Discover the Spice of Chengdu: Top 15 Must-Try Sichuan Delights

Indulge in the fiery Spice of Chengdu, the capital of Sichuan Province. From Dan Dan Noodles to Chengdu Hot Pot, experience a foodie carnival with our guide to Top 15 must-try Sichuan delicacies. Visits the culinary delights that make Chengdu a spicy paradise during your stay in the city.

1. Dan Dan Noodles (担担面 – dàn dàn miàn)

• Flavor: Salty, numb, and spicy
• Cooking Method: Boiling
• Description: Chewy noodles with cooked minced pork, chopped shallots, and crushed peanuts. Originally sold by street vendors with shoulder poles.

2. Long Chao Shou (龙抄手 – lóng chāo shǒu)

• Flavor: Slightly numb and spicy
• Cooking Method: Boiling
• Description: Sichuan wonton in spicy flavor with pork, eggs, and vegetable fillings, served in a red and hot soup seasoned with chili oil and ground pepper.

3. Zhong’s Dumplings (钟水饺 – zhōng shuǐ jiǎo)

• Flavor: Spicy and garlicky
• Cooking Method: Boiling
• Description: Dumplings created by Zhong Shaobai, seasoned with red hot oil, sesame oil, red soy sauce, and mashed garlic. Stuffed with pork only, without any vegetables.

4. Bean Curd Jelly (豆花 – dòu huā)

• Flavor: Sour and spicy
• Cooking Method: Boiling
• Description: Bean Curd Jelly seasoned with soy sauce, vinegar, and chili, topped with various ingredients like chopped sprouts, deep-fried beans, and chopped shallots.

5. San Da Pao (三大炮 – sān dà pào)

• Flavor: Sweet
• Cooking Method: Pounding
• Description: Glutinous rice dough divided into three portions, pounded onto a copper board, coated with yellow bean flour, and served with thick black sugar syrup and sesame seeds.

6. Maocai – Scalded Vegetables and Meat (冒菜 – mào cài)

• Flavor: Spicy
• Cooking Method: Scalding
• Description: A mini hot pot for a single person where eaters choose ingredients, which are scalded by the cook and then seasoned and mixed together.

7. Sweet Potato Noodles with Pork Intestines (肥肠粉 – féi cháng fěn)

• Flavor: Sour and spicy
• Cooking Method: Boiling
• Description: Sweet Potato Noodles boiled in a soup with pork intestines, seasoned with chili oil, and often served with guokui, a crispy wheat cake.

8. Chen Ma Po Tofu (陈麻婆豆腐 – chén má pó dòu fu)

• Flavor: Numb and spicy
• Cooking Method: Braising
• Description: Famous Sichuan dish with soft tofu, red sauce, green chopped shallots, and aromatic beef dices.

9 .Lai’s Glutinous Rice Balls (赖汤圆 – lài tāng yuán)

• Flavor: Sweet
• Cooking Method: Boiling
• Description: Glutinous Rice Balls stuffed with lard and black sesame, a traditional Chengdu sweet.

10. Han’s Steamed Buns (韩包子 – hán bāo zi)

• Flavor: Multiple flavors due to different stuffing
• Cooking Method: Steaming
• Description: Steamed buns with various stuffings like pork, char siu, sprouts, hams, shii-takes, and vegetables.

11. Bobo Chicken (钵钵鸡 – bō bō jī)

• Flavor: Numb and spicy
• Cooking Method: Boiling, dressing
• Description: Boiled chicken slices coated with seasoned chili sauce, cooked in a large earthen jar or pot (Bobo).

12. Spicy Rabbit Heads (麻辣兔头 – má là tù tóu)

• Flavor: Numb and spicy, spiced
• Cooking Method: Stewing in brine
• Description: Rabbit heads stewed in brine, a popular Chengdu snack enjoyed with iced beer.

13. Chengdu Hot Pot (火锅 – huǒ guō)

• Flavor: Numb, spicy, aromatic
• Cooking Method: Instant boiling
• Description: A famous hot pot with a variety of ingredients and dipping condiments, known for its changeable style.

14. Hot and Sour Sweet Potato Noodles (酸辣粉 – suān là fěn)

• Flavor: Sour, spicy, numb
• Cooking Method: Soaking, boiling
• Description: Handmade sweet potato noodles in a bowl with sesames, ginger, garlic, peas, pickles, peanuts, salt, vinegar, chili oil, and stock.

15. Bean Jelly (凉粉 – liáng fěn)

• Flavor: Spicy, a little sweet
• Cooking Method: Boiling, stirring
• Description: Cold dish made with soft and smooth Bean Jelly, cut into cubes, strips, or thin noodles, and seasoned with a spicy and slightly sweet sauce.

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