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This purpose of the study is to examine the relationships between food experiences, attitudes towards Sichuan cuisine, intention to revisit a restaurant, and intention to visit the city of origin (Chengdu). Results show that intellectual food experience and intention to revisit the restaurant have a significant effect on intention to visit the city of origin, whereas behavioural food experience and attitude towards food authenticity positively influenced intention to revisit the restaurant.doi:10.3390/su11133561 fatcat:ieksamr3kng3vcurrvvnwnk6ry