Chengdu is globally renowned as a UNESCO City of Gastronomy, celebrated for its bold, complex flavors and rich culinary heritage. The heart of Sichuan cuisine, Chengdu’s food culture balances numbing spice (málà), aromatic oils, and fermented ingredients in dishes like hotpot and mapo tofu. Beyond spice, the city boasts 24 official "famous snacks" (like dan dan noodles and wontons in chili oil), tea house culture, and bustling night markets. Chengdu’s food scene blends tradition with innovation—from century-old restaurants to trendy "fly" (hidden gem) eateries—making it a paradise for adventurous eaters.

Hotpot: Spicy broth with Sichuan pepper, best with beef, duck blood, and lotus root.

Mapo Tofu: Silky tofu in a fiery bean-and-chili sauce with minced pork.

Dan Dan Noodles: Wheat noodles with peanut sauce, chili oil, and pork crumbs.

Chongqing Chicken: Crispy fried chicken buried in dried chilies.

Sweet Water Noodles: Thick, chewy noodles with sweet-spicy sauce.

Zhong Dumplings: Pork dumplings drenched in garlicky chili oil.

For snacks, try "Three Big Guns" (glutinous rice balls) or rabbit head (a local delicacy).

Not everything! While Sichuan cuisine is famous for heat, many dishes are mild or sweet-numbing. Examples:

Yu Xiang Rou Si ("fish-fragrant" pork, actually sweet-sour).

Gong Bao Ji Ding (Kung Pao chicken, balanced sweet-spicy).

Bobo Ji (cold chicken in sesame sauce).

Sweet Rice Cakes.

Ask for "wei la" (mildly spicy) or "bu la" (no spice)—most restaurants accommodate preferences.

Top spots for the real deal:

Haidilao: Famous chain with impeccable service (great for beginners).

Long Sen Yuan: Local favorite with herbal broths.

Chenghuangmiao Lao Hotpot: Old-school, coal-fired pots.

Shu Daxia: Theatrical presentation with "hero-themed" dishes.

For a less touristy experience, explore Chunxi Road alleys or ask locals for "lao zihao" (old-brand) spots.

Sichuan pepper (huajiao) isn’t a chili—it’s a citrusy berry that creates a tingling, electric numbness (má). It doesn’t "burn" but can make your lips buzz! Key in málà (numbing-spicy) dishes, it’s often toasted for aroma. First-timers should try it in "shui zhu yu" (boiled fish) or dry-fried green beans to acclimate.

Yes! Highly recommended to navigate Chengdu’s vast food scene:

Lost Plate Food Tours: Small-group night market tours (¥400–600).

Chengdu Food Tours: Focuses on hidden local eateries.

Private guides (via Viator/Klook) for customizable itineraries.

Tours often include untranslatable dishes (like "husband and wife lung slices") with cultural context.

Jinli Ancient Street: Tourist-heavy but great for first-timers (try "zhangfei beef" and fried skewers).

Kuanzhai Alley (Wide & Narrow Alleys): Upscale snacks in a historic setting.

Yulin South Road: Where locals eat—spicy crayfish, BBQ, and cold noodles.

Shiba Taoyuan Night Market: Open late for stinky tofu, grilled squid, and bubble pancakes.

Generally yes—Chengdu’s street food is well-regulated, but follow these tips:

Choose stalls with high turnover (fresh ingredients).

Avoid raw vegetables (may be washed in tap water).

Stick to cooked-to-order items (like grilled meats or boiled dumplings).

Carry probiotics or digestive aids if you’re spice-sensitive.

Absolutely! Popular cooking classes:

Sichuan Cuisine Museum (Pixian): Make doubanjiang (fermented chili paste) from scratch.

The Sichuanese (downtown): Hands-on mapo tofu and dumpling workshops (¥200–400).

Airbnb Experiences: Half-day market tours + cooking sessions.

Most include recipe cards and tastings.

Baijiu: Firey sorghum liquor—try Luzhou Laojiao to cut through spice.

Suanmeitang: Sweet-sour plum juice (great with hotpot).

Jasmine Tea: Balances oily dishes (order at tea houses).

Local Beers: Snow Beer or Chengdu Pale Ale for casual meals.

Doubanjiang: Fermented chili-bean paste (Pixian brand is best).

Sichuan Peppercorns: Vacuum-sealed for freshness.

Chili Crisp: Lao Gan Ma or homemade versions.

Preserved Vegetables: Zhacai (mustard tuber) for soups.

Panda-Themed Snacks: Spicy panda cookies or mochi.

Vegetarian: Buddhist restaurants like Wenshu Monastery Vegetarian serve mock-meat dishes (e.g., "kung pao chicken" made of gluten).

Halal: The Muslim Quarter near Huangcheng Mosque offers lamb skewers, naan bread, and beef noodles.

Vegan Hotpot: Try "qingtang" (clear broth) with tofu/mushrooms at chains like Xiao Long Kan.

Most menus mark halal or vegetarian options—just ask!