Chengdu is the UNESCO City of Gastronomy, known for its bold flavors, especially spicy and numbing Sichuan cuisine. The food is diverse, creative, and full of local character—from street snacks to fine dining.

Don’t miss hotpot, mapo tofu, kung pao chicken, rabbit head, sweet water noodles, zhong dumplings, dan dan noodles, and spicy cold dishes like fuqi feipian.

Not all! While spicy food is popular, many dishes can be made less spicy or have non-spicy options, like steamed dumplings, tea-smoked duck, and lotus-leaf rice.

Head to famous chains like Haidilao, Shujin Hotpot, or Lao Ma Tou. For a local experience, try hotpot near Yulin area or Jinli Street, where locals gather.

Sichuan pepper causes a tingling, numbing feeling, not burning. It's a signature flavor in Sichuan cuisine and often paired with chili for a unique sensation.

Yes! You can join street food tours, market walks, cooking classes, or tea culture experiences. Many offer small groups with English-speaking guides.

Visit Jinli Street, Kuanzhai Alley, Yulin Road, or Wenshu Temple area for night markets and street food stalls offering skewers, snacks, and sweet treats.

Yes, though you’ll need to ask carefully. Look for Buddhist vegetarian restaurants, or try dishes like cold cucumber salad, tofu dishes, vegetable dumplings, or mushroom hotpot.

Absolutely! Many cooking schools offer half-day or full-day classes where you’ll visit a market, cook 2–3 classic dishes, and enjoy your meal with the chef.

Try local beer, plum juice, or suanmeitang (sour-sweet herbal tea). Some locals enjoy baijiu (Chinese liquor), but it’s strong—sip with caution!

Popular options include Sichuan peppercorn, spicy chili sauce, hotpot base, snack gift boxes, and even panda-shaped chocolates or cookies.

Yes. Chengdu has a variety of vegetarian restaurants, especially near Buddhist temples. For halal food, look for Muslim noodle shops or restaurants in areas like Wenshu Monastery or Xiyu Street. Many local dishes can be adapted upon request—just ask for “no pork” or “vegetarian style.”