Coordinates: 30°N 103°E / 30°N 103°E / 30; 103

 Sichuan (help·info) (Chinese: 四川, known formerly in the West by its postal map spellings of Szechwan or Szechuan) is a province in Southwest China with its capital in Chengdu. The current name of the province, "四川", is an abbreviation of "四川路" (Sì Chuānlù), or "Four circuits of rivers", which is itself abbreviated from "川峡四路" (Chuānxiá Sìlù), or "Four circuits of rivers and gorges", named after the division of the existing circuit into four during the Northern Song Dynasty.

The province and its vicinity were the cradle of unique local civilizations, which can be dated back to at least the fifteenth century BC (coinciding with the later years of the Shang Dynasty). Beginning from the ninth century BC, Shu (today Chengdu) and Ba (today Chongqing City) emerged as cultural and administrative centers where two rival kingdoms were established.

Shu's existence was unknown until an archaeological discovery in 1986 at a small village named Sanxingdui (三星堆) in Guanghan County. It is believed to be an ancient city of the Shu Kingdom, where excavations have yielded invaluable archaeological information.

Ching-He Huang (Chinese: 黃瀞億) (born 28 November 1978) is a Taiwanese-born British food writer, food entrepreneur and TV chef who has appeared in a variety of television cooking shows. Ching has starred in three popular TV series and is the author of five best-selling cookbooks. She has developed a range of Ching-branded Woks, tableware, Chinese cooking and preparation utensils marketed by Typhoon Housewares, as well as branded exotic mushrooms grown in the UK and available through Tesco.

Born in Taipei, Taiwan, Huang spent most of her early childhood in South Africa before her parents moved to London, England when she was 11 years old. Educated at Queen Mary and Westfield College, University of London and Bocconi Business School in Milan, Huang graduated with a first class economics degree and set up her own food businesses, Fuge Ltd and TZU.

Ching often reinvents favourite Chinese dishes, and cooks them in a style often different from most conventional Chinese restaurants in the UK. Her aim is to use fresh and simple ingredients.