Sichuan Culinary Chronicles: In Four Chapters
The film continues to blend myths, legends, literature and folktales to further expand his narrative of history and weird tales. The story, set in Sichuan cuisine, is divided into four parts: a funeral banquet more than 4,000 years ago in which a grandmother cuts off her own tail to give to her children and grandchildren; a Spring Festival more than 3,000 years ago in which an ancestor king returns in the guise of a bird and is crucified at the banquet; a Mid-Autumn feast in the 1990s in which the gods gather to pay tribute to a millennia-old poet; and a birthday banquet in which a wandering child meets the gods of the underworld .
Director: Qiu Jiongjiong
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Lee Kang-sheng as |
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Lee Hong-Chi as |
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Annie Chen as |
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Darren Wang as |
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Fan Kuang-yao as Du Yu |
| Directing | Qiu Jiongjiong | Director |
| Writing | Qiu Jiongjiong | Writer |
| Production | Ding Ningyuan | Producer |
| Production | Zhao Jin | Producer |
| Production | Tang Tsai-yang | Executive Producer |
| Production | Jonathan Kim | Executive Producer |
