{"id":101118,"date":"2024-07-24T18:55:19","date_gmt":"2024-07-24T10:55:19","guid":{"rendered":"https:\/\/chinatours.com\/?page_id=101118"},"modified":"2024-08-10T17:08:08","modified_gmt":"2024-08-10T09:08:08","slug":"chengdu-food","status":"publish","type":"page","link":"https:\/\/www.chinatours.com\/chengdu-tours\/chengdu-food\/","title":{"rendered":"Chengdu food"},"content":{"rendered":"
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Hello Chengdu! Famous food, fabulous flavors, and quintessential Chinese cuisine.\u00a0<\/p>\n

Truly, Chengdu is a city that has it all, especially for those China adventurers new to its culinary appeal.\u00a0<\/p>\n

So if you\u2019re dreaming of a deep dive into the many exciting Chengdu dishes, you\u2019ve arrived at the perfect launchpad. That\u2019s right. Recommendations from our local guides and go-to sources on the ground.<\/p>\n

From Chengdu street food to Chengdu snacks and well beyond, we cover it all right here, having researched the research and assembled literally every tiny detail you need to know about the food that makes Chengdu famous.<\/p>\n

But – and it\u2019s a big caveat we state here – before you start dropping perfectly rounded balls of flavor into your first Sichuan hotpot, there\u2019s something every visitor looking for\u00a0things to do in Chengdu<\/a>\u00a0should know, and it\u2019s not what you think.\u00a0<\/p>\n

Chengdu people don\u2019t strive for the glamorous life of a Shanghainese or yearn for the pomp and precision of Beijing.<\/p>\n

What they do align with, however, is the ethos of a\u00a0tasteful life<\/i>; an aspiration reflected in the abundance of well-known and cherished dishes that make up the city’s cuisine, which could be considered China\u2019s most sensational (in the truest sense of the word). A word to the wise for you food lovers; keep this in mind as you read on.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n

What is famous Chengdu food really like anyway?<\/h2>\n\n\n

Chengdu is undoubtedly China\u2019s food capital. Local and international connoisseurs alike consider famous Chengdu food the country\u2019s most tantalizing – and with good reason.<\/p>\n

Now you could be forgiven for thinking every Chengdu dish is spicy, but this isn\u2019t true. Yes, Chengdu is famous for its liberal use of chili and Sichuan peppercorns that make your lips burn in a way you never thought possible, however fiery flavors are just the beginning. Indeed, the essence of famous Chengdu food is the imaginative ways in which flavors are combined to create a culinary experience.<\/p>\n

Think of it this way. An authentic Sichuanese table will be laden with dishes featuring degrees of spice and heat, from mild to explosive, and yet the greatest interest is found in the full spectrum of flavors that combine hot, numbing, sweet, sour, savory, and nutty seasonings.<\/p>\n

Locals say\u00a0\u2018each dish has its own style; a hundred dishes have a hundred different flavors<\/i>\u00a0and this is true.\u00a0<\/p>\n

Dishes range from incredibly hot, like the numbing-and-hot mix of Sichuan pepper and dried chilies, to dishes that are mildly spicy, such as those with fish-fragrant sauce base of pickled chilies. Others with a sweet-and-sour lychee-flavored sauce run counter to the myth that all Chengdu’s famous dishes are hot and spicy. Such dishes are not hot at all and are just part of the reason that Chengdu is truly a melting pot of flavors.<\/p>\n

With all that said, let\u2019s get into the details of Chengdu\u2019s most iconic dishes.<\/p>\n\n\n

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Mapo Tofu<\/br> (Mapo Doufu)<\/em><\/h3><\/div>

Mapo Tofu<\/br> (Mapo Doufu)<\/em><\/h3>

Typically Sichuan (code for hot and spicy), mapo tofu has a story to it in the same way many other Chinese dishes do.\u00a0<\/p>\n

Legend has it that Chen Mapo, owner of a Sichuan province restaurant in Chengdu, is the inspiration for this famous Chinese dish, which was so named because of the distinctive freckles or\u00a0mazi<\/i>\u00a0on Chen Mapo\u2019s face. Originating during the early Qing dynasty around the mid-1600\u2019s,\u00a0mapo doufu<\/i>\u00a0has a long history, yet its popularity continues today with locals and people all over China still enjoying this dish. At ChinaTours.com, mapo tofu is a personal favorite and regular inclusion in CT Family gatherings.<\/p>\n

And it\u2019s easy to understand why. It\u2019s hard to go past the fresh and tender tofu drizzled with a spicy chili sauce made of ground meat, wild peppers, and broad bean paste. Each bite of tender tofu and savory minced meat combines to surprise, delight, and even add a tingle to your lips.\u00a0<\/p>\n

A definite inclusion on the list of must-eats in China.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Spicy Sichuan Boiled Beef<\/br> (Shuizhu Niurou)<\/em><\/h3><\/div>

Spicy Sichuan Boiled Beef<\/br> (Shuizhu Niurou)<\/em><\/h3>

A classic Sichuan famous dish, the literal translation of\u00a0shuizhu niurou<\/i>\u00a0is water boiled beef, a name which belies just how flavorsome it is.\u00a0<\/p>\n

During preparation, beef slices are marinated\u00a0with\u00a0egg, salt, pepper powder, soy sauce, starch, and oil. Vegetables such as bean sprouts and leafy greens are then stir-fried or blanched. In a wok with oil, Sichuan peppercorn, chili, ginger, and garlic are stir-fried with\u00a0pixian doubanjiang<\/i>\u00a0to round out the flavors. Water is then added to create a soup, which is seasoned with salt and pepper. Finally, the fully flavored beef is added to the soup to cook fully. The beef is removed from the soup and placed onto the vegetables in a bowl. The soup is added to the bowl and the dish is finished with chili powder and minced garlic on to which hot oil is poured.\u00a0<\/p>\n

This dish has been co-opted by Sichuanese chefs, who saw fit to create a piscatorial version,\u00a0shui zhu yu<\/i>, otherwise known as spicy Sichuan boiled fish. Consider\u00a0shuizhu niurou<\/i>\u00a0a party for your palate.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Sliced Beef and Beef Offal in Chili Sauce<\/br> (Fuqi Feipian)<\/em><\/h3><\/div>

Sliced Beef and Beef Offal in Chili Sauce<\/br> (Fuqi Feipian)<\/em><\/h3>

Yet another famous dish representative of famous Chengdu food and Sichuan cuisine, sliced beef and beef offal in chili sauce – or\u00a0fuqi feipian<\/i>\u00a0– enjoys an interesting history.\u00a0<\/p>\n

At the end of the Qing dynasty, many street vendors and peddlers sold a cold dish of stewed offal mixed with soy sauce, red chili oil, ground peppercorn, chili, and ground sesame. The name\u00a0fuqi feipan<\/i>\u00a0did not emerge until the 1930s when a married couple made the dish and opened a restaurant called\u00a0fuqi feipian<\/i>, which literally translates to \u2018husband and wife lung pieces\u2019). Consequently, the dish earned the moniker\u00a0fuqi feipian<\/i>.<\/p>\n

And while offal may still be included as an ingredient, today it is generally combined with slices of beef tossed with celery and roasted nuts in a fiery dressing of spiced broth, chili oil, and Sichuan pepper. Served either cold or at room temperature,\u00a0fuqi feipian\u00a0<\/i>is still popular as a famous Chengdu street food and should make it onto your order for lunch or dinner at least once during your\u00a0Chengdu tour<\/a>.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Sichuan Style Twice-Cooked Pork<\/br> (Hui Guo Rou)<\/em><\/h3><\/div>

Sichuan Style Twice-Cooked Pork<\/br> (Hui Guo Rou)<\/em><\/h3>

Another dish that emerged during the Qing dynasty,\u00a0hui guo rou<\/i>\u00a0or Sichuan style twice cooked pork is perhaps the most beloved Sichuanese dish.\u00a0<\/p>\n

The dish is so-named because the pork belly is first boiled in water with ginger, shallots, and cooking wine before being stir-fried with Sichuan peppercorns, cabbage, and bell peppers.\u00a0<\/p>\n

Now,\u00a0hui guo rou<\/i>\u00a0is popular with Chengdu locals, however its original incarnation occurred when royalty visiting one particular village left them unprepared to provide an appropriately regal feast. Legend has it locals threw together their leftovers to create the very first\u00a0hui guo rou<\/i>. Needless to say, the Qianlong Emperor was suitably impressed and the dish lived on to become a favorite.<\/p>\n

Hui guo rou<\/i>\u00a0is made with chili bean sauce, fermented black beans and green garlic leaves and best served with plain white rice and broth. The red hot chili bean sauce and green peppers used in the dish give the appearance of being hot and spicy, but when cooked right,\u00a0hui guo rou<\/i>\u00a0will impress your taste buds in the same way those villagers did when they cooked for the emperor.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Kung Pao Chicken <\/br>(Gongbao Jiding)<\/em><\/h3><\/div>

Kung Pao Chicken <\/br>(Gongbao Jiding)<\/em><\/h3>

Any dish that goes by the name Kung Pao chicken must surely arouse your interest, right? We couldn\u2019t agree more!<\/p>\n

Kung Pao chicken, or\u00a0Gongbao Jiding<\/i>, is diced chicken sauteed with chili and peanuts. Originating during the Qing dynasty and named after Ding Baozhen, a Sichuan government official, the dish was the result of a meal prepared for Ding by a villager who saved his life. The villager was so delighted with his creation he began making it for other guests. In time, this simple dish became known as\u00a0gongbao jiding<\/i>. And although\u00a0jiding<\/i>\u00a0is somewhat unfair in translation – it literally means \u2018chicken bits\u2019 – the popularity of the dish usurps many others that have found their way into the hearts and palates of westerners.\u00a0<\/p>\n

Kung pao flavors are distinctive for the unique combination of tangy, sweet, salty, and just a hint of heat. Locals enjoy it with shrimps and beef too, but if you\u2019re in Chengdu, we recommend at least one round of the original version.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Shredded Pork Sauteed in Spicy Garlic Sauce<\/br> (Yuxiang Rousi )<\/em><\/h3><\/div>

Shredded Pork Sauteed in Spicy Garlic Sauce<\/br> (Yuxiang Rousi )<\/em><\/h3>

Okay, so the ChinaTours.com team is\u00a0totally<\/i>\u00a0obsessed with spices and garlic flavored anything, which is exactly why\u00a0yuxiang rousi<\/i>\u00a0– or shredded pork sauteed in spicy garlic sauce – is on our list of must-try Chengdu famous foods.\u00a0<\/p>\n

The base of this dish is a classic sweet and sour \u2018fish-fragrant\u2019\u00a0 sauce made with salt, sugar, vinegar, soy sauce, water, and corn starch. Sound wonderful? We agree!\u00a0<\/p>\n

A history of Chinese cooking reveals these flavors have long been integral to traditional seafood dishes, however, this combination of ingredients beautifully enhances meat, poultry, and even eggplant.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Sichuan Hotpot <\/br>(Sichuan Huoguo)<\/em><\/h3><\/div>

Sichuan Hotpot <\/br>(Sichuan Huoguo)<\/em><\/h3>

We\u2019ve already written about Sichuan hotpot (you can jump in\u00a0here<\/a>\u00a0and learn about Haidilao hotpot), but here are just a few more fun facts to stash in your Chengdu cuisine storehouse.\u00a0\u00a0<\/p>\n

Let\u2019s face it, any visitor to Chengdu has to try a traditional Sichuan hotpot, but if the mere thought of chili brings on a sweat, don\u2019t feel there are no options other than hot and spicy because there are.<\/p>\n

With food – and the sharing of food – such a vitally important aspect of life in China, it\u2019s no wonder that Sichuan hotpot is so popular. It is indeed a ritual, one that draws family and friends together around bubbling basins of broth, with each individual able to select and cook their own food.<\/p>\n

As with every Chinese dish, there is a story.\u00a0<\/p>\n

It is said that the Sichuan hotpot emerged as a specialty of Chongqing, where laborers and fishermen working on the Yangtze River devised the hot pot using offal, poaching it in spicy oil to disguise the pungent odors. Thankfully, hotpot evolved from its origins, with the original version enhanced with enriching ingredients (think cinnamon, ginger, garlic, fragrant spices, and Sichuan bean paste).<\/p>\n

Recognizing we can\u2019t all endure the hottest of spicy hotpots, Chengdu restaurateurs adapted, with most offering a divided hotpot, allowing diners to cook their food in either (or both) a spicy or mildly flavored broth. Traditionally, locals will choose beef tripe and other offal, but in Chengdu, you will find western palates well catered for with meats, poultry, vegetables, and tofu also available. Expect an array of flavors too: mild, moderate, and super hot. And for the adventurous? Why not try a fish head hotpot or medical herbs hotpot?<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Steamed Chinese Cabbage in Supreme Soup<\/br> (Kaishui Baicai)<\/em><\/h3><\/div>

Steamed Chinese Cabbage in Supreme Soup<\/br> (Kaishui Baicai)<\/em><\/h3>

Kaishui baicai<\/i>\u00a0or steamed Chinese cabbage in supreme soup is literally \u2018wombok in boiled water\u2019, but as with many famous Chengdu foods, the simple name disguises a more complex dish. Like Sichuan Chicken Tofu Pudding, this is a Sichuan dish that bucks the trend that Chengdu is synonymous with only hot, spicy food. Not at all spicy and \u2018numbing\u2019,\u00a0kaishui baicai<\/i>\u00a0is also a dish that is regularly included on state banquet menus; a fact hardly surprising given that it was the creation of a chef from the Qing dynasty imperial kitchen.<\/p>\n

While\u00a0kaishui baicai<\/i>\u00a0is not China\u2019s most famous dish, it certainly ranks high. The reason? Well, it\u2019s the broth, or\u00a0diao tang<\/i>, which translates loosely as \u2018broth of increasing flavor\u2019. Western diners know of it as consomm\u00e8, which is clarified egg white, however,\u00a0diao tang<\/i>\u00a0is clarified using minced meat, generally a combination of chicken and pork.\u00a0<\/p>\n

As an expensive and somewhat exclusive dish – it\u2019s the supreme soup after all – visitors to Chengdu are likely to find\u00a0kaishui baicai<\/i>\u00a0only in fine dining restaurants, which is why we recommend you dial in with your\u00a0local guide<\/a>\u00a0for the best locations to make this dish a beautiful travel memory for you.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Sichuan Chicken Tofu Pudding<\/br> (Ji Douhua)<\/em><\/h3><\/div>

Sichuan Chicken Tofu Pudding<\/br> (Ji Douhua)<\/em><\/h3>

Sichuan Chicken Tofu Pudding – or\u00a0Ji Douhua<\/i>\u00a0– as it is known, is a dish fit for very important people. Traditionally prepared as part of state banquets, the appearance of the dish resembles tofu pudding, and while it may seem simple to make, in fact, it is deceptively so and requires great skill and precision to perfect.<\/p>\n

Ji Douhua<\/i>\u00a0is made from the chicken breast that has effectively been \u2018minced\u2019 or ground with a cleaver knife- eloquently called \u2018a chicken above chickens, yet it does not look like chicken\u2019. Once finely diced, the meat is stirred into a soup and cooked gently over low heat. A delicate balance must be struck to prevent\u00a0boiling (and spoiling) the soup and ensure the desired outcome – a light, tofu-tasting pudding – is achieved.\u00a0<\/p>\n

Unlike many famous Sichuan dishes,\u00a0Ji Douhua<\/i>\u00a0is not spicy and \u2018numbing\u2019, making it the perfect choice for visitors wanting a dining experience without the burn.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Local snacks and Chengdu street food<\/h2>\n\n\n

Now that we\u2019ve covered famous Chengdu dishes, it\u2019s time to move onto another Chengdu food destination – famous local snacks and street food from the many hole-in-the-wall venues in alleys to be found winding through the lively Sichuan capital.<\/p>\n\n\n

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Lai\u2019s Glutinous Rice Balls |\u00a0Lai Tang Yuan<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Tang yuan<\/i>\u00a0is Chinese for \u2018round balls in the soup\u2019 (don\u2019t you love the literal descriptions given to all things Chinese?) and\u00a0lai tang yuan<\/i>\u00a0is a popular traditional dessert that emerged back in the 1890s when Lai started serving them from a small stand in Zongfu Road.<\/p>\n

These glutinous rice balls are stuffed with various sweet fillings – black sesame is the original – are cooked in boiling water and served with a sesame dipping sauce.\u00a0<\/p>\n

So famous are\u00a0lai tang yuan<\/i>\u00a0that the government acknowledged them as a \u2018Time Honoured Food Brand\u2019 in China. And if black sesame is not your thing,\u00a0tang yuan<\/i>\u00a0is available in other flavors. Try\u00a0tang yuan<\/i>\u00a0stuffed with walnuts, osmanthus flowers, rose petals, red bean paste, and jubes for an authentic experience of local Chengdu street food.<\/p>\n<\/div>\n\n\n\n

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Chengdu-style Wontons |\u00a0Long Chao Shou<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Now, who doesn\u2019t love wonton? If you\u2019re visiting Chengdu, then you\u2019re in for a total wonton treat.<\/p>\n

Local Sichuanese call wontons\u00a0chao shou<\/i>\u00a0and\u00a0long chao shou<\/i>\u00a0– or Dragon\u2019s Wontons – are a signature Chengdu snack. First created in the 1940s,\u00a0long chao shou<\/i>\u00a0have a thin skin (or wrapper), abundant, flavorsome fillings that are predominantly pork mince, and are served with a delicious heartwarming clear or red chili oil soup. It\u2019s easy to understand why they have become popular with locals and visitors alike and why the original restaurant has expanded into a popular chain where local Chengdu residents can enjoy their favorite snacks and food.\u00a0<\/p>\n

With the making of wontons a veritable art form, we defy you to be satisfied with just one serve while visiting this city of fabulous food.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Zhong\u2019s Pork Dumplings with Spicy Sauce |\u00a0Zhong Shui Jiao<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

While just about every conceivable corner of China lays claim to a version of dumplings, it\u2019s only in Sichuan you\u2019ll experience the life-altering\u00a0zhong shui jiao<\/i>\u00a0– Zhong\u2019s pork dumplings with spicy sauce.\u00a0<\/p>\n

Arising through the creativity of one street food vendor Zhong more than 110 years ago, the crescent-shaped boiled pork dumplings blend spicy, salty, tangy, and sweet flavors after being dipped and coated in an unctuous sauce of red chili oil, (a special) soy sauce, minced garlic, sesame oil, and oh-so-secret spices.\u00a0<\/p>\n

Thankfully,\u00a0zhong shui jiao<\/i>\u00a0is affectionately referred to as Sichuan\u2019s \u2018little eats\u2019 or\u00a0xiao chi<\/i>. Consider it a license to indulge in more than one serve.<\/p>\n<\/div>\n\n\n\n

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Sweet Water Noodles |\u00a0Tianshui Mian<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Surprisingly, locals in Chengdu favor\u00a0tianshui mian<\/i>\u00a0more than\u00a0dan dan<\/i>\u00a0noodles. Why? It\u2019s not entirely clear why, but it could have something to do with the two critical elements of\u00a0tianshui mian<\/i>, namely the handmade thick chewy noodles and the pre-cooked sweet soy sauce, which is a concoction of soy sauce mixed with water, brown sugar, crystallized sugar, ginger, scallion, star anise, bay leaves, and many other spices and herbs over heat until all flavors have fully infused.\u00a0<\/p>\n

Plain-cooked noodles are transformed into a delicious snack with the addition of the \u2018special\u2019 soy sauce, hot chili oil, minced garlic, sesame paste, Sichuan pepper powder, roasted soybean powder, and ground roasted sesame seeds. Although no vegetables and meat are featured in this dish, it is far from plain. Dig in with gusto!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Dan Dan Noodles |\u00a0Dan Dan Mian<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Dan dan<\/i>\u00a0noodles are famous street food in Sichuan and we can understand why. Found in countless restaurants throughout Chengdu,\u00a0dan dan mian<\/i>\u00a0are freshly boiled thin noodles mixed with a sauce of hot chili oil, soy sauce, sesame oil, sesame paste, Sichuan peppercorn powder, salt, sugar, and vinegar. Noodles are served in a small bowl and topped with scallions, crispy stir-fried pork or beef mince flavored with\u00a0zha cai<\/i>\u00a0or\u00a0ya cai<\/i>, cooking wine, ginger, garlic, soy sauce, and topped with roasted crushed peanuts.<\/p>\n

Don\u2019t hold back when it comes to eating this popular street snack. Simply stir everything together with chopsticks to coat the noodles with a bit of everything and devour. Expect a taste bud sensory overload as the smoky, soupy, spicy flavors take hold.<\/p>\n

In Sichuan restaurants in China,\u00a0dan dan mian<\/i>\u00a0is more a snack than a main course, hence the typical small bowl serving size. With every chef taking their own culinary license with\u00a0dan dan\u00a0<\/i>noodles, we think you\u2019ll be lining up another round everywhere you dine in Chengdu.<\/p>\n<\/div>\n\n\n\n

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Tan\u2019s Tofu Pudding |\u00a0Tan Douhua<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Softer and more delicate than silken tofu, tofu pudding is incredibly popular throughout China, going by different names depending on what region of the country you\u2019re visiting. In Sichuan, where locals eat it for breakfast or as a dessert, tofu pudding is called\u00a0dou hua<\/i>.\u00a0<\/p>\n

Tofu pudding was a creation that emerged during the Han dynasty (202 BC-220) and later gained prominence during the Song dynasty (960-1279). In the north of China, tofu pudding is referred to as\u00a0dou fu nao<\/i>, while in the south, it is called\u00a0douhua<\/i>. Back in 1924, Tan Yuguang sold tofu pudding and because locals were so enamored with it, they referred to his business as Tan Douhua as a way to distinguish it from other vendors. He then settled in Yanshikou, the busy city center of Chengdu, where he opened an eatery. In 1988, when the restaurant was reopened on West Street, the third generation of the Tan family renamed the restaurant Xiao Tan Dou Hua (Little Tan\u2019s Tofu Pudding). The subsequent generation of the family (that\u2019s right, the fourth generation!) in 2015 registered a new name – Xi Yue Cheng Tan Dou Hua; a new outlet for the business, giving tofu pudding lovers several different locations to enjoy the very best version of this local specialty.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Sichuan Flatbread (Chengdu Crusty Pancakes)\u00a0|\u00a0Guo Kui<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Guo kui\u00a0<\/i>is to Chengdu locals like bread is to westerners, sustaining them every day of the year.<\/p>\n

Jun tun guo kui<\/i>\u00a0is made with dough that has aromatic minced meat kneaded into it. First, the dough is rolled into long oblong-shaped strips, then the spiced meat paste is spread over it, resembling a Turkish lahmacun or pide. This meat paste is crucial. A good\u00a0guo kui\u00a0<\/i>street vendor will not only put on a show as they prepare their wares, but they\u2019ll also use a liberal amount of the meat paste and almost always serve their\u00a0jun tun guo kui\u00a0<\/i>hot and fresh.<\/p>\n

The final product looks almost like a deliciously flaky oversized golden coin that is simply too delicious to resist, and while meat\u00a0guo kui<\/i>\u00a0is popular (especially those made with minced or braised meat and vegetables), they are also available in other flavors.\u00a0Hongtang guo kui\u00a0<\/i>– or brown sugar-filled flatbread – and\u00a0jiaoyan guo kui<\/i>, a salt, and pepper flatbread, are also favorites.<\/p>\n<\/div>\n\n\n\n

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<\/span>\"Sichuan
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Sichuan Leaf Wrapped Sticky Rice Cake |\u00a0Ye Er Ba<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Ye\u2019erba<\/i>\u00a0is a traditional snack that is rural in origin and now enjoyed by locals throughout Sichuan, especially around Chinese New Year and the Qingming Festival, when Chinese people visit the tombs of their ancestors and clean their gravesites, pray to their ancestors, and make ritual offerings.\u00a0<\/p>\n

The sticky rice dough is stuffed with tasty fillings, either sweet or savory, then wrapped with a leaf from a tangerine, palm grass, or bamboo tree, and then finally steamed. The leaves prevent the rice balls from sticking to each other. The traditional savory\u00a0ye\u2019erba<\/i>\u00a0is flavored with mince and\u00a0ya cai<\/i>\u00a0(preserved mustard greens), giving the snack a distinctive taste, however, sweet versions are equally delicious. Try\u00a0ye\u2019erba<\/i>\u00a0with red bean paste and toasted walnut filling.<\/p>\n

According to locals, a perfect\u00a0ye\u2019erba<\/i>\u00a0is described as\u00a0san bu zhan<\/i>, which means \u2018not stick to the plate, chopsticks or teeth when eaten.\u2019 Now you have everything you need to know to become a connoisseur of\u00a0ye\u2019erba<\/i>!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/span>\"Hotpot
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Hotpot skewers |\u00a0Chuan Chuan Xiang<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

It seems there is no end of hotpot-like options in Chengdu, at least you could be forgiven for thinking as much when you tuck into\u00a0chuan chuan xiang<\/i>. This is an easier version of a hotpot, with all ingredients (virtually anything goes) self-selected from a refrigerated buffet. Ingredients are on bamboo skewers and these are dropped into a hotpot and removed immediately after they are cooked. Eat straight from the hotpot (no chopstick skills are necessary) or enjoy one of the myriad dipping sauces. Diners are charged according to the total number or weight of the bamboo skewers. Tuck in!<\/p>\n<\/div>\n\n\n\n

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<\/span>\"Sweet
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Sweet Potato Noodles with Stewed Pig Intestines |\u00a0Fei Chang Fen<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

While this Chengdu dish may not appeal to every western traveler, it is a favorite among locals as an authentic breakfast choice.\u00a0<\/p>\n

Fei Chang Fen<\/i>\u00a0– sweet potato noodles with stewed pig intestines – is made with precooked handmade sweet potato noodles. The noodles, formed by a wet dough being \u2018banged\u2019 through a colander over a pot of broth, are blanched and then placed in a bowl together with seasoning and vegetables, such as bean sprouts and celery. The noodle soup is topped with a stewed pig intestine. Choose from a spicy hot chili oil version or a clear soup version. Best devoured with a\u00a0juntun guo kui<\/i>!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/span>\"Chengdu
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Chengdu Stuffed Pancake |\u00a0Dan Hong Gao<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Traditional street food carts are few and far between in Chengdu however, if you do happen to spot one on your travels, then it\u2019s highly likely Chengdu pancakes –\u00a0dan hong gao<\/i>\u00a0– will be what\u2019s on offer.<\/p>\n

Effectively a mini crepe,\u00a0dan hong gao<\/i>\u00a0is a Sichuan-style stuffed pancake that will feed even the most ravenous travel adventurer. Picture a pancake into which virtually any ingredients can be cooked – and then eaten as you would a taco.<\/p>\n

Ordering is easy. Simply point to select your ingredients from the cart and these will be added to the egg-based batter, which is cooked in a small pan. Local Sichuanese, who have been dining on\u00a0dan hong gao<\/i>\u00a0since the Qing dynasty love traditional combinations like potato and chili sauce, peanut butter and Hawthorne flakes, or pork floss and pickled veggies, but anything goes. Choose from sweet, salty, or spicy ingredients and create your own culinary adventure. Totally delicious at any time of the day!<\/p>\n<\/div>\n\n\n\n

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<\/span>\"Deep-fried
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Deep-fried Sticky Rice Ball Skewers |\u00a0Tangyou Guozi<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Yet another famous Chengdu street food snack – sticky rice balls deep-fried and on skewers; what\u2019s not to like, right? These glutinous balls (made from rice dough) are a kind of Chinese version of Dutch donuts. Deep-fried in oil to which brown sugar is added, these sweet treats glisten once removed from the oil and sprinkled with sesame seeds. Crispy and chewy all at once, the rice balls are skewered on bamboo, usually, five apiece, making them easy to consume while on the go.\u00a0<\/p>\n

In Chengdu, it\u2019s said the best place to eat this amazing Sichuan snack is within walking distance of Kuanzhai Xiangzi tourist precinct. Be sure to save space after an obligatory bowl of noodles if you\u2019re in the area. Deliciously sweet, sticky, and covered in dark brown sweet molasses, these rice balls make a great dessert.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/span>\"Spicy
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Spicy Vegetable and Meat Soup |\u00a0Mao Cai<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Dining alone in Chengdu? Then\u00a0mao cai<\/i>, otherwise known as spicy vegetable and meat soup, is for you.\u00a0Mao cai<\/i>\u00a0has been nicknamed the \u2018hotpot for one\u2019 because essentially it is food cooked in a pot of boiling spicy soup. Just as you do with a traditional hotpot, you choose the ingredients – a vast selection of meats, vegetables, tofu, and seafood (locals favor potato, lettuce, beef, and duck intestines). Using a basket to drop these into a broth flavored with Chinese medicinal herbs and other spices, they are blanched before being transferred to a bowl to which dried chili powder, salt, and other seasonings have been added. It is quick, fresh, and spicy, and way cheaper than a restaurant hotpot. Perfect if you\u2019re traveling solo and want a substantial and healthy meal.<\/p>\n<\/div>\n\n\n\n

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<\/span>\"Three
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Three Big Cannons (or three glutinous rice balls) |\u00a0San Da Pao<\/em><\/h3>\n<\/div><\/div>\n\n\n\n

Similar to Beijing\u2019s much-loved\u00a0ludagun<\/i>\u00a0(glutinous rice rolls stuffed with sweet bean paste) in terms of flavor,\u00a0san da pao<\/i>\u00a0is a street snack of sweet glutinous rice balls and soybean powder that is very much a favorite of tourists and visitors to Chengdu.<\/p>\n

San da pao\u00a0<\/i>literally means \u2018three cannons\u2019 making it clear how this snack earned its name. The three balls are thrown like cannonballs against a metal tray filled with toasted ground sesame and soy, making a loud \u2018boom\u2019 as they connect. Served with the addition of a sweet syrup of brown sugar and toasted sesame,\u00a0san da pao\u00a0<\/i>is a treat to be savored at least once while in Chengdu.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Recommended Chengdu Restaurants<\/h2>\n\n\n

Yes, it\u2019s true restaurants come and go, but it\u2019s hardly a surprise to learn many recommended Chengdu restaurants are long standing culinary institutions. As China\u2019s home of gastronomy, you\u2019ll find plenty of destinations that make for a dining adventure.<\/p>\n\n\n

For Hotpot<\/h3>\n\n\n\n
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\"Shujiuxiang\"<\/figure>
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Shujiuxiang<\/h4>\n\n\n\n

Since first opening in 2000, this popular hotpot restaurant has 10 branches in Chengdu now and continues to grow. On offer are over 30 spices, including five different types of hot chili, two kinds of Sichuan peppercorn, 20 cooking styles, and a base broth that is slow cooked for five hours. Unique and recognisable, Shujiuxiang’s strong and aromatic hotpot soup is highly regarded by all who dine there.<\/p>\n\n\n\n

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\"Laomatou\"<\/figure>
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Laomatou<\/h4>\n\n\n\n

Originally a small restaurant with only 13 tables located at Yulin Street, Laomatou is now established at eight locations in Chengdu. Palatial interiors, oversized copper hotpot, and extremely long chopsticks are the features of a Lao Ma Tou dining experience.<\/p>\n\n\n\n

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\"Huangcheng<\/figure>
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Huangcheng Laoma<\/h4>\n\n\n\n

First opened in 1986, it\u2019s said that Huangcheng Laoma has fed three generations of local Chengdu people. With the flagship restaurant featuring typical Chengdu design features, diners can enjoy their meal in different surroundings, choosing from a bamboo garden, a Sichuan Opera stage set, other performance arts, a traditional teahouse, and even a conveyor belt sushi-style buffet. Each branch is unique, making it a memorable dining experience.<\/p>\n\n\n\n

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Chuanxi Bazi<\/h4>\n\n\n\n

For an authentic Chengdu flavor that embraces a Sichuan take on western Sichuan interior design, Chuanxi Bazi features a clean and bright open kitchen, five-star rated food, and superior service, making it a perennially popular dining destination for local Chengdu people.<\/p>\n\n\n\n

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Dalongyi<\/h4>\n\n\n\n

Ranking among China\u2019s top ten hotpot establishments, Da Long Yi has exploded in popularity across the globe and now has over 300 restaurants in locations that are as surprising as the ingredients you can add to your soup. Choose from a selection of hotpot bases, including spicy hot pot soup, mild, normal, and for those who feel a little brave, extra hot. In Chengdu, Da Long Yi has gained \u2018star\u2019 status among devotees who frequently queue for hours to imbibe the authentic Sichuan dish, not only because it has expanded so widely, but also because celebrities regularly are known to check in for a hotpot top-up.<\/p>\n\n\n\n

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Shudaxia<\/h4>\n\n\n\n

The Chinese love their martial arts so it isn\u2019t a complete stretch to get your head around the fact that Shudaxia, another popular Chengdu hotpot chain, has combined heroes of this tradition with another great Chinese tradition – spicy hotpot. Shudaxia is a standout unique venue for this reason alone, using a Wuxia<\/em> – martial arts – theme across the interiors of all its restaurants. From the walls to tableware, and even the names of dishes, Wuxia<\/em> culture pervades every detail of a meal at Shudaxia. Customers can even enjoy a traditional face-changing performance while their ingredients simmer and soak up the soup\u2019s flavors. But it\u2019s not all about the image here. Shudaxia has a reputation for maintaining the highest standards when it comes to ingredient selection, perhaps an acknowledgment of the rising expectations and awareness around high-quality foods.<\/p>\n\n\n\n

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For Sichuan Cuisine<\/h3>\n\n\n\n
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<\/span>\"Furonghuang
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Furonghuang Garden Restaurant<\/h3>\n<\/div><\/div>\n\n\n\n

If you\u2019re more old school and prefer to eschew the bright lights and shiny newness of Chengdu\u2019s contemporary versions of hotpot houses, then a visit to Furonghuang Garden Restaurant is in order. Opening in the early 2000s, this classic Sichuan restaurant will not only bring to life every vision of a Chinese restaurant you ever had, it will also serve up some of the finest classic Sichuan cuisines in the province. Rated highly in the \u2018bible\u2019 of Chinese dining institutions, the Black Pearl Restaurant Guide, Furonghuang Garden Restaurant continues to impress with favorites like Kung Pao Chicken, Tian Shao Bai (steamed pork belly slices with sticky rice), its tender signature dish, Xue Hua Ji Nao (chicken mince mixed with broth and egg white, otherwise known as \u2018snowy chicken\u2019). Considering its competition, Furonghuang Garden Restaurant does well to maintain its position as one of the best and well-priced in Chengdu.<\/p>\n<\/div>\n\n\n\n

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Ming Ting Restaurant<\/h3>\n<\/div><\/div>\n\n\n\n

As China\u2019s capital of food, Chengdu has made a name for itself with its unusual \u2018fly restaurants\u2019. Quintessential examples of Chengdu\u2019s street food scene, these fly restaurants are hugely popular with locals, and the chance to experience one first hand is a must for any dedicated foodie. Perhaps the pinnacle of these is Ming Ting Restaurant, which was established in 1997, and earned its reputation by serving exceptional food in pared-down, unrefined (some would call basic) decor. And while the restaurant moved from its original site in 2020 thanks to urban development, the essence and quality of the food have been retained. For the chance to dine with and like a local, there\u2019s no better than Ming Ting.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/span>\"Xuan
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Xuan Xuan Xiao Yuan<\/h3>\n<\/div><\/div>\n\n\n\n

For a step back in time, at least in terms of decor, Xuan Xuan Xiao Yuan offers visitors to Chengdu an old-world experience of Sichuan food. Located in the Kuanzhai Alley precinct where new and old collide, this charming little restaurant is a hidden gem. With individual dining rooms artfully decorated, and a traditional courtyard reminiscent of the 1920s and thirties, diners can expect rustic-style dishes that satisfy. Executive chef Zhang Yuanfu, who trained under Master WANG Kaifa is keeping traditions alive with this nod to Sichuan culinary heritage.<\/p>\n<\/div>\n\n\n\n

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Mawangzi<\/h3>\n<\/div><\/div>\n\n\n\n

As one of the most popular and enduring restaurants in Chengdu, Mawangzi has been serving up the city\u2019s best traditional and modern Sichuan cuisine for over a hundred years and today continues operating under the guidance of the original family\u2019s fourth generation. A meal here is not only a food travel memory because of the authentic Sichuan food, the restaurant\u2019s beautiful interior design is a masterpiece in design, with over ten thousand bamboos used in the restaurant\u2019s construction. And yes, even the menu covers are handwoven from bamboo.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/span>\"Chen\u2019s
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Chen\u2019s Mapo Tofu Restaurant<\/h3>\n<\/div><\/div>\n\n\n\n

Originally founded in 1862, Chen\u2019s Mapo Tofu Restaurant – formerly Chen Xing Sheng Eating House – is an icon of Chengdu. Why the name change? The explanation is simple. The chef was apparently highly adept at\u00a0mapo tofu<\/i>, and eventually, it became synonymous with the restaurant. Mapo Tofu\u2019s reputation has grown and there are now several branches in Chengdu. Apart from the house specialty\u00a0mapo tofu<\/i>, you will also find many other traditional local dishes, snacks, and street food, all cooked in a rustic style.<\/p>\n<\/div>\n\n\n\n

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<\/span>\"Hongxing
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Hongxing Restaurant<\/h3>\n<\/div><\/div>\n\n\n\n

Local Chengdu people make Hongxing Restaurant their number one choice when it comes to special occasion banquets like weddings and family get-togethers. The drawcard is authentic Sichuan food and surprisingly reasonable prices. If you\u2019re visiting at the time of Chinese New Year, the banquet is always fully booked, so be prepared to arrange a table well in advance.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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<\/span>\"Shunxing
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Shunxing Old Teahouse<\/h3>\n<\/div><\/div>\n\n\n\n

Shunxing Old Teahouse is not just a common teahouse, it is also a restaurant and theatre where customers can enjoy authentic Sichuan food while taking in a performance of Sichuan opera and folk art. The perfect location to soak up West Sichuan culture will savoring some of the region\u2019s most popular traditional dishes.<\/p>\n<\/div>\n\n\n\n

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<\/span>\"Taolin\"
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Taolin<\/h3>\n<\/div><\/div>\n\n\n\n

A chain of restaurants that have gone viral and become a must-visit in Chengdu, Taolin is popular with locals because of its authentic good quality food and reasonable prices.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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For Local Snacks and Street Food<\/h3>\n\n\n

Looking for a bite to each while visiting some of Chengdu\u2019s finest sites? Then arm yourself with information about the city\u2019s famous snacks and street food to keep your energy levels up – and to gain a deeper understanding of just how integral amazing food is to Chengdu\u2019s heart and soul.<\/p>\n\n\n

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Long Chao Shou<\/h3><\/div>

Long Chao Shou<\/h3>

First opening its doors in the 1940s, Long Chao Shou is famous to tourists who want to sample the very best in Chengdu\u2019s snacks. Choose from their signature\u00a0long chao shou\u00a0<\/i>wontons,\u00a0dan dan<\/i>\u00a0noodles,\u00a0lai tang yuan<\/i>\u00a0glutinous rice balls, and\u00a0dan hong gao<\/i>\u00a0stuffed pancakes.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Pansunshi<\/h3><\/div>

Pansunshi<\/h3>

So you\u2019re probably reading this and thinking every restaurant in Chengdu has a serious food back story, and we have to agree with you. Pansunshi is no different from many of its peers. Established way back in 1925, Pansunshi was originally a store selling braised food; predominantly chicken, duck, and goose wings, chicken gizzards and goose liver, and pork trotters. Today it\u2019s reputation as the city\u2019s primary destination for braised food in addition to the exceptional Sichuan dishes and local snacks that complement the original fare. The house specialty? You can\u2019t go past\u00a0lurou guo kui<\/i>\u00a0(braised meat in flatbread), and\u00a0baozi<\/i>\u00a0(stuffed buns). Our tip? Arrive early to avoid the disappointment of missing out.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Xiao Tan Douhua<\/h3><\/div>

Xiao Tan Douhua<\/h3>

Now operated by third and fourth-generation descendants of Tan Douhua, this restaurant which opened in 1924 is famous for its various\u00a0douhua<\/i>\u00a0(tofu pudding) and different types of noodles, such as sweet water,\u00a0douhua<\/i>, and mushroom noodles. Dumplings are also a house specialty, together with other traditional snacks particular to Chengdu.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Tianfu Zhanggui<\/h3><\/div>

Tianfu Zhanggui<\/h3>

The Chengdu version of a \u2018one stop shop\u2019 for snacks and street food, Tianfu Zhanggui is a mecca for local specialty snacks and classic Sichuan dishes. Load up!<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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She Jian Pai Dui<\/h3><\/div>

She Jian Pai Dui<\/h3>

Translating literally as \u2018a party for your mouth\u2019, She Jian Pai Dui is your go-to for stocking up on local Sichuan snacks and street food. Perfectly designed small selections of famous local snacks mean there\u2019s more to enjoy.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Wenshufang<\/h3><\/div>

Wenshufang<\/h3>

If you happen to be wandering in the cultural precinct where Wenshu Monastery is located, take a break at Wenshufang, a complex that is home to seemingly countless vendors selling local snacks and street food, such as\u00a0guokui<\/i>, Sichuan style\u00a0liangfen<\/i>\u00a0(jelly noodles), and pastries. The perfect place for a reprieve from sightseeing while on\u00a0tour in Chengdu<\/a>.<\/p>\n<\/div>Explore More<\/a><\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Other Specialty Restaurants in Chengdu<\/h3>\n\n\n\n
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\"Yuzhilan\"<\/figure>
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Yuzhilan<\/h4>\n\n\n\n

For an utterly sumptuous meal, prepared with all the care and creativity you\u2019d expect from a Michelin star chef, visit Yuzhilan, a tiny fine dining restaurant owned by an award-winning master chef, Lan Guijun.\u00a0<\/p>\n

No detail is too small for Lan Guijun who takes customers on a culinary journey with every aspect of the meal, from the Jingdezhen porcelain tableware he designed himself, to the intricately crafted culinary\u00a0haute cuisine<\/i>\u00a0that features on his set banquet menus. Seated in one of the restaurant\u2019s four intimate rooms, diners enjoy degustation-style food that elegantly shifts from cold to hot, light to rich, all without missing a beat. Food aficionados should make visiting here a priority and sample a stylized version of the local street snack, golden thread noodles, which Lan Guijun handcrafts to form floating nests in delicately flavored broth. Fancy? We think so. Definitely the stuff of beautiful travel memories.<\/p>\n\n\n\n

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\"Songyunze\"<\/figure>
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Songyunze<\/h4>\n\n\n\n

Opened in 2017 and regarded as a premium restaurant for the finest Sichuan cuisine, Songyunze is a hidden gem, thoughtfully located in an exquisite courtyard. Bookings are essential here, with seating extremely limited and the set banquet menu served in private rooms decorated in a traditional style. Many classic dishes from the 1920s and 1930s have been revived here, making it a destination for those wanting a unique and memorable dining experience. Songyunze is Chef Zhang Yuanfu\u2019s upmarket take on his other popular establishment, Xuan Xuan Xiao Yuan.<\/p>\n\n\n\n

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\"Zifei\"<\/figure>
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Zifei<\/h4>\n\n\n\n

Like a hidden gem in the bustling Kuanzhai Alleys area, Zifei is a restaurant featuring Zhuangzi culture. Combining Sichuan, Cantonese, Shandong, Huaiyang, Yunnan cuisines, and even a little western influence for good measure, every dish at Zifei has a story. Diners can also expect to be entertained by Sichuan folk art performances and traditional tea ceremonies. An added bonus? The restaurant doubles as a kind of museum too, as many collectibles on display are fine examples of traditional art and Chinese antiques.<\/p>\n\n\n\n

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\"Fun<\/figure>
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Fun Fondue One<\/h4>\n\n\n\n

Traveling solo and over sushi? Fun Fondue One is a step ahead. Owners of local restaurant Huangcheng Laoma of hotpot fame opened this restaurant for diners who want a hotpot experience, but without the company (or at least fewer people). Think of it as sushi-style dining reimagined. Fun Fondue One offers Maocai, hotpot sets, and self-serve hotpots in a stylish setting with a minimalist vibe.<\/p>\n\n\n\n

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\"Qinshanzhai<\/figure>
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Qinshanzhai Restaurant<\/h4>\n\n\n\n

Curious about Chinese medicine and want to know more? Add Qinshanzhai Restaurant to your list. Qinshanzhai is a specialty restaurant serving only Chinese medicinal food. Every dish, even the tea, is exclusively prepared and made from Chinese medical herbs. It\u2019s healthy dining in the extreme.<\/p>\n\n\n\n

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Teahouses<\/h2>\n\n\n

We had a hard time selecting our all-time favorite Chengdu teahouses, but with a little patience and persistence, we\u2019ve put together this list. Visit any one of these for an authentic teahouse experience while on tour in Chengdu.<\/p>\n\n\n

\"Teahouses\"<\/figure>\n\n\n