2026 Inaugural Sichuan (Emeishan) Whisky Industry Development Conference Held in Emeishan City

EMEISHAN, CHINA – Media OutReach Newswire – 10 November 2026 – The 2026 Inaugural Sichuan (Emeishan) Whisky Industry Development Conference ran from November 4 to 6 in Emeishan City, Sichuan, China.

Chinese terroir and international craftsmanship came together to create aromas unique to this land.

Mount Emei is a renowned mountain inscribed as a UNESCO World Cultural and Natural Heritage Site. Emeishan, a city on the southwestern edge of the Sichuan Basin, has a forest coverage rate of 62.5%. Its humid climate and mineral-rich mountain springs provide excellent natural conditions for whisky production.

Here, the story of flavor extends far beyond a glass of whisky. Woodlands, pastures, and clear springs nurture an abundance of local produce and have also given rise to local delicacies passed down through generations. Among the local delicacies that capture the distinctive flavors of Mount Emei are beef hot pot and Emei-style shredded eel.

Following the southwestern foothills of Mount Emei, you reach Longchi Town, nestled among lush forests. As the morning chill lingers, a steaming pot of beef hot pot is already bringing warmth and life to the town. Surrounded by dense forests and abundant pastures, the area offers ideal conditions for raising free-range cattle, which supply ingredients for the local beef hot pot. Clear spring water from mountain streams is added to the pot along with beef bones, and the broth is simmered over a low heat for eight hours. Little seasoning is needed, allowing the natural flavors of the ingredients to develop slowly over time.

As the lid is lifted, a cloud of steam thick with the aroma of meat rises. A spoonful of the broth reveals a full-bodied flavor and a sweet aftertaste. A springy piece of beef, dipped in a locally made sauce featuring finely chopped green and red chillies, is savory yet not greasy. Slowly simmered to perfection, the beef broth captures not only the freshness of its ingredients but also the natural flavors of the mountains. It is best enjoyed around the pot with a few friends, sharing stories and good company.

At the foot of Mount Emei, the lights of Maluqiao Food Street gradually come alive as dusk falls. As a well-known culinary hub welcoming visitors from near and far to the Mount Emei Scenic Area, the street is home to a dish that embodies Sichuan's signature spicy and hot flavors—Emei-style shredded eel. Nourished by the fresh running waters of the mountains, local ponds yield exceptionally fresh ingredients. Strips of eel, uniform in length and size, are tossed in hot oil, releasing an intense aroma almost instantly. Shredded eel, tender and silky with a slight bite, is coated in a glossy, deep-red gravy. The bold flavors of Sichuan pepper, chilli, and savory richness unfold in layers. Locals love to add a handful of noodles to the richly flavored dish. The sauce-soaked noodles are a taste that lingers long after the meal. A favorite choice for welcoming guests from afar, this dish embodies the warmth and hospitality of the people of Emeishan.

Emeishan whisky adds a new dimension to the culinary delights bestowed by this land. The rustic charm of the mountains, the warmth of local life, and the mellow richness of whisky come together to create a distinctive flavor memory for visitors from around the world. As part of the conference, the Emeishan Whisky Carnival was held, featuring a tasting of local delicacies. Guests from home and abroad gathered to savor the new flavors born of this land.

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