New routes from Hainan Airlines open up a world of essential Sichuan eats
For adventurous foodies who hunt the most delicious Sichuan fare in New York’s Chinatown, your culinary world just got a whole lot bigger. With recently launched nonstop flights from Hainan Airlines between JFK airport and China’s culturally rich Chengdu and Chongqing, authentic Sichuan cuisine is just a plane ride away.
Characterized by its bold flavors and use of garlic, Sichuan peppercorns and broad bean chili paste, Sichuan cuisine originated in southwestern China when traders from South America brought chili peppers to the area in the 16th century. Locals quickly welcomed the tongue-tingling spiciness of the chilies and combined them with the region’s abundance of rice, vegetables, beef and pork to create the Sichuan cuisine Chengdu and Chongqing are known for.
Dishes like Mapo Doufu, Lazi Ji and Hot Pot are some of the most famous Sichuan dishes that foodies from all over the world seek out in the Sichuan Province. In fact, Hot Pot, a simmering soup of sliced meat, veggies and wontons cooked at the table, is world renowned in Chongqing, where it’s prepared with chilies and Sichuan peppers – making it the spiciest variation in China. And Chengdu, which UNESCO named a city of gastronomy in 2011 for its creative cuisine, has a storied tea culture with modern tea houses that are perfect for a post-meal game of Mahjong.
Food has the power to bring people together, and HNA Group is excited to launch these new flights with the mission of initiating a cultural exchange and strengthening diplomatic ties between the U.S. and China. There’s nothing better than new friendships and ideas shared over a simmering chicken dish marinated in garlic and chilies. Is your mouth watering yet?
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