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I introduce Sichuan Chengdu where my Chinese friend lives.
About 60km northwest from the Chengdu city, there is a supply of water institution trace made in the valley of Dujiang Yan city. Originally Dujiang Yan was a name of the supply of water institution, but it becomes the place name now. Dujiang Yan began the supply of water construction in the third century B.C., and it was finished after several centuries.
By the way, speaking of Chengdu, Sichuan cooking is famous. The bean-curd soup seasoned with red pepper of Sichuan is famous and delicious, but the home of Sichuan is very hot. It is too hot dramatically.
The hotness is so, too, but a lip and a tongue were numb. This is that Japanese pepper and red pepper use in large quantities. Red peppers have a sterilization ingredient and to prevent food from being corrupt. It is said that the seasoned is like this.
When Japanese come for sightseeing, local guide informs the restaurant that the season is not so hard and you can eat deliciously. Perhaps the bean-curd soup seasoned with red pepper of really hot Sichuan for the first time made your lip swell up only by a small tofu mouthful. I am not exaggerated. It is true story.
If you have a chance, please try the real Sichuan cooking!
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