Sichuan tofu skin filled with sprouts [Photo/IC]

"There is definitely a trend toward eating authentic food. Increasingly, restaurants realize that people from the US are interested in authenticity," he said.

Xu suggests that Sichuan cuisine should pay more attention on nutrition and health so as to be widely accepted by foreigners.

"Traditionally, Sichuan cuisine mainly focuses on flavor. It uses too much oil and salt, which runs counter to healthy eating trends worldwide," he said.

Greene suggests organizing food competitions and inviting foreign media food critics to promote Sichuan cuisine, adding that "tourism is the best way to build a loyal following".

"I am sure everyone who visits Sichuan will go back and try to find the nearest Sichuan restaurant in their hometown," he said.

Both the Chengdu government and the US Consulate General in Chengdu expect Sichuan cuisine to play a more important role in the exchanges between the city and the US.

The two sides could develop cooperation in various fields including food safety, biotechnology, and sharing food materials, Greene said.

The commerce bureau of Chengdu has been organizing and encouraging more chefs and restaurants to promote Sichuan cuisine around the world, with US as a major destination, said Wen Feng, deputy director of the bureau.

"As a City of Gastronomy designated by UNESCO, Chengdu also organizes a variety of food exchange activities that welcome chefs and restaurants from around the world," Wen said.