance. A sensory journey through the whisky-making process, led by brand ambassador Allen Zou, highlights the distillery's commitment to \"flavour over yield.\" Utilizing Chinese single oak casks sourced from the Changbai Mountain region, the whisky's distinct character emerges, distinguishing it from global counterparts. Tasting sessions showcase the intricate blend of cask-matured whiskies, emphasizing the whisky's distinctive identity rooted in the Chinese landscape. Just a short distance away, The Yan restaurant elevates Sichuan cuisine through innovative approaches. Led by executive chef Tony Yang, the establishment offers dishes that intertwine whisky-making elements with traditional Sichuan flavors, such as fish maw and pork trotter soup infused with sherry oak cask, and crispy pigeon roasted with Chinese Single Oak. Expanding beyond hotpot and mapo tofu, Chengdu's culinary scene aspires to redefine gastronomic experiences, with whisky enthusiasts increasingly intrigued by China's emerging whisky culture and terroir.",
  "summary": "From a malt whisky distillery near Mount Emei to refined Sichuan cooking, traditional lacquerware and panda conservation, a trip through Chengdu and its surrounds reveals the craftsmanship shaping this corner of China.",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}