China Week 2026 – HouTang – Sichuan Culture Week
The HouTang Sichuan Culture Week offers eight days of Bianlian, Shu embroidery, the art of tea, calligraphy, pandas, Sanxingdui and Sichuan cuisine. The free cultural programme is open to all without the need to register.
HouTang – Chinese Sichuan Culture Week 2026 12–19 September 2026
Sat 12 Sep | 1.00 pm–2.00 pm and 6.00 pm–8.00 pm
Opening: Bashu Culture and Bianlian
An introduction to the history and cultural diversity of Sichuan, featuring a live Bianlian performance.
Sun 13 Sept | 1.00 pm–2.00 pm and 6.00 pm–8.00 pm
Tibetan-influenced regions, multi-ethnic clothing and Bianlian
A presentation on the Ganzi and Aba regions, as well as traditional clothing and cultural elements. This will be accompanied by a Bianlian performance.
Mon, 14 Sept | 15:00–17:00
Shu embroidery, Shu brocade and traditional patterns
A presentation of traditional textile and embroidery art from Sichuan, featuring interactive colouring sheets and pattern cards.
Tue, 15 Sept | 15:00–17:00
Sichuan teahouse culture, long-spouted teapot tea ceremony and Dongpo calligraphy
An introduction to Chengdu teahouse culture, a demonstration of the art of tea brewing with long-spouted teapots and a calligraphy workshop.
Wed 16 Sept | 3.00 pm–5.00 pm
Pandas and Sichuan’s Natural Ecology
An introduction to the giant panda and Sichuan’s natural landscapes, featuring pictures, a quiz and hands-on activities.
Thu, 17 Sept | 3.00 pm–5.00 pm
Sanxingdui and the Ancient Shu Civilisation
An introduction to the Sanxingdui culture, featuring bronze masks, gold and jade artefacts, and a guided quiz.
Fri, 18 Sept | 1.00 pm–2.00 pm and 6.00 pm–8.00 pm
Bianlian performance and mask culture
Live Bianlian performance with an introduction to Sichuan opera, costumes, music and the significance of the mask colours.
Sat 19 Sept | 1.00 pm–2.00 pm and 6.00 pm–8.00 pm
Bianlian, Sichuan flavours and closing event
Bianlian performance and an introduction to Sichuan cuisine, typical spices and traditional hotpot culture. Followed by the closing ceremony of the culture week. (Source: Meng Gastro GmbH)