Chengdu Food - What and Where to eat in Chengdu

When referring to Chengdu food, we will naturally talk about Sichuan cuisine. That’s because Sichuan cuisine is composed of Chengdu cuisine, Chongqing cuisine, Zigong cuisine as well vegetarian cuisine, usually observed for its religious significance.  Sichuan cuisine is specializes in a variety of flavors, especially hot, sweet, sour, salty and tongue-numbing. The truth of the saying “All tastes can be tried in Sichuan”, is readily admitted by travelers to the region.  In total, Sichuan cuisine employs around 4,000 different ingredients and around 40 methods of cooking, especially decocting, stir-frying sautéing, dry-braising, Pao (soaking in water), and Hui (frying, and then braising with corn flour sauce).  

Sichuan's most typical dish is Chen Ma Po’s Bean Curd, which was created at the end of the Tongzhi Period, in the Qing Dynasty. Sautéed Sliced Pork with Pepper and Chili is another dish typical of Sichuan cuisine, in which green and red seasonings not only add taste delicious but also add dramatic color to the dish. Dengying dried beef, (named for its puppet-like shape), is bright, red, spicy and wholly delicious. Other popular dishes also include spicy diced chicken with peanuts; fish flavored shredded pork, and twice-cooked spicy pork. In addition, Chengdu hotpot and snacks are also delicious without being overwhelming.  

The best places to enjoy authentic Sichuan cuisine in Chengdu are Chen Ma Po’s Bean Curd Restaurant, Baguo Buyi, and Tan Fish Head Hotpot, among others.