From witnessing martial arts displays at Dujiangyan to sampling authentic Sichuan flavors at the Chuancais Museum and participating in practices of making Zongzi (a glutinous rice dumpling wrapped in bamboo or reed leaves) on Mount Emei, global tourism professionals immersed themselves in the natural and cultural charms of Sichuan during a tour from May 29 to 30, following the 2025 Global Cross-Border Tourism (Sichuan) Conference &Trip.com Group Global Partner Gala.

The guests conducted on-site visits to the Dujiangyan Irrigation Project, which dates back over 2,000 years, tracing its engineering marvels along the route from Fulong Guan (Fulong Temple) to Baoping Kou (Bottle Neck), Feisha Yan (Flying Sand Weir), and onward to Yuzui (Fish Mouth). Walking the pathways, every guest unanimously reached for their phones to capture this "living world heritage". Robert Bettles of Australia's EVT Hotels Group marveled, "To think that without the aid of modern technology, the ancient Chinese could design and engineer something so ingenious—it's truly a marvel!" At the Nanmu (Phoebe Zhennan) Woods Scenic Spot in Dujiangyan, a demonstration of Qingcheng Martial Arts, a national-level intangible cultural heritage representative item, drew the attention of many foreign guests. The martial artists' movements alternated between solid and fluid, their robes and sleeves fluttering in elegance like flowing clouds and running water.

At the Chuancais Museum in Chengdu, guests were instantly captivated by the bold flavors of Sichuan cuisine—spiciness, numbness, fragrance and freshness. Through signature Sichuan snacks like Dandan noodles, chili-drenched Zhongshuijiao dumplings and Malatang customizable hotpot, the guests embarked on a culinary cultural odyssey via their taste buds. British guest Laura donned an apron and transformed into a chef. Under the guidance of a Sichuan cuisine master, she prepared the classic dish of Kung Pao Chicken. "From the Sichuan cuisine to the Sichuan-style architecture and gardens, every element here presents a unique cultural tapestry unlike anywhere else," said Laura. In the museum's interactive experience zone, the bang-bang of San Da Pao (Sichuan's featured glutinous rice balls dusted with soybean powder and drizzled with dark brown sugar syrup) mingles with their caramel-like aroma, creating a feast for the senses. Geetu, a guest from Dubai, energetically slammed the glutinous rice balls onto the wooden board. After three resounding thuds, the finished product coated in soybean powder had her exclaiming, "Amazing!"

At the Wanfo Summit of Mount Emei, a Zongzi-making activity for visitors drew active participation from the guests. "This is a very unique experience," said Sharon, who is from a travel agency in Singapore. Amid the lingering fragrance of Zongzi leaves, an Emei Wushu flash mob burst onto the scene at the summit: staffs roared through the air with tiger-like might, and paired blades danced like wintry lightning. Against the backdrop of this peak's millennia-old grandeur, the raw power of Wushu intertwined with nature's serene majesty, holding the guests utterly spellbound.

The service quality at various tourist attractions in Sichuan also deeply impressed the guests. Shankar, Chief Commercial Officer at CLLIX Apartments and Hotels, highlighted that the Dujiangyan Scenic Area's intelligent navigation system supports 14 languages, significantly facilitating foreign tourists, and additionally, the Mount Emei Scenic Area has installed foreign-card-enabled ATM self-service cash withdrawal stations. These details epitomize the international service standards of Sichuan's cultural tourism. "The experience was incredible—I'll recommend more people visit Sichuan," Shankar concluded.