I was born and raised in Sichuan and attended school there, but surprisingly, there are many places and attractions I’ve never visited. After graduating, I went to work in Shenzhen.
For this National Day holiday, I decided I had to really enjoy my time in Chengdu.
When you think of Sichuan, two major symbols immediately come to mind: the giant pandas and Sanxingdui.
We arrived at Chengdu East Station on the 28th and stayed at a nearby homestay for the night. The next day, we took a taxi to the west gate of the Panda Base. The entrance fee was 55 yuan per person. The base is huge, and I recommend buying tickets for the sightseeing shuttle, which allows unlimited rides before the park closes. This will save you a lot of time walking between areas. The west gate features several exhibit halls, while the south gate has several panda “villas.” There’s a fan favorite: Huahua. On holidays, you’ll usually need to wait in line for hours just to catch a glimpse of her, haha.
The base is home to over 200 pandas, so there’s a good chance you’ll see them being active. Their daily routine consists of either sleeping or eating—it’s the dream life of every working person!
At the entrance to the park, there’s a direct bus service to Sanxingdui, costing just a few dozen yuan. If you finish your visit to the Panda Base by noon, you can head straight to Sanxingdui in the afternoon to experience ancient Shu civilization. I highly recommend hiring a guide to better understand the history, background, and significance of the artifacts, rather than just strolling through and missing their deeper meanings.
After experiencing Sichuan’s iconic symbols, we couldn’t miss out on the food. Sichuan cuisine is famous for its fresh, fragrant, and spicy flavors. What awakens the genetic instincts of a Sichuan person, besides the air you breathe when you step off the train, is the taste of Sichuan food unfolding on your palate. Although I’ve eaten a lot of Sichuan cuisine in Shenzhen, it’s never quite tasted the same. Maybe that’s the unique charm of local ingredients and traditions, something that can only be fully appreciated in its native environment, shaped by the mountains, geography, and culture.
Skewers, hotpot, rabbit dishes, maocai, cold dishes, banquets, crispy pork, spicy tofu… these are the hometown flavors I most wish I could bring back with me to Shenzhen.
