Locals and visitors alike spend a lot of time eating and enjoying the plethora of street food and snacks in Chengdu, which is known as China's culinary metropolis. People travel from all around the world to savour the unique range of Sichuan-style cuisine. Read this article to discover the best Sichuanese dishes you simply must try once you've arrived!

Read more: Little Lhasa: Chengdu's Tibetan Quarter

Must-Try Dishes in Chengdu, Sichuan

Must-Try Dishes in Chengdu, Sichuan

Chengdu Hotpot

Hotpot is a famous dish in Chengdu noted for its fiery and scorching flavour. Although it is considered a Chongqing specialty by the locals, it has always been popular throughout the country. A large pot of hot, spicy oil is brought to a boil before putting in raw meats and vegetables which have been thinly diced to ensure proper cooking.

The majority of pots come in two thoughtfully divided parts. For people who do not like spicy food, one half can be filled with the spicy mala base, while the other half can be a mild, tasty broth.

Hotpot in Chengdu, Sichuan

Sichuan Dumplings

Sichuan Dumpling or Chao Shou is another popular dish in the area. The dumplings bobbing in this light broth are soft, supple, and packed with wonderful ingredients, and are more commonly known as "wonton soup". In Western Chinese restaurants, this is one traditional dish that has remained remarkably unchanged.

Chao Shou is similar to dumplings in that it is loaded with pork and veggies, but the dough is thinner and served in a soup. Soups are available in two varieties: spicy and non-spicy. Each one imparts a distinct flavour to the dish.

Sichuan Dumplings or Chao Shou in Chengdu, Sichuan

La Zi Ji

La Zi Ji or cold chicken in chili oil is a Sichuanese dish that is well-liked throughout China. It's a traditional treat not to be missed thanks to the vibrant colour and tasty flavour. It is a stir-fried dish made up of chunks of chicken that have been marinated and deep-fried along with Sichuan peppers, garlic, ginger, spicy bean paste, and dried Sichuan chillies, and topped with spring onions and toasted sesame seeds. Chopsticks are used by diners to pick out the chicken pieces while leaving the chilies in the bowl.

La Zi Ji in Chengdu, Sichuan

Sichuan Mao Chai

Maocai is a cuisine that resembles a stew that is native to Chengdu. It is made using of a variety of vegetables, meat or seafood in a mala base. Although it resembles the hot pot varieties that are popular in this area, its main distinction is that no simmering is done at the table because the contents are already cooked when served. The ingredients can vary greatly, but you can typically expect beef, lamb, lotus root, potato slices, tofu, cabbage, wood ear, mushrooms, bamboo shoots, and cold noodles made of sweet potato starch.

Sichuan Mao Chai in Chengdu

Mapo Tofu

One of the most popular Sichuan dishes of the Han ethnic group is Mapo Toufu. It features a traditional mapo-style sauce made of ground beef, fermented black beans, ginger, and garlic. The mapo tofu has a velvety, smooth texture and a flavour that remains on the tongue that is a little bit fiery and numbing. It can be eaten as a main dish or a side dish and is an ideal and incredibly delicious complement to steamed rice or noodles.

Mapo Tofu in Chengdu, Sichuan

Dan Dan Noodles

In Sichuan, Dan Dan Mian are a delectable snack with a long history. It is named after the bamboo shoulder pole that was used to carry it. This popular street food consists of noodles, typically served with a spicy sauce made out of minced meat, chopped scallions, mustard stems, chili oil, and fiery Sichuan peppers. The meal can be eaten dry or served in a bowl along with an appetising soup.

Dan Dan Noodles in Chengdu, Sichuan

Bang Bang Chicken

This star of this Sichuanese cold dish is chicken, which packs a plethora of flavours which includes spiciness, sourness, sweetness, saltiness, and unmistakable fragrance. Its origins can be traced back to the Ming and Qing dynasties. While cold dishes are generally underappreciated, this dish excels at capturing a variety of flavours that scream "Sichuan." It harmoniously brings together the renowned mala flavour with fermented vinegar, soy sauce, garlic, Sichuan pepper oil, sugar, sesame, and spring onions. It is both robust and delicate.

Bang Bang Chicken in Chengdu, Sichuan

A food lover's heaven, Chengdu is home to some of China's most well-known cuisine which is primarily numb and spicy. It is undoubtedly delicious and will make your trip one to remember. 

Don't forget to share your travel & dining moments with us on Instagram by tagging @rollinggrace or #RollingGrace. Happy travelling!