The Sichuan Cuisine Museum is a specialist museum in Pidu District, well outside central Chengdu, but it has a clear reason to be on a food-minded itinerary. Exhibits cover the tools, ingredients, and history behind Sichuan cooking, with particular attention to Pixian doubanjiang, the fermented chilli-bean paste that underpins so many local dishes.
This is not a quick city-centre museum stop. The best visits include the hands-on cooking or tasting elements, which make the trip feel less like reading panels about dinner and more like understanding why Chengdu eats the way it does. Arrange transport carefully, especially for the return journey.