Recommend Food

Mapo Tofu(麻婆豆腐): Mapo Tofu is a classic dish in Chengdu Chinese restaurant created by Chen Liu, the proprietor of “Chen Xing Sheng Restaurant” near Wanfuqiao. This iconic dish is a must-try for an unforgettable Chengdu city culinary experience. To prepare it, the tofu is cut into cubes and sautéed until lightly golden. Sichuan peppercorn powder and dried chilies are then fried in hot oil to release their rich red oil, which is later strained out. Next, minced meat and bean paste are stir-fried in the infused oil, followed by the addition of broth to simmer the tofu until it soaks up all the savory flavors. The dish is finished with cornstarch to thicken the sauce and topped with more peppercorns and chopped green onions. The result is a dish with vibrant color and a balanced mix of spicy, numbing, and savory flavors, while the tofu retains its smooth, silky texture, making it a memorable experience for the palate.

Fuqi Feipian (Sliced beef and Ox Organs in Chili Sauce ‌夫妻肺片): Fuqi Feipian, a classic cold dish in Chengdu cuisine, Sichuan, is named after the couple who first created it using beef lungs, and it gained fame for its distinctive flavor. The dish uses cattle scalp, heart, tongue, tripe and beef as its core ingredients. To prepare it, the ingredients is first cleaned and marinated in a special braising liquid containing herbs, white liquor, and salt, then cooked and allowed to cool. Once chilled, the meat is thinly sliced. The marinade is then transformed into a sauce with chili oil, soy sauce, and salt, and poured over the sliced beef and ox organs. The dish is garnished with chopped celery, cilantro, and peanuts. This Chengdu street food features a bold red hue and a tender texture, with a complex, spicy, and numbing flavor that is both bold and appetizing, making it a nutrient-packed appetizer.

Dan Dan Noodles(‌担担面): Dan Dan Noodles are a famous food in Chengdu, named after the traditional method of street vendors carrying their noodles in baskets slung from a pole (known as “dan” in Chinese). Originally simple noodles, the dish has evolved in Chengdu with the addition of crispy pork bits to enhance texture and flavor. The noodles are boiled, then tossed with pea shoots or other leafy greens. The noodles are then coated in a rich sauce made from lard, sesame oil, sesame paste, garlic, Sichuan peppercorns, chili oil, chili powder and vinegar. The crispy pork bits are added on top. Chengdu Dan Dan noodles have a thin, chewy texture, complemented by a savory, spicy, and numbing sauce, with the combination of fragrant pork and a spicy sauce that lingers on the taste buds, making it a must-try when considering Chengdu tourist attractions or Chengdu street food.

Long Chaoshou (Chengdu Wonton ‌龙抄手): Long Chaoshou is a traditional Chengdu snack, crafted mainly from flour and pork leg meat. The dough is kneaded and rolled into thin, translucent wrappers. The pork filling, seasoned with salt, pepper, soy sauce, and oyster sauce, is wrapped in the dough to form diamond-shaped wontons. These Chengdu Wontons are then boiled and served in a bowl of clear broth, topped with chili oil and other seasonings. This Chengdu famous food features delicate, thin wrappers with juicy, flavorful fillings, offering a rich and satisfying taste with each bite.

Zhong Shui Jiao (Zhong Dumplings 钟水饺): Zhong Shui Jiao, also known as dumplings in red oil, is another popular Chengdu spicy dumplings. These crescent-shaped dumplings have thin wrappers and tender fillings with a slightly spicy and aromatic flavor. The filling is made from fresh pork leg meat, finely minced and mixed with salt, ginger juice, Sichuan pepperwater, and pepper powder. The dough is handmade and rolled out into crescent-shaped dumplings, which are then boiled until tender. The dumplings are placed in a bowl of special red oil, soy sauce, and garlic paste, giving them their signature flavor. These Chengdu dumplings has a vibrant red appearance, and its taste is a delightful mix of spicy and smooth, with a numbing effect that is neither overwhelming nor greasy.

Sweet Water Noodles (Tian Shui Mian 甜水面): Chengdu’s Sweet Water Noodles are a beloved local snack, known for their unique blend of sweetness, spice, and hearty noodles. The dough is rolled into noodles about the size of chopsticks, then boiled, drained, and mixed in a bowl with soy sauce, sweet soy sauce, chili oil, sesame paste, sesame oil, and garlic paste. These Chengdu noodles have a firm, chewy texture, and the special sauce combines sweetness, spice, and numbing flavors, creating a distinctive taste.

Chuan Chuan Xiang (skewered food served in hot pot 串串香): Chuan Chuan Xiang, a signature street food from Chengdu, Sichuan, is a fun and flavorful twist on the traditional Chengdu hot pot. Instead of boiling a variety of ingredients together in a shared pot, each item is cut into small pieces and skewered on bamboo sticks, allowing diners to choose their preferred ingredients. Options include meats like beef, lamb, chicken, seafood, tofu, seasonal vegetables, and even more adventurous items like brain matter. These skewers are then dunked into a simmering broth, which is typically rich with beef tallow, chili, Sichuan peppercorns, and other spices. This Chengdu street food is a spicy, numbing, and aromatic broth with a deep red hue that infuses each skewer with its rich flavor, creating a satisfying and distinct eating experience.

San Da Pao (Three Big Cannons 三大炮): San Da Pao is a traditional Chengdu snack made from glutinous rice, brown sugar, sesame, and soybeans. The name comes from the unique “clang, clang, clang” sound made when lumps of glutinous rice dough are thrown onto a steel plate. These lumps are shaped into three types: “Iron Cannon,” “Fire Cannon,” and “Gun Cannon.” To prepare it, the glutinous rice is split into three portions, which are then forcefully tossed onto a steel plate, causing them to bounce and land in a tray of soybean flour and sesame seeds. The rice balls are then drizzled with a sweet brown sugar syrup and served in a small bowl. These soft, chewy rice balls, with their aromatic sweetness and sesame coating, is Chengdu famous street food, deliver a rich and comforting texture that’s delightfully sweet and full of flavor.

Tang You Guo Zi (Sticky Rice Balls 糖油果子): Tang Niu Guo Zi is a beloved Chengdu street food made from glutinous rice flour, brown sugar, and sesame. To prepare it, the rice flour is mixed with warm water to form a dough, which is then shaped into small balls and fried until golden and crispy. After frying, the rice balls are dipped in boiled syrup and rolled in sesame seeds, creating a golden, crispy exterior while the inside remains soft and chewy. The sweetness of the syrup paired with the crunch of the sesame seeds offers a satisfying contrast, making this treat irresistibly fragrant, sweet without being cloying, and absolutely addictive.

Dan Hong Gao (Chengdu Egg Pancake 蛋烘糕): Dan Hong Gao is a traditional Chengdu food made from eggs, fermented flour, and brown sugar. The batter is prepared by whisking eggs and mixing them with both white and brown sugars before adding yeast dough and allowing it to ferment at room temperature. Once the dough has fermented, it is poured into a hot, non-stick pan where it spreads into a circular shape and is cooked until golden brown, then flipped to cook the other side. The cake can be filled with a variety of ingredients, from the traditional sesame sugar filling to more modern choices like creamy pork floss, fruit jam, or even spicy sauces. The result is a crisp outer layer and a soft, tender interior, making the cake an indulgent treat that pairs perfectly with the rich, flavorful fillings.

Lai Tang Yuan (Lai Glutinous Rice Balls 赖汤圆): Lai Tang Yuan is a classic Chengdu snack invented by a street vendor named Lai Yuanxin. These glutinous rice balls are known for their smooth, sweet, and soft texture, thanks to the fine grinding and careful sifting of high-quality glutinous rice flour. The filling, made from sesame, peanuts, and sugar, is stir-fried and blended into a fragrant, rich paste that’s sweet without being overpowering. Lai Tang Yuan comes in several varieties, including rose, jujube paste, sesame, peanut, and brown sugar, offering a range of flavors to suit different tastes. Each variety is equally satisfying, making it a must-have taste on any Chengdu itinerary.

Mao Cai (Spicy Hot Pot in a Bowl 冒菜): Mao Cai is a beloved traditional Chengdu style food, where various ingredients are briefly cooked in a spicy, flavorful broth. The broth is typically made from simmered pork or beef bones combined with a mix of herbs, spices, and seasonings, creating a rich base. Ingredients such as meat, tofu, vegetables, mushrooms, and seafood are added and briefly cooked before being transferred to a bowl, where they are dressed with chili oil, garlic, cilantro, and other seasonings. The result is a spicy and aromatic Chengdu food, with the broth infusing the ingredients to create a flavorful, satisfying meal that’s both rich and mouthwatering.

Suan La Douhua (Spicy and Sour Tofu Pudding 酸辣豆花): Suan La Douhua is a Chengdu style food from Chengdu, featuring silky tofu pudding paired with a specially crafted spicy and tangy sauce. The tofu is made from premium soybeans, which are soaked, ground, boiled, and filtered to create a smooth, creamy texture. The sauce is a vibrant blend of soy sauce, vinegar, chili powde and garlic, delivering a perfect balance of sour, spicy, and savory flavors. Garnished with finely chopped bean sprouts, crispy fried soybeans, pickled mustard greens, and fresh green onions, this Chengdu cuisine offers a harmonious mix of textures and a bold, complex flavor that tingles the taste buds.

Ma La Tu Tou (Spicy Rabbit Heads 麻辣兔头): Ma La Tu Tou is a distinctive and spicy Chengdu famous food, made from fresh rabbit heads as the main ingredient. To prepare the dish, the rabbit heads are marinated for several hours to absorb deep flavors. After a quick boil, the rabbit heads are washed and cleaned. In a pot, a fragrant mix of star anise, cinnamon, dried chilies, and Sichuan peppercorns is added along with the rabbit heads, simmered slowly to let the spices fully infuse. Once seasoned, the rabbit heads are deep-fried, stir-fried in red oil, and then coated with chili paste to intensify the spiciness. The result is a mouthwatering combination of numbing heat, spicy flavors, and tender meat that is both protein-rich and delicious. This Chengdu style food is a favorite among locals and known for its irresistible taste and unique texture.