Sichuan Tourism University News Network （Correspondent:YangLuming）From 18 to 24 January, at the invitation of the Chinese Embassy in Sri Lanka, a team of academics from Sichuan Tourism University (SCTU) took part in the 'Happy ChineseNew Year' and 'Chinese Culture Week' celebrations in Colombo, Sri Lanka’s capital. The group included Lan Minglu, Hu Jinxiang, Yang Luming and Chen Qi from the School of Culinary and Food Science Engineering, plus Li Jia from the Hilton School of Hotel Management.

Drawing on their professional expertise, the academics showcased the making of over ten classic Sichuan dishes, includingspicyKou Shui Ji (Spicy Poached Chicken), Mapo Tofu, Chengdu Dandan Noodles and traditional brown sugar jelly. They also demonstrated sugar painting craft.The team created original fusion dishes by blending local Sri Lankan crab and seafood with classic Sichuan cooking methods, alongside displays of the Sichuan tea ceremony. Their polished culinary craft and professional hospitality service won widespread acclaim from local attendees.

The team held talks with Ji Lili, counsellor of the Chinese Embassy in Sri Lanka, and Ni Lisheng, director of the China Cultural Center in Sri Lanka. The two sides shared insights on SCTU’s distinctive academic programs, institutional strengths and prospects for future collaborative projects with Sri Lankan partners.

This cultural outreach activity supports the goals outlined in the Rice-Rubber Agreement and boosts high-standard cooperation under the framework of the 'Belt and Road' Initiative. Beyond highlighting the appeal of Sichuan food and tea culture, the event showcased SCTU’s leading standing in culinary education. It facilitated cross-cultural exchange between Chinese and Sri Lankan food traditions and helped raise the global profile of Sichuan cuisine.