Sichuan cuisine was born in the Spring and Autumn period, flourished through the Tang and Song dynasties, and rose to national prominence in modern times. Across a thousand years it has embodied the motto “one dish, one style; a hundred dishes, a hundred flavours,” admired for its bright freshness, rich depth, peppery numbness and aromatic spice.

In the 11th-century Northern Song dynasty, a young Sichuan chef ran a modest street stall. Drawing inspiration from kitchens across China, he refined nine essential flavour bases—spicy-numbing, sour-spicy, pepper-fragrant, sesame, garlic, mustard, chilli oil, sweet-and-sour and fish-fragrant. His balanced, vibrant style soon won the hearts of locals and became the seed of what we now call Xiang Jiu Ji.

As decades passed, the craft was handed down. Artisan’s descendants migrated overseas, preserving and adapting the recipes for new palates. Today Xiang Jiu Ji works with these guardians of flavour, merging tradition with regional eating habits to create nutritious, convenient Sichuan foods that fit modern life. Our goal: let genuine Sichuan cuisine travel the world and allow Chinese flavours to shine globally.